Back of House Supervisor Role Description
A Back of House (BOH) Supervisor is a leader in the restaurant dedicated to overseeing the kitchen and supporting leadership to reach specific goals. They perform all team member job requirements in addition to supervisory duties outlined below. The BOH Supervisor is responsible for assisting the management team in all aspects of shift management and ensuring that the restaurant guest has a great experience through the food we serve. The BOH Supervisor represents the Operator and should present themselves accordingly.
Requirements
- Must be able to work at least 40 hours per week
- Must be available on Fridays and Saturdays
- Must have closing availability at least 2 nights per week
- Minimum previous restaurant experience: 6 months
Responsibilities
- The Supervisor should take ownership in their shift by ensuring proper preparation of shifts by scheduling, training, role delegation, and coaching. This includes, but is not limited to, having set-ups completed a minimum of 48 hours prior to shift.
- Ensure our team member experience lines up with our employee promise: what you do matters, growth happens, and we care for you. This includes reading the team member’s mood meter and greeting them upon entrance and exit of the restaurant. All supervisors should spend 100% of their time working in the shift.
- Capable of planning ahead to ensure a successful shift:
- Ensures Team Captains execute operational checklists (Jolt), cleaning lists, and stock lists
- Check the deferred ordering queue each day before the shift
- Review voicemail messages left on the office phone
- Ensure that team members follow recipes and read tickets to accurately prepare all orders.
- Ensure that team members are extremely accurate with weights and measurements for all recipe items.
- Ensure that team members work at a pace to maintain the restaurant's established speed of service guidelines.
- Communicate Effectively:
- Supervisors should huddle with the other leaders on shift
- GroupMe should be checked hourly and responded to accordingly
- Prepare for and attend all leadership meetings, contribute to discussions, and follow-up on action items
- Reply to emails in 48 hours
- Champion cleanliness throughout the restaurant:
- Ensure floors are clean and dry to prevent slips and falls and that all “Caution: Wet Floor” signs are present and displayed.
- All trash should be run to the dumpster before peak meal times
- The kitchen should remain clean at all times
In-Restaurant Responsibilities
- Compliance:
- Be familiar with the team member handbook policies and hold the team accountable to all Chick-fil-A standards (including uniform and grooming standards)
- Practice break management policy and minors restrictions according to the handbook
- Send all questions to the Talent Department regarding any team member issues, disciplinary points, change in availability, etc.
- Know and understand laws around break management for minors as well as activity restrictions
- Understand cost controls: food/labor costs and how to control them
- Supervisors are encouraged to be ServSafe certified within the first year of their role.
In–Community Responsibilities
- Able to borrow Chick-fil-A products from other restaurants and input into JOLT
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Leadership and Development Breakdown
Learning and Development time is defined as Administrative time, Projects, and Meetings. Learning and Development time has to be approved by the Senior Director.
- Administrative time: No administrative time is assigned unless the supervisor is assigned time for a project and pre-approved by the director.
Definitions
Administrative: Creating and editing the schedule, Changing POP, checking and responding to emails, making phone calls, checking and updating inventory, creating customer moments
Projects: Events, Catering
Meetings: Developmental, 1:1’s, and Departmental
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Skills & Qualities
- Proven self-starter with strong leadership skills
- Capable and passionate about building relationships
- Organized, strong planning and project management skills
- Detailed and observant
- Ability to multi-task and delegate responsibility when appropriate
- Resilient - able to handle setbacks
- Flexible and adaptable to changes throughout the shift
- Results driven, responsible for the quality of the food, speed of service, customer service, and cleanliness of the restaurant.
Work schedule
- 8 hour shift
- 10 hour shift
- Weekend availability
- On call
- Holidays
- Day shift
- Night shift
- Overtime
- Other
Supplemental pay
- Other
Benefits
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- 401(k)
- Referral program
- Employee discount
- Mileage reimbursement
- Other