Find & Apply For Restaurant / Food Service Supervisor Jobs in Munster, Indiana

Miracle Restaurant Group-Area Director-Extensive Travel- Munster & Highland, Indiana; Metairie & Covington, Louisiana; Petal, Mississippi The Area Director is responsible for the overall performance of five assigned restaurants across multiple markets. Because of the geographic distance between restaurants, this position requires a high degree of independence, organization, communication, and accountability. The Area Director must be capable of effectively managing restaurants both through direct in-person leadership and remotely through Restaurant Managers, Assistant Managers, communication, reporting, and established operating systems. The Area Director must be very detail oriented. The Area Director is expected to develop strong Restaurant Managers who can successfully operate their restaurants without requiring constant physical supervision. Responsibilities Restaurant Operations & Financial Performance Be responsible for building sales, controlling costs, and producing profitable restaurants. Establish clear performance expectations for each Restaurant Manager and hold management accountable for achieving agreed-upon goals. Conduct daily DBR calls with the Manager on Duty or appropriate restaurant leadership to recognize positive results, identify opportunities, and provide coaching and direction. Review daily, weekly, and period reports to ensure all controls related to controllable income are being used consistently and effectively and that reported numbers are accurate. Analyze weekly results using rollup reports, Income Statements, RTI Reports, speed-of-service reports, and other support documents and take appropriate action to maintain company standards. Review and approve labor schedules weekly to ensure labor targets are met while maintaining appropriate staffing levels for all shifts and dayparts. Work lunch and dinner periods regularly to evaluate restaurant execution, product quality, speed of service, hospitality, cleanliness, and overall guest experience. Ensure restaurants maintain appropriate inventory levels and that equipment and facilities are maintained in excellent condition through preferred vendors and/or DIY. Personally take inventory at two restaurants each period. Assume responsibility for attaining favorable variance to standard and developing action plans when performance is below expectations. Leadership & Management Development Recruit and hire Restaurant Managers and Assistant Managers as necessary to maintain appropriate staffing and a strong management bench. Maintain a bench of "A" players through the effective execution of all established training programs. Develop Restaurant Managers and Assistant Managers to perform at their highest level of ability through coaching, accountability, and regular performance reviews. Review individual performance with each Restaurant Manager and Assistant Manager at least quarterly and recommend salary adjustments annually or as appropriate. Develop management skills throughout the organization to support company growth and Restaurant Manager promotions. Review tests and performance appraisals of Management Trainees and participate in the training and management-development programs. Recommend qualified managers for promotion. Accountability & Remote Leadership Establish clear communication routines with each restaurant and ensure that performance issues are identified and addressed quickly, regardless of the Area Director's physical location. Use phone calls, video communication, reporting systems, and other available tools to maintain visibility and accountability when not physically present in a restaurant. Develop Restaurant Managers who are capable of independently managing day-to-day restaurant operations while maintaining company standards. Identify situations that require in-person intervention and prioritize travel accordingly based on restaurant performance, management capability, business needs, and emerging issues. Do not allow geographic distance to become an excuse for poor performance. Maintain consistent standards and accountability across all assigned restaurants regardless of location. Create clear action plans for underperforming restaurants and follow up consistently until the identified issues are resolved. Restaurant Visits & Standards Perform at least one Arby's Operations Assessment in every restaurant at least twice per year, or more frequently as needed. Create action plans based on Arby's Operations Assessment results and work with the restaurant team to achieve sustained improvement. Perform Safe Counts and cash audits at least once per month in every restaurant and verify that cash deposits are being entered, verified, and validated properly. Maintain an excellent working knowledge and high level of proficiency in all phases of restaurant operations and SOPs. Supervise in accordance with established performance and operating policies as set forth in the Operations Standards Manual. Ensure all restaurants consistently execute company and brand standards for food quality, service, cleanliness, safety, and hospitality. People, Culture & Communication Provide leadership by creating excitement, enthusiasm, a positive mental attitude, and commitment to company objectives. Role model MRG's vision, mission, and values. Communicate effectively with Restaurant Managers, Assistant Managers, team members, supervisors, and other associates regarding plans, progress, problems, and expectations. Maintain a culture of accountability, professionalism, teamwork, and continuous improvement. Recognize and develop high-performing employees and address performance deficiencies promptly and appropriately. Sales & Business Development Recommend and implement, in conjunction with the Director of Operations, local store marketing ideas and sales-building initiatives. Identify opportunities to improve sales, guest counts, average check, profitability, and overall restaurant performance. Participate in the development and implementation of company policies, operating standards, salary and incentive plans, annual forecasts, product initiatives, equipment initiatives, training programs, and management-development programs. Travel & Geographic Responsibilities Travel extensively between assigned restaurants in Indiana, Louisiana, and Mississippi. Plan travel efficiently to maximize time spent coaching, developing managers, and improving restaurant performance while maintaining appropriate coverage of all assigned locations. Be comfortable spending significant portions of the workweek away from a primary home/base location when business needs require it. Maintain consistent communication and accountability with restaurants that cannot be visited frequently due to geographic distance. Be available to respond to significant operational, staffing, guest, safety, or management issues at assigned restaurants regardless of physical location. Demonstrate the judgment to determine when a problem can be effectively managed remotely and when physical presence at the restaurant is necessary.

Benefits:

Dental insurance Employee discount Health insurance Paid time off Retirement plan

Work Location:

In person