Fast Food Restaurants
MULTI-UNIT SUPERVISOR POSITION DESCRIPTION
Purpose: Provide leadership in the daily operations of delivering profitable revenues by managing the productivity of restaurant staff for Fast Food Restaurants or its affiliates and any other brands owned.
Responsible for working with the Senior Supervisor and President to set parameters in judging the efficiencies and effectiveness of the organization’s daily restaurant operations and reaching deliverables described below.
Responsible for serving as a member of the senior management team, contributing to short and long-term organizational planning and strategy.
Responsible for implementing brand standards and investigating new directives for growth, including targeted areas in which restaurants may need to improve operational efficiencies.
Responsible for ensuring each restaurant has a qualified general managers and setting recommendations for personnel evaluations, recruitment, and advancement.
Responsible for reviewing and evaluating business procedures ranging from restaurant expenses to controlling labor, food costs, customer satisfaction, restaurant cleanliness, etc.
Responsible for overseeing the work of all general managers and their assistant managers as they conduct the following deliverables:
Implement restaurant business plan by surveying and responding to restaurant needs; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Must complete Shift Management Reviews every 30 days and quarterly assessment reviews for each restaurant brand. Must complete and submit reports to the
Ensure that each restaurant has a qualified shift manager that completes e-learning and has completed all job codes at 100%.
Establish a qualified training program in each restaurant. Each restaurant must have effective cooks, cashiers and other employees capable of working with new employees to be hired. All employees are required to complete e-learning prior to working in the restaurant.
Ensure that each restaurant has a core of employees committed to work and that there is a proper staffing guide for current and anticipated sales.
Train restaurant staff to properly greet guests upon arrival in the drive thru, up selling brand products, repeating orders for accuracy, and properly thanking customers for their business as they depart.
Work with all general managers in preparing strategic and annual forecasts and budgets; analyzing variances; setting pars; ordering food; controlling labor; staffing; initiating corrective actions; and developing and implementing strategies to increase average meal checks.
Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; and identifying and tracking changing demands.
Maintain operations by adhering to the brand’s policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Work with general managers to accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Maintain health inspection score of 95% or greater.
Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
Deliverables (per each restaurant):
1. Brand Review Score 87% or greater and training store score 92% or greater
2. State/local Health Inspection Score 95% or greater
Skills/Qualifications: Prefer someone with a bachelor’s degree in business, finance, or a related field. Minimum of 5 years of experience in restaurant operations, developing budgets, financial planning and strategy, decision making, process improvements, and strategic planning.
Must demonstrate strong verbal and written communication skills, customer focus, management proficiency, and professionalism.
Benefits: Salary ranges from $49,000-$52,000 plus bonus, depending on knowledge, experiences, and performance. The Company will contribute to Health insurance coverage and provide other agreed upon benefits.
Fast Food Restaurants
Job Type: Full-time
Salary: $49,000.00-$52,000.00 /Yr
Job Type: Full-time
Pay: $49,000.00 – $52,000.00 per year
- Dental insurance
- Health insurance
- Vision insurance
- Monday to Friday
- Night shift
- On call
- Bonus pay
- Bachelor's (Preferred)
- Restaurant: 4 years (Preferred)
- Supervisory: 4 years (Preferred)
- proven sales: 4 years (Preferred)
- Driver's License (Preferred)
- Day Shift (Preferred)
- Night Shift (Preferred)
- Multiple locations
- Waiting period may apply
- Personal protective equipment provided or required
- Plastic shield at work stations
- Social distancing guidelines in place
- Sanitizing, disinfecting, or cleaning procedures in place