Manager - Supervisor

Purpose To provide leadership and direction to Team Members to ensure operational excellence, efficient execution of tasks, and a consistently high level of guest satisfaction. This role supports daily restaurant operations while upholding FRCG standards for food quality, service, cleanliness, and team performance.

Key Responsibilities Ensure operational excellence in food quality, guest service, cleanliness, and Team Member training

Monitor guest feedback, address concerns promptly, and coach Team Members to improve performance

Supervise Team Member performance to ensure consistent execution; provide coaching and corrective guidance as needed

Actively participate in shift operations, including supporting or covering hourly positions when necessary

Manage labor to meet daily and weekly targets, adjusting staffing levels based on business needs

Collaborate with leadership and Team Members to promote a positive work environment and achieve company goals

Complete all required HACCP checklists each shift, including pre-opening, post-line flips, and pre-peak periods

Monitor food safety standards, including proper holding temperatures, cooling, reheating, and food preparation procedures

Continuously monitor cooler and equipment temperatures to prevent food from entering the temperature danger zone Manage employee relations during shifts, including administering coaching and disciplinary action in accordance with company policies

Core Competencies Leadership & Accountability:
Leads by example, sets expectations, and holds self and others accountable

Guest Focus:
Resolves guest concerns professionally and ensures a positive experience

Labor & Cost Control:
Manages staffing and monitors food costs through proper ordering, storage, and rotation (FIFO)
Problem Solving:
Identifies issues quickly and implements effective solutions

Organization & Time Management:
Prioritizes tasks and ensures timely completion of responsibilities

Adaptability:
Adjusts to changing business needs and operational priorities

Professional Communication:
Communicates clearly and respectfully with Team Members, leadership, vendors, and guests

Technical

Skills:

Proficient in Microsoft Office and familiar with POS systems (Toast preferred)
Operational Responsibilities Cash Handling & Financial Management Count and reconcile all shift cash accurately against sales

Prepare and secure daily deposits in accordance with company procedures

Maintain required logs, including deposit logs and safe tracking documentation

Ensure all register cash is handled, counted, and secured properly

Complete disbursements in compliance with company standards

Reporting & Administrative Duties Accurately enter daily sales, financial data, and shift details into required reporting systems

Review and verify server checkouts for accuracy

Review credit card transactions and resolve discrepancies as neededPOS System (Toast)
Review and approve employee timecards at the end of each shift

Ensure Team Members clock in and out correctly under appropriate job codes

Identify and correct discrepancies prior to closing the shift

Physical Requirements Ability to stand and walk for extended periods (100%)Ability to work in a fast-paced environment while maintaining quality and service standards (75%)Ability to bend, reach, stoop, and perform operational tasks as needed (75%)Ability to lift and carry items up to 50 pounds as required

Essential Training Requirements Successful completion of all required management training programs

Ongoing participation in food safety, leadership, and operational training

Qualifications

Must be at least 21 years of age Ability to speak, read, write, and understand English Valid driver’s license and ability to legally operate a motor vehicle

Strong leadership, communication, and organizational skills

Ability to perform effectively in a fast-paced, high-pressure environment

NoteThis job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.

Equal Opportunity Employer Franchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.