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Restaurant Operations Supervisor
2 months ago
The primary role of the Restaurant Operations Supervisor is to efficiently oversee the daily functions of a dining establishment during designated shifts or in the absence of the Restaurant General Manager (RGM). This position is designed to assist the RGM in strategic sales and profit initiatives, implement training programs for team members, and develop a comprehensive understanding of all operational facets in preparation for potential advancement to an RGM role.
KEY RESPONSIBILITIES:
- Provide effective leadership within the restaurant by recognizing and motivating Shift Leaders, Shift Managers, and Team Members; coach and train the team to achieve operational excellence.
- Engage in hands-on operational tasks consistently to train staff, address customer service needs, and model appropriate skills and behaviors.
- Demonstrate and uphold HWWT principles while utilizing HWWT recognition programs.
- Assist in managing daily operations, including labor management, inventory counting, ordering supplies, and developing the restaurant team.
- Supervise team members effectively and coordinate their tasks efficiently.
- Continuously analyze sales, labor, inventory, and controllables, taking corrective actions to meet daily or weekly margin and sales growth objectives.
- Support the RGM in preparing financial forecasts.
- Ensure compliance with the Occupational Safety & Health Act, local health and safety regulations, and corporate safety/security policies.
- Maintain the facility and equipment to meet company standards on a daily basis.
- Recruit and select energetic, qualified team members using approved tools and systems.
- Assist the RGM in developing staffing plans.
- Train and nurture Team Members, Shift Leaders, and Shift Managers.
- Provide constructive feedback at the Team Member, Shift Leader, and Shift Manager levels.
- Collaborate with the RGM on performance management issues and apply progressive discipline when necessary.
- Work closely with the RGM regarding corrective actions or terminations.
- Aid the RGM in formulating action plans to address in-store challenges and effectively communicate these plans to the team.
- Assist the RGM with local marketing initiatives for the restaurant.
- Actively support the RGM with the rollout of new products.
- Cultivate and maintain relationships with suppliers, franchisees, and other corporate contacts.
- Exceptional interpersonal skills.
- Strong communication skills, both written and verbal.
- Proven organizational and time-management abilities.
- Excellent customer service aptitude.
- Demonstrated problem-solving capabilities.
- Strong work ethic and integrity.
- Ability to plan and delegate effectively.
- Proven track record in coaching and training others.
- Adaptable, flexible, and accepting of diversity.
- Active team player.
- Competence in data calculation and analysis.
- Basic understanding of business, mathematics, and accounting principles.
- Comprehensive knowledge of restaurant equipment, policies, and procedures.
- Completion of high school education or equivalent experience.
- One to two years of experience in the food service or related industry.
- Completion of CHAMPS Certification.
- Developing Champions Certification for 'Leading a Restaurant in Manager's Absence.'