Position: Market Supervisor/Multi-Unit Supervisor
Immediate Supervisor: Director of Operations
Status: Exempt
Position Summary: This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area.
Essential Job Duties:
- Supervise, lead, train, and coach drive-in teams regarding guest service, operations, and financial goals
- Recruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General Managers/Operating Partners and employees
- Supervise and approve drive-in employees’ compensation levels pursuant to company guidelines
- Lead, coach, and develop drive-in management and employees
- Handle all escalated guest issues/concerns
- Investigate and resolve all employee issues/concerns
- Supervise, manage, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
- Lead regular team meetings to ensure focus on operational standards, guest service, and financial goals
- Communicate plans, goals, expectations, opportunities, and achievements to drive-in teams
- Supervise and manage all drive-in recordkeeping
- Prepare and maintain all necessary operational reports
- Develop, implement, supervise, and manage action plans regarding local marketing and business performance
- Ensure proper maintenance of drive-in and equipment
- Supervise and monitor vendor performance
- Perform audits of drive-in records
- Comply with and enforce all company policies, procedures, and operational standards
- Ensure compliance with all applicable federal, state, and local laws
- Regular attendance
ADDITIONAL DUTIES:
- As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
- As needed, perform and manage regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
- Perform other job-related duties as assigned or required
Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays
Qualifications and Job Requirements:
- Education
- Required – High school diploma or equivalent
- Preferred – Advanced studies in business, restaurant management, or related fields
- Experience
- Required – At least three years as a restaurant general manager (QSR preferred)
- Preferred – Multi-unit supervisor experience
- Knowledge/Skills
- Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.)
- Knowledge of federal, state, and local health and safety laws and regulations
- Computer, math, accounting, and reading skills
- Effective verbal and written communication skills
- Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
