Market Supervisor/ Multi-Unit Supervisor

Market Supervisor/Multi-Unit Supervisor

This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area.

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

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

Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays

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

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