Supervisor, Restaurant​/Food Service, Fast Food ​/ Food Service

Position Overview

The Supervisor is responsible for supporting the daily operations of the shop while ensuring the team consistently delivers an excellent guest experience. This role leads by example, supports team members throughout the shift, maintains operational and food safety standards, and helps drive strong financial performance. Supervisors are expected to create a welcoming environment for both guests and team members while ensuring the shop remains clean, organized, safe, and ready for service.

• ● Ensure every guest is greeted warmly and receives friendly, efficient service.
• ● Lead by example in creating personalized and positive guest interactions.
• ● Anticipate guest needs and encourage the team to exceed expectations.
• ● Handle guest concerns and complaints with empathy, professionalism, and efficiency.
• ● Ensure team members have strong menu knowledge and can confidently make recommendations.
• ● Create an environment where every guest feels valued and appreciated.

• ● Lead by example with a professional, approachable, and enthusiastic attitude.
• ● Support and guide team members throughout the shift.
• ● Communicate clearly and effectively with the team.
• ● Ensure team members maintain proper uniforms and professional appearance.
• ● Promote teamwork and efficient service without making guests feel rushed.
• ● Reinforce company hospitality, safety, and operational standards.

• ● Maintain a clean, organized, and inviting shop throughout the shift.
• ● Ensure tables, seating areas, counters, and guest-facing areas are cleaned and reset promptly.
• ● Monitor lighting, music volume, temperature, and overall shop environment.
• ● Ensure seasonal décor and promotions are properly displayed when applicable.

• ● Understand daily sales goals and communicate their importance to the team.
• ● Maintain awareness of average guest spend and opportunities to improve check average.
• ● Coach the team on natural and appropriate upselling.
• ● Encourage add-ons, specialty items, seasonal products, and other relevant menu recommendations.
• ● Help the team understand how their performance contributes to the overall success of the business.

• ● Ensure proper handwashing procedures are consistently followed.
• ● Monitor safe food temperatures, including keeping hot foods at 135°F or above and cold foods at 41°F or below.
• ● Ensure required temperature checks are completed and logged accurately.
• ● Maintain proper cleaning and sanitizing procedures throughout the shop.
• ● Ensure proper dishwashing, food storage, and utensil storage procedures are followed.
• ● Help prevent cross-contamination and other food safety risks.

• ● Ensure team members follow workplace safety expectations.
• ● Reinforce the use of proper non-slip footwear and cut gloves when required.
• ● Promote proper lifting techniques and safe working practices.

A successful Supervisor leads from the floor and sets the standard for the rest of the team. They should be able to balance excellent hospitality with efficient operations, food safety, cleanliness, teamwork, and financial awareness. The Supervisor is expected to take ownership of the guest experience and help create a workplace where team members can perform successfully while maintaining Mike & Patty’s standards.

The original guide specifically sets the food-safety standards at 135°F+ for hot food and 41°F or below for cold food, along with regular temperature logging and sanitation requirements.