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.
This position assists with the leading and managing of the drive-in's operations and employees during an assigned shift.
Essential Job Duties:
Train, manage, direct, coach, lead, and assign drive-in employees during shift Lead and manage drive-in operations during shift to provide an optimal guest experience Manage staffing levels during shift Perform opening and/or closing duties Handle and properly escalate guest issues/concerns during shift Handle and properly escalate employee issues/concerns Monitor and manage the drive-in's food, labor, paper, and inventory during shift to maximize cost-control, operational efficiency, quality standards, and customer service Assist with preparation and maintenance of drive-in records Comply with and enforce all company policies, procedures, and operational standards Ensure compliance with all applicable federal, state, and local laws Perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as necessary during shift to meet operational standards Perform regular cleaning and sanitation duties - including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease - pursuant to operational standards Regular attendance
ADDITIONAL DUTIES
Move and stock food product weighing up to 50 pounds Perform other job-related duties as assigned or required
Time/Shift Expectations:
Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays
Qualifications and Job Requirements:
Experience At least six months of restaurant management experience or one year of retail management experience Experience running a restaurant shift without supervision Knowledge/Skills General restaurant or retail knowledge Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.) Knowledge of federal, state, and local health and safety laws and regulations Basic computer, math, and reading skills Effective verbal and written communication skills Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
Work Environment:
Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
Job Types:
Full-time, Part-time Pay:
$13.00 - $15.00 per hour
Benefits:
401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance
