Operations Supervisor

Operations Supervisor The Operations Supervisor will execute the organization, set‑up, and management of the team towards the accomplishment of the business vision and restaurant goals for the shift. They will aid the Managers & Directors in the continued development and productivity of all team members and specialists in the organization. Basic Responsibilities Shift Preparation: Execute the mentality that “Prior Preparation Prevents Poor Performance:” Be ready for shift before arrival Catering: Manage and execute pick up catering orders Opening and Closing: Complete in a safe and timely manner; ensure lights are on and alarms are off Board Setup: Ensure the team members are organized on the set‑up board and in place to execute tasks on time Shift Huddles: Gather with each team member or group to ensure goals for shift are enthusiastically communicated Operational Excellence: Deliver a remarkable dining experience for all guests through food, cleanliness, speed, and attentive and courteous behaviors Sedgwick: Handle insurance/liability claims of all areas during scheduled shift and communicate the incident to the appropriate people Behavior and Culture: Ensure all who service the Hospitality and Quality Departments are behaving professionally and contributing to a positive work environment Cash Management: Ensure all systems are followed, finances are accurate and drawers are counted and “clean” for next shift; handle all back office cash and coupon management and end of day business management tasks Technical Support: Contact I.T. help desk for any computer related issues Documentation: Properly document any employee issues or disciplinary conversations Store Communication: Proactively communicate via team text any pressing notes regarding team members, guests, or equipment/facilities; follow up on issues post‑shift to ensure proper closure Equipment: Ensure head‑sets, iPads, and credit card readers are charged, equipment is in its proper place, and office is clean and organized before leaving Cleanliness/Organization: Ensure the store is always “backstage ready”; leave it better than you found it; FIFO Systems/Standards: Ensure all Chick‑fil‑A standards and store systems are being followed and executed Development: Teach, coach, and develop Team Members into valuable restaurant leaders Time Punches: Correct time punches daily to ensure they are accurate Success Factors & Behavioral Characteristics We will know the Supervisor is successful when we see: 80% minimum score on Attentive and Courteous CEM metric – measured weekly 80% minimum score in Overall Cleanliness CEM metric – measured weekly 80% minimum score in Speed of Service CEM metric – measured weekly 98% minimum score in Order Accuracy CEM metric – measured weekly 80% minimum score in Taste of Food CEM metric – measured weekly 75% minimum score in Overall Satisfaction CEM metric – measured weekly Labor cost efficiency – Top 50% #J-18808-Ljbffr