Supervisor, Kitchen - Non Exempt - Food Court

About the role

Continuously provides employees with verbal recognition, direction, and support. Communicates with employees and managers to keep everyone informed of restaurant, regional, and corporate procedures, evaluate work processes, and identify opportunities for increased efficiency or effectiveness. Trains and empowers employees to make sound decisions regarding service, food quality, and customer satisfaction while adhering to company standards.

Responsibilities

• Monitor and coach employees on performance, compliance with procedures, and workload.
• Create and modify weekly work schedules to accommodate employee needs, volume, and emerging trends.
• Train and coach employees who fail to meet standards to maintain a high-quality workforce.
• Ensure employees follow safety, sanitation, and security procedures.
• Listen to feedback from customers, employees, and managers to identify areas of strength and opportunities for improvement.
• Greet employees at the start of their shift to promote a positive atmosphere.
• Assist with tasks such as preparing menu items to support employees.
• Prepare the "Heart of the House" and ensure the restaurant is ready to open according to standards.
• Open and close kitchens with another manager present.
• Balance staffing levels and labor costs to achieve cost-effective operations.
• Monitor and control food and labor costs using established methods to meet goals.
• Evaluate equipment condition, conduct routine maintenance, and make minor repairs to ensure smooth operation and cost savings.
• Fix minor equipment issues (e.g., light bulbs) or call for maintenance assistance when necessary.
• Inspect product levels and storage areas to maintain proper storage, rotation, freshness, and sanitation.
• Monitor employee behavior and check meat count balance to ensure honesty.
• Review invoices to verify accuracy and determine expenses, amount, and type of product delivered.
• Use CBORD for ordering product and perform kitchen inventory with the Kitchen Manager.
• Supervise deliveries by counting and checking product quality to ensure billing and delivery meet standards.
• Communicate with managers to ensure assigned cleaning duties are completed to standard.
• Write prep lists to ensure proper amounts of product are prepared.
• Place orders with vendors to maintain adequate inventory stock.
• Inspect, taste, and touch food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks.
• Investigate safety issues by interviewing those involved to determine causes and recommend solutions.
• Expedite food preparation by monitoring lead times and ticket times to ensure timely food service.
• Perform employee tasks, such as preparing menu items, to ensure the quality of the guest experience.

Requirements

• Must be at least 21 years of age.
• Proficiency in communicating (speaking, reading, and writing) in English; bilingual preferred.
• Proficient in basic computer skills (Microsoft Outlook, Word, Excel; HRC Intranet).
• Minimum of 2 years in a similar position.

Benefits

We offer a comprehensive benefits package that supports team members' health, well-being, and work-life balance. Benefits may vary with employment status. For a full list of benefits, visit our career site: https://www.gotoworkhappy.com/benefits.