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About the Role

Support the General Manager and Restaurant Supervisor II in daily restaurant operations and direct operations when management is absent. Maximize restaurant culture and guest experience while enforcing company and government policies.

Responsibilities

• Work towards accomplishing team and company goals, assisting in all positions as needed.
• Ensure excellent customer service and operational goals consistently exceed standards via the “Ops Scorecard” (SMG, QSC, and WingYou).
• Maintain Ops Scorecard goals: Dissatisfaction – 5%, Accuracy – 4%, WingYOU – 95%, QSC - 5 Star.
• Ensure all SMG customer cases are addressed within 24 hours, specifically those submitted during your shift.
• Maintain a “guest-first” culture in the restaurant.
• Work varying shifts from week to week.
• Monitor hours worked and avoid overtime unless approved by the Area Coach.
• Ensure Team Members comply with company standards, driving positive engagement and retention (including handbook, code of conduct, uniform standards, etc.).
• Achieve and maintain operational excellence while ensuring all company procedures are followed.
• Ensure all Team Members are fully trained in their positions, including new hires.
• Follow all cash management and cash handling policies during your shift and ensure the team adheres to them.
• Monitor all paid outs, voids, and refunds during your shift.
• Drive operational excellence by managing sales, labor, and food costs during shifts.
• Ensure employee meals are appropriately utilized and monitored each shift.
• Assist in maintaining adequate staffing levels and minimizing turnover by embodying core values.
• Delegate appropriate work duties to Team Members by conducting pre-shift huddles.
• Complete Zenput tasks/forms fully and at the appropriate times.
• Ensure the restaurant is always safe for guests and employees, including food safety, personal safety, and cleanliness.
• Complete Time and Temperature logs as needed and verify all dates in the restaurant.
• Ensure weekly and monthly cleaning tasks are completed.
• Maintain all work orders for repairs and equipment via Upkeep and communicate with the General Manager.
• Manage all needs related to pest control.
• Remain professional on company property and when communicating with guests, team members, leadership, and office personnel.
• Act as a problem solver.
• Expedite when working without another Supervisor; a Supervisor or the GM must always be in the Pilot position.
• Lift up to 50-pound boxes.
• Work a maximum of 40 hours per week, unless approved by the Area Coach.
• Restaurant location is subject to change based on business needs.
• All responsibilities are subject to change based on business needs or company changes.

Requirements

• Must be able to lift up to 50-pound boxes.
• Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel.
• Must expedite when working without another Supervisor.
• A Supervisor or the GM must always be in Pilot position.

Skills

• Customer service
• Operational excellence
• Team management
• Training
• Cash handling
• Cost control
• Problem solving
• Communication

Location

• Specific market (subject to change)

Work Type

• Full-time
• Varying shifts

Experience Level

• Supervisor