Restaurant Supervisor

JOB SUMMARY

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned:

• Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S) Program.
• Implement assigned Crew Management activity.
• Implement assigned cost management activity.
• Manage operations of assigned Packaged Program (if any)

• Ensures achievement of shift sales target
• Implement sales program during shift.
• Implement feedback and suggestion system (from sales building to evaluation) during shift.
• Implement customer surveys and continuously interact with customers during shifts.
• Update information on competition products, services, and activities that will affect restaurant sales performance.
• Implement proper restaurant merchandising.
• Implement community relations activities.
• Manages operations of assigned Packaged Program (if applicable).

• Effective implementation of Restaurant Operations Support activities in the areas of:
• Food, Service, and Cleanliness (FSC)
• Product Quality Program
• Service Quality Program
• Sanitation & Pest Control program
• Prepare and Update the following
  • Production Control Guide
  • Supplies/Station Guide
  • Master Cleaning Schedule
  • Repairs & Maintenance Schedule
• Lead/manage service crew to achieve the highest product quality and supplies availability levels and ensure that product is always available during the assigned shift.
• Attend to customer feedback and complaints during shift. Ensure the highest level of customer service during shift.
• Implement speed of service programs (turnaround time; table turnover during peak; attention to pending orders).
• Manage shift and implement floor control standards consistently
• Supervise opening, mid, and/or closing activities procedures.
• Implement cleaning activities (including opening and closing).
• Implement manpower schedule.

• Implement cost management activities, standards, and procedures during shifts.
• Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project.
• Manage the optimum level of inventory during shifts as well as minimized usage levels.
• Implement crew schedule and monitoring manhours usage and sales per man-hour levels. Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels.
• Keep track of repairs, maintenance, and utility costs during shifts. Implement management measures, documentation, and guidelines.

• Organize, lead/manage restaurant team during shift.
• Develop and implement the game plan, tasks, activities, and schedules during shifts.
• Build and monitor competency level of the crew through Crew Training System implementation.
• Train/Certify crew, crew trainers, and crew trainees
• Assist in Crew Assessments, performance appraisal documentation, and submission.
• Conduct crew meetings.
• Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.
• Manage effective management-crew communication, feedback, coaching, and discipline during shift.

• Manage supplies (food & paper) requisition, issuance, and inventory.
• Implement standard procedures and control systems to ensure restaurant safety and security program.
• Document feedback and conduct follow-through and corrective actions, when necessary.
• Check, monitor, and give feedback on compliance to required restaurant permits and licenses.
• Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist.
• Manage office organization and orderliness during shift.
• Manage and implement crisis prevention programs and processes.
• Monitor timely completion, the accuracy of required reports, and prompt submission.

At least a High School graduate.

At least (6) months experience as a Team/Crew Leader/Trainer in a quick‑service restaurant, any food service or retail operations, and/or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

Basic Operations Training Program

Food Safety Certification (Serv Safe)

• Technical Competencies
• Shift Management
• FSC…