Position Overview:
The Field Operations Supervisor will be responsible for managing team development,
ensuring operational excellence, and leading and overseeing New Restaurant Openings
(NROs) across assigned restaurants. Field Operations Supervisor will work closely with General
Managers, Partners and restaurant leadership to ensure the achievement of operational goals,
drive guest satisfaction, and foster a culture of continuous improvement. This role also involves
recruiting, training, and developing staff, facilitating operational training programs, and ensuring
smooth restaurant launches.
Key Responsibilities:
Operational Excellence & Oversight:
• Analyze P&L Statements: Review and analyze Profit and Loss (P&L) statements for
assigned restaurants, ensuring financial goals are met and operational efficiency is
maintained.
• Coach Food Quality, Service, & Cleanliness: Provide continuous coaching and
guidance to ensure that food quality, guest service, and restaurant cleanliness meet
company standards.
• Diagnose Barriers to Guest Experience: Identify and address any operational barriers
affecting guest satisfaction and take corrective action where necessary.
• Oversee Hiring and Training: Manage the hiring and onboarding processes to ensure
restaurants are fully staffed, and team members are properly trained and cross-trained.
Team Leadership & Communication:
• Conduct Routine Evaluations: Regularly evaluate and provide feedback on the
performance of restaurant teams and managers through operational assessments like
Ecosure, Food Safety, and Drive-Thru evaluations.
• Deliver Difficult Conversations: Address performance issues and facilitate difficult or
complex conversations with team members or managers when necessary, following
company protocols.
• Collaborate with Cross-Functional Teams: Partner with teams from HR, Learning &
Development, Maintenance, Finance, and other departments to support restaurant
teams and initiatives.
• Maintain Regular Check-ins: Regularly check in with General Managers, restaurant
staff, and partners to track progress, address concerns, and celebrate wins.
New Restaurant Openings (NRO) Leadership:
• Lead New Restaurant Openings: Manage the process of opening new restaurants,
ensuring all operational, staffing, and training requirements are met before the launch.
• Build Out Team for NRO: Assist Operating Partner and Restaurant Leadership in
leading the recruitment, hiring, and training efforts for new restaurant teams to ensure
readiness for opening day.
• Submit Bonuses for Trainers: Track and submit bonuses for trainers who play a key
role in the NRO process, ensuring all necessary training and certifications are
completed.
• Check-In Communication: Maintain regular communication with stakeholders,
including General Managers, Partners, and cross-functional teams, to ensure milestones
are met and issues are addressed proactively.
• NRO Team Station Validations & Shift Certifications: Conduct station readiness
checks and certify that all NRO Training team members are prepared to take on their
respective shifts before the NRO.
Training & Development:
• Facilitate Development Programs: Implement and facilitate ongoing development
programs to support the growth of team members and managers.
• MIT Schedule: Manage the scheduling and training of Managers-in-Training (MITs) to
ensure they gain hands-on experience and are prepared for future leadership roles.
• ServSafe Compliance: Ensure all team members, especially managers, are up-to-date
with required ServSafe certifications and maintain a high standard of food safety. Work
with Director of Operations to keep a database and conduct regular recertifications prior
to expiration.
General Responsibilities:
• Oversee Operational Goal Setting: Collaborate with restaurant leaders to set and
achieve operational goals that drive performance and align with the company’s strategic
priorities.
• Handle Elevated Guest Complaints: Manage and resolve escalated guest complaints,
ensuring a swift and effective resolution to maintain a positive guest experience.
• Monitor Scheduling: Provide feedback and analysis on team member and
management scheduling to optimize labor efficiency.
• Support New Restaurant Openings (NRO): Provide oversight and support during the
opening phase of new locations, ensuring a successful launch and transition to steadystate operations.
• Ad-Hoc Projects: Assist with special projects and additional responsibilities as directed
by senior leadership.
Work Schedule:
• Field-Based Role: Spend 90% of working time in the field, in-restaurant, supporting
daily operations and team development.
• Weekend and Evening Shifts: Commit to working a minimum of one weekend per
month and two dinner shifts per week to provide operational support and leadership
visibility.
Key Qualifications:
• Experience: Minimum five (5) years in an operations leadership role within the food
service industry. Demonstrated success in managing cross-functional teams and driving
organizational goals.
• Leadership Skills: Strong ability to lead, coach, and mentor restaurant teams and
managers, fostering a positive and high-performing work environment.
• Operational Expertise: Demonstrated experience in managing P&L statements,
ensuring food safety compliance, and maintaining high standards of food quality,
service, and cleanliness.
• Problem-Solving Abilities: Ability to diagnose operational barriers and implement
effective solutions to enhance guest experience and team performance.
• Communication: Excellent communication skills, with the ability to deliver clear and
constructive feedback, conduct training, and handle difficult conversations.
• Flexibility: Willingness to work flexible hours, including evenings and weekends, to
support restaurant operations.
• Certifications: Maintain up-to-date ServeSafe Manager Certification. Acquire and
maintain ServeSafe Proctor license.
• Education: Preferred, but not required, a Bachelor’s degree in Business Administration,
Operations Management, or related field.
Work Environment & Physical Demands:
Work Environment:
• This role involves a combination of office-based work and on-site field operations.
• Frequent travel to various field locations is required, which may include remote or
outdoor environments with varying weather conditions.
• Must be able to work in high-pressure situations and adapt to dynamic, fast-paced
environments.
• Occasional exposure to operational hazards, such as construction sites, heavy
equipment, or industrial settings, requiring adherence to strict safety protocols.
Physical Demands:
• Must be able to work a flexible schedule, including weekends, evenings, and the
occasional holiday, to accommodate the needs of the business and the team.
• Regular travel to Meyer Foods restaurants will be required, with occasional overnight
stays.
• Ability to stand, walk, and move around for extended periods while visiting field sites.
• Regularly required to lift, carry, push, or pull items up to 40-50 pounds as needed.
• May involve climbing, bending, kneeling, or crouching during site inspections or
operational activities.
• Ability to drive a vehicle to and from regional restaurants.
• Requires the ability to communicate clearly in person and via phone, email, or other
remote communication tools.
• Visual acuity is necessary for reading, monitoring field activities, and reviewing reports or
operational data
Work schedule
- Weekend availability
- Monday to Friday
- On call
- Holidays
- 10 hour shift
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- 401(k)
- Employee discount
- Referral program