Store Supervisor

Supervisor - CAD Culinary Concepts 

The Supervisor plays a pivotal role in supporting the day-to-day activities of the Operations Manager, focusing on operational efficiency, staff management, morale, and logistics to ensure that the business runs smoothly. The Supervisor handles the implementation of the Operations Manager and CEO’s strategic vision and is responsible for the management of personnel, communications, inventory, and operations.

Supervisor Responsibilities

1. Day-to-Day Operations Management
• Study Toast and manage all menu inventory, item creation, photo schedule, and check closure/refunds.
• Oversee management of opening and closing procedures at each location.
1. Ensure cleanliness standards are being met.
2. Monitor that checklists are completed. Update them when necessary.
• Complete daily and weekly facility audits and report to ownership.
• Support staff during rushes and high-grossing periods of the week to ensure quality of service and consistency. Be an example to the team by holding yourself accountable to SOPs, upselling scripts, customer service, and presentation standards.
• Engage with Operations Mgr and Owner to eliminate bottlenecks
2. Staff Management and Training
• Participate in the hiring, training, and scheduling of staff for assigned location(s), ensuring appropriate staffing levels to maintain 24% labor or lower.
• Ensure that staff are trained in operational procedures, customer service, and food safety standards. Hold staff accountable with regular follow-ups, documentation, and retraining.
• “Beat the drum” so that energy, productivity, and morale stay up both during rushes as well as the slower times.
• Implement ongoing training programs to improve team performance and service quality with score cards and 1-1 meetings
3. Inventory and Supply Chain Management
• Report shortages on invoices for reordering
• Oversee the organization of inventory to maintain freshness, minimize waste, and meet health code standards.
• Track and manage waste, implementing strategies to reduce costs and improve sustainability.
4. Financial and Budget Management
• Monitor food waste and be sure any leftover ingredients from projects are being funneled into SKUs such as panini, soups, and specials.
• Stymie any over-spending and help staff pivot to ingredients that are already in-house. For special inventory items, bring a plan to the Operations Manager for approval.
• Utilize Sling to oversee PTO, requests off, and monthly schedules. Adjust hours as needed to maintain 24% labor costs and cut staff during shifts when appropriate.
5. Customer Experience and Service Quality
• Address customer concerns promptly and professionally. Notify management when appropriate. Use feedback to improve service levels and guest satisfaction.
• Ensure staff are trained in customer service and suggestive selling scripts.
• Ensure that all locations maintain a clean, welcoming, and professional environment.
6. Health, Safety, and Compliance
• Oversee compliance with health and safety regulations at all locations, including food safety, sanitation, and workplace safety.
• Oversee and maintain safety protocols for kitchen staff, ensuring safe working conditions.
• Conduct regular health inspections and address any issues with corrective actions.
7. Facility and Equipment Management
• Ensure that kitchen equipment and facility infrastructure are well-maintained and functional. Communicate any greater issues.
• Coordinate routine maintenance, cleaning, and repairs to prevent disruptions in operations. Oversee pest management, mechanical maintenance, and general health & fire codes.
• Implement preventative maintenance schedules to extend the lifespan of equipment - basics including condenser grills, fridge gaskets, air filter replacement, walk in maintenance, etc
8. Marketing and Promotion Support
• Remain current on all campaigns and directives as expressed by the Ops Manager, marketing team, and CEO.
• Assist in the execution of community engagement programs and events.
• Support seasonal menu changes or promotions as directed by Operations and CEO.