Supervisor

Company Overview

For nearly 60 years breakfast has been at the heart of what we do.

We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining.

From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch-buttermilk pancakes and crepes, signatures Skillet, and the INN-credible V.I.B – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee- we’ll leave the whole pot at the table for you.

Job Summary

A Supervisor is responsible for overseeing a group of employees within a professional setting. Their duties include relaying information between their team and upper management, guiding their team through daily work activities or projects and monitoring employee performance to ensure maximum productivity

Responsibilities

Giving instructions or orders to subordinate employees.

Ensure great customer service at all levels.

Overseeing daily operations

Ensure staff follows health and safety regulations

Ensure employees work productively and develop professionally

Qualifications Must be 18 years or older for our family dining restaurants and 21 years or older in our casual dining restaurants and have successfully completed mandatory background check for the specific Shift Leader position.

Benefits/Perks

On-The-Job Training

Flexible Hours

POS System

Direct Deposit Available

Friendly and Supportive Work Environments

Free/Discounted Meals

Health Insurance if qualified

Potential for advancement (we hire management within)

Nature and Scope of Position

Assists management with the profitable operations of Big Breakfast restaurants by following the company’s vision, values, and culture. Works flexible hours and a variety of shifts as required by the operation of the restaurant and provides guidance to other team members. Deliver daily on the company’s vision to deliver the best dining experience so each individual leaves with a sense of well being and satisfaction with our great value, convinced we are the best choice for daily dining out. Follows the company’s goal, policies and standards to assist with training team members, managing dining room service level and handling any guest concerns.

Essential Functions

Increases guest counts and sales by developing guest loyalty through quality of operation, personalized guest attention and team member development.

Aligns focus with management to ensure maximum profitability through daily operations of the restaurant.

Demonstrates a passion to serve by always wearing a pressed shirt, clean pants, slip resistant shoes and name tag.

Leads team members in a professional manner monitoring for safety, sanitation, and cleanliness.

Follows labor standards by running breaks and effectively managing team member hours to the needs of the business.

Promptly notifies restaurant management of any employee relations or equipment repair issues.

Assists management with receiving and storing of food items and supplies.

Handles guest complaints appropriately, politely, and efficiently. Follows the procedures for complaint handling.

Demonstrates respect for each individual by always communicating courteously and respectfully with management team, co-workers and guest and setting a positive environment during both peak and non-peak hours.

Completes opening and/or closing duties.

Conducts daily checklist and uses AM/PM planner on each shift.

Prepares and maintains specific reports, records, and schedules as requested by restaurant management.

Helps with coordination and implementation of company and in-restaurant promotions, new products and point of sales materials.

Complies with state, federal, and local laws along with specific company policies and procedures.

Work with other team members interested in becoming certified trainers to ensure helpful information and instruction received.

Exhibits integrity in all actions by strictly following company cash handling policies and procedures and ensuring secure transportation of bank deposits as required based on management staffing needs.

Certifications or Licenses

Valid driver’s license and car insurance.

Current Certified Trainer status through Big Breakfast Training Program preferred.

ServSafe Food Certification required.

Skills and Knowledge

To preform the job successfully, an individual should demonstrate the following competencies:

Must be able to work in a team environment and set the example of professional communication with other team members.

Must be able to use a computer for time keeping and cash handling purposes.

Ability to communicate the English language clearly, simply and accurately through both proper written and verbal skills.

Strong organization, problem solving, math, analytical thinking, time management and team building skills.

Ability to ensure guest needs met in a timely and quality manner while following company procedures.

Education and Experience

Successful completion of required training and on-the-job checklists and required quizzes including annual re-certification.

High School diploma or GED required; some advanced studies preferred.

Minimum of one-year prior restaurant experience is required.

Americans with Disability Specifications

Physical Demands – The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. When performing the duties of this job, the employee is frequently required to sit; occasionally required to stand; climb stairs and ladders, balance; stoop, kneel, crouch or crawl; talk and hear. The employee must occasionally lift and/or move objects up to 25pounds. Specific vision, depth perception, and the ability to adjust focus.

Work Environment – Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is moderate.