Summary

Responsible for daily supervision the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills.
 

Essential Functions

• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures.
• With the direction of the Restaurant Managers, execute strategic plans to optimize operational profits while maintaining quality, cleanliness and Guest Service standards.
• Supports the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.
• Supervises all hourly staff and Seasonal Supervisory staff, provides work direction, performance reviews, and coaching to team
• Ensures company compliance with Union contracts regarding employee work conditions, maintaining discipline and replacing open shifts
• Mentors and counsels team members and enforce appropriate policies and procedures ensuring compliance of departmental standards.
• Responsible for supervising employee’s workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations.
• Observes, critiques, and adjusts the daily functions of both departmental personnel and standard operating procedures to provide quality guest service.
• Maintain or exceed weekly budgeted variable operations result: cost of goods, variable labor, and safety.  Adjust operations as necessary to budgets. Exceed annual cash flow trends.
• Maintain a clean, safe and professional work area.
• Ensure proper hiring, and training content are maintained.
• Ensure the workforce is trained and proficient at operating venues.
• Performs other duties as assigned.