A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
PURPOSE The Shift Leader (SL) reports directly to the General Manager (GM). The SL assists the GM in the achievement of the restaurant's people, operational and financial goals.
KEY ACCOUNTABILITIES
Essential Functions People Assists GM in achieving restaurant's staffing and development goals Assists GM in monitoring/ improving employee morale Personally coaches staff Financial Assists GM in achieving sales and profits to plan Displays urgency in correcting daily financial control deficiencies Operations Delivers/ improves delivery of QSC to franchise operational standards Oversee proper product preparation, rotation, portioning, cooking, and holding times Health and Safety - Self Ensures that safety is a priority for all employees. Act in a safe manner and do not put self or others at risk. Safety is everyone's responsibility. Take reasonable care for your own health and safety at work, and that your actions/omissions do not cause harm to any other person in the workplace (including, for example, co-workers and customers) Participate in creating and maintaining a safe and healthy work environment, particularly by complying with instructions, policies and procedures. Advise manager of any/all work related injuries, accidents, near misses and hazards or potential hazards (including any faults to equipment), and risks or potential risks to health and safety.
Ensure consistent customer satisfaction:
Execute the MIC success routine and ensure responsibilities under people, customer, and service are completed Ensure that all Team Members complete their Shift Excellence tasks for their assigned position(s) Ensure that employees are clean and neat in appearance Personally demonstrate that customer needs are the highest priority Ensure food safety, quality, and accuracy of orders Resolve customer complaints quickly while maintaining positive customer relations Other Functions Performs other duties as assigned.
DECISION-MAKING
Daily restaurant operations RBD Group and Pizza Hut Brand strategy, mission and values
PARAMETERS FOR SUCCESS
Complete all essential functions Compliance with all Brand and Company Standards and targets Guests, in-store operators, operations management, office staff, maintenance, and vendors
COMPETENCIES + PROFESSIONAL JOB PROFILE
Dynamic, energetic, and positive leader, a self-starter, proactively driven to get things done Customer-first mindset Strong interpersonal skills Team player and willingness to learn mindset Working Conditions Minimal hazards. General restaurant working conditions. Qualifications High School Diploma Physical and/or Medical Requirements Must obtain a Tuberculosis Clearance Certificate. - Most Taco Bell restaurants are operated by independent franchises and they control their own employment policies and practices. Benefits available at franchised restaurants may vary. Confidential and Proprietary Information of Taco Bell, LLC. Franchise Optional. Check state and local requirements. Franchisees and licensees are responsible for their own restaurant operations , employment policies and practices.
Qualifications:
['High School Diploma', 'Tuberculosis Clearance Certificate']
