Operations Supervisor (Restaurant)

Job Description

Job Description

The Operations Supervisor (OS) will oversee daily operational issues of assigned restaurants within the company. The OS would proactively provide continuous development and addresses any and all training needs of all restaurant employees. Provides operational support and expertise to ensure the successful and timely completion of daily operational functions. Provides focus and assists in the daily prioritized scheduling of the general maintenance needs for all assigned of the company.

This position begins with an approximate 5-week paid training program , offering hands-on experience, leadership development, and operational training. Upon successful completion of the program , candidates will be assigned to a restaurant location to manage daily operations for 2 - 3 months. If the candidate demonstrates through their performance they have succesfully operated their assigned location, ownership will then complete a final approval for the candidate to transition into the Operations Supervisor role.

CATEGORY OF EMPLOYMENT: Exempt:
REPORTS TO: Vice President - Director of Operations & CEO.

RESPONSIBILITIES AFTER TRAINING:

• Monitor and ensure the timely completion, accuracy, and receipt of all operational paperwork (digital inclusive) to the corporate office. 
• Learn to multi task and focus on time management skills in order to develop and maintain a high degree of accuracy and timeliness in communication of issues relating to operational and/or maintenance items as they occur and become known. 
• Monitor and engage inventory levels across assigned locations to ensure appropriate product availability while minimizing waste, shortages and unnecessary overstock.
• Review inventory counts, usage, food cost, and variances to identify trends or areas requiring corrective action.
• Ensure management teams are following established inventory control, ordering, receiving, and product rotation procedures.
• Monitor sales performance across assigned locations and identify trends, opportunities and areas of concern.
• Partner with restaurant management to develop and implement strategies to improve sales performance, operational execution and profitability.
• Evaluate sales in relation to labor, inventory, and other operational costs to support effective business decisions.
• Hold management teams accountable for achieving established sales, inventory, food cost, and operational performance expectations.
• Review store-level performance reports and key operational metrics to identify opportunities for improvement and provide appropriate coaching and follow-up.
• Solve operational problems as they present themselves.
• Attend restaurant meetings, salaried manager meetings, supervisory meetings, and corporate meetings.
• Schedule personal restaurant visits and follow up on inspection results of same.
• Engage and assist in the full range of employment and terminating activity (interviewing, hiring, development, promotions, discipline, and terminations).
• Engage and enforce the strict adherence to restaurant security policies and procedures.
• Proactively research, develop, and suggest improvements of any restaurant procedures, policies, and practical approaches to benefit the longevity and success of Martin’s Restaurant Systems, Inc to your supervisor and/or ownership (following protocol).
• Make daily restaurant visits focused on improving moral, teamwork, and conduct restaurant inspections.
• Ensure assigned locations remain inspection-ready at all times by monitoring compliance with food safety, sanitation, cleanliness, and applicable health department requirements.
• Hold management team accountable for maintaining continuous health inspection readiness, promptly correcting identified deficiencies, and implementing appropriate follow-up measures to prevent repeat violations.
• Report on the maintenance needs of each assigned restaurant’s physical property and equipment in a timely manner per procedure.
• Manage the teaching, training and development of both management and hourly staff.
• Other duties as assigned.

QUALIFICATIONS:

• Ability to work with a diverse base of customers, managers, team members, and office staff.
• Capability to work in all positions in the restaurant.
• Assess and understand the dynamics of a properly run shift.
• Coach and guide management staff to achieve the highest level of performance.

EXPERIENCE & EDUCATION:

• Experience as a multi-unit supervisor.
• Prefer college degree but equivalent experience and success may be substituted for degree.
• History of dependability, longevity, and skills supervising managers, and working within a corporate structure.

BENEFITS:

• FREE meals while on duty.
• Medical, Dental, Vision.
• Basic Life Insurance (100% FREE to you).
• AD&D Insurance (100% FREE to you).
• Short Term Disability Insurance (100% FREE to you).
• Voluntary Life Insurance (Additional coverage offered).
• Voluntary AD&D Insurance (Additional coverage offered).
• Voluntary Critical Illness (Additional coverage offered).
• 401(k) & Employer Match.