Supervisor

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, signature Skillets, 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.

About the Role

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. This role 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.

Responsibilities

• Give instructions or orders to subordinate employees.
• Ensure great customer service at all levels.
• Oversee daily operations.
• Ensure staff follows health and safety regulations.
• Ensure employees work productively and develop professionally.
• Increase guest counts and sales by developing guest loyalty through quality of operation, personalized guest attention, and team member development.
• Align focus with management to ensure maximum profitability through daily operations of the restaurant.
• Demonstrate a passion to serve by always wearing a pressed shirt, clean pants, slip-resistant shoes, and name tag.
• Lead team members in a professional manner, monitoring for safety, sanitation, and cleanliness.
• Follow labor standards by running breaks and effectively managing team member hours to the needs of the business.
• Promptly notify restaurant management of any employee relations or equipment repair issues.
• Assist management with receiving and storing of food items and supplies.
• Handle guest complaints appropriately, politely, and efficiently, following the procedures for complaint handling.
• Demonstrate respect for each individual by always communicating courteously and respectfully with the management team, co-workers, and guests, setting a positive environment during both peak and non-peak hours.
• Complete opening and/or closing duties.
• Conduct daily checklist and use AM/PM planner on each shift.
• Prepare and maintain specific reports, records, and schedules as requested by restaurant management.
• Help with coordination and implementation of company and in-restaurant promotions, new products, and point-of-sale materials.
• Comply 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 is received.
• Exhibit 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.

Requirements

• Must be 18 years or older for family dining restaurants and 21 years or older in casual dining restaurants.
• Must have successfully completed a mandatory background check for the specific Shift Leader position.
• Valid driver’s license and car insurance.
• ServSafe Food Certification required.
• Current Certified Trainer status through Big Breakfast Training Program preferred.
• High School diploma or GED required; some advanced studies preferred.
• Minimum of one-year prior restaurant experience is required.
• Successful completion of required training and on-the-job checklists and required quizzes, including annual re-certification.

Skills and Knowledge

• Ability to work in a team environment and set an example of professional communication with other team members.
• Ability to use a computer for timekeeping and cash handling purposes.
• Ability to communicate in English 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 are met in a timely and quality manner while following company procedures.

Benefits

• 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).

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.

• Frequently required to sit; occasionally required to stand, climb stairs and ladders, balance, stoop, kneel, crouch, or crawl.
• Must occasionally lift and/or move objects up to 25 pounds.
• Specific vision abilities required include depth perception and the ability to adjust focus.

Work Environment

The work environment characteristics 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 functions.

• The noise level in the work environment is moderate.