JOB SUMMARY
The Area Supervisor must fulfill all the competencies, responsibilities, requirements, and availability of a Team Member with added proficiency and additional responsibilities. A Manager has the capability and decision-making skills to consider larger complexities of the business. A Manager can properly manage a shift and ensure profitability and efficiency in the daily operations of the business. They are viewed as a leader among their peers and those in their span of care.
COMPETENCIES
- Embody Restaurant’s Core Values (Servants Heart, Purpose Driven, Pursuit to Personal Growth, Versatile, Excellence)
- Able to identify bottlenecks and put aces in their places
- Able to delegate and lead others effectively
- Proficient in opening and closing the restaurant
- Understand general operations troubleshooting and how to utilize CFA support
- Knowledge of Food Quality and Food Safety standards
- Proficient in handling work-related injuries and crisis-management
- Understand the importance and impact of CEM/OSAT scores, guest satisfaction and experience
- Have a basic understanding of CFA reports
- Display a hunger to grow and enthusiasm for the business
- Show professionalism / preparation throughout all of work - written and oral communication
- Demonstrate strong interpersonal skills and Emotional Intelligence
RESPONSIBILITIES
- Leadership
- Promote a safe environment, and drive healthy culture (minimal politics, minimal confusion, high employee morale, and high productivity)
- Post-shift walkthroughs with results communicated on Slack
- Hold Team Members accountable for training Team Members-in-Training properly
- Talent
- Hold daily huddles with Team Members on shift
- Say hello and goodbye to every employee on shift
- Assist with the development of Team Members
- Customer Experience
- Place Team Members and New Hires in positions appropriate for the business needs, adjusting during peak and slow times
- Call Team Members in if we are experiencing callouts
- Mitigate and de-escalate customer or employee disputes
- Oversee quarterly QIV (Deloitte) and Food Safety (Ecosure/ Health Department) visits
- Sales & Brand Growth
- Support the opposite house whether running breaks or relieving pressure from call outs that alter sales and operations
- Hold and maintain high standards for safety, quality, and accuracy in the restaurant
- Oversee completion of daily checklists (i.e. Jolt)
- Financial Stewardship
- Run breaks in accordance with jurisdictional labor laws
- Execute Food cost / Food safety initiatives
- Call area stores if inventory is running low, and organize the transfer of product
- Call approved vendors if repairs and maintenance are needed
- Conduct End of Month counts
REQUIREMENTS
- ServSafe Manager level certified
- Cross-trained in all FOH and BOH positions
- Consistent, reliable and present
- Cash Management experience
- Execute the Winning Hearts Strategy
- Fluent in English required
- Fluent in Spanish preferred
- Non-disclosure agreement required
AVAILABILITY/HOUR ALLOCATION
- Work a minimum of thirty hours a week
- Must be available to either open or close the restaurant daily
- Must have open availability 5 days out of the week; utilizing Friday and Saturday as two of those days.
Work schedule
- 8 hour shift
- Weekend availability
Benefits
- Flexible schedule
- Employee discount