Restaurant Store Supervisor

Job Summary

As Restaurant Store Supervisor of Retail Dining, Incumbent's primary responsibility is to supervise daily operations of each assigned restaurant. Incumbent is to maintain Retail Dining standards, provide excellent customer service, monitor prep levels, train employees, oversee ordering, create and manage schedules, etc. Incumbent is required to comply with all food safety standards and franchise operational standards as applicable. In addition, Incumbent will receive projects and tasks as assigned by the administrative employees of Retail Dining.

What you'll do in this role:

Operations Management

Ensure that proper pars are set and food is rotated to keep spoilage to a minimum

Develop and implement plans to recruit and retain new employees

Communicate well with employees and promote a team environment

Establish manning table to ensure excellent customer service

Schedule student employees

Hire and terminate student employees

Perform inventory closure each month

Responsible for daily spoilage and loss

Assists in motivating and achieving unit sales goals and key performance indicators as directed

Receives communication on marketing and promotions and disseminates to applicable crews

Monitor food preparation and food safety

Ensure that food temperatures are correct at all times and food safety logs are maintained

Establish sanitation standards and ensure compliance by operations/crews

Document all infractions

Ensure food flow is according Hazard Analysis Critical Control Point procedures (HACCP)

Customer service

Establish Customer Service Standards

Ensure that high standards and procedures of customer service are set and adhered to consistently

If assigned a franchise, ensure that the franchise operational standards and procedures are adhered to consistently

Train supervisory team within each assigned restaurant

Responsible to ensure entire crew is trained in each assigned restaurant

Ensure customer orders are fulfilled quickly and accurately

Monitor budgetary figures for all assigned restaurants

Review financial documents for assigned restaurants

Monitor sales from POS system, Infor. Create and use sales projections when creating new schedules to maintain within budgetary figures.

Use Eatec variance reports to track and control food costs and find possible errors in Eatec

What Qualifies you for this role:

Minimum Education/Experience:

A firm commitment to the mission of BYU

2+ years of food experience including 1 year as a supervisor

Preferred Education/Experience

Bachelor's Degree with 3+ years of food service experience and 2+ years experience as a supervisor, or an equivalent combination of education and experience.

A physical exam and lift test will be conducted as a part of the hiring process for this position.

Physical Effort

Moderate -- Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.

Environment

*Periodic exposure to unfavorable

conditions because of unavoidable need to be in variable temperatures or wet environments, etc.

Hazards*

Frequent existing or potential hazards

Typical Physical Efforts, Environmental Factors, and Hazards

Physical Effort: Will regularly assist with food orders and receiving of food products/goods in his/her restaurant. Inventory items can weigh as much as 30-50 lbs. May have to use step ladder to put away items in high locations. These efforts can be for 1-2 hours and up to 5 days per week.

Environment: Primary responsibility will keep incumbent in the restaurants where he/she will be exposed to heat from ovens/fryers/grills/equipment or cold temperatures from refs and freezers. Many areas of Retail Dining are quite loud due to equipment. Employee is in this environment for at least 5-7 hours up to 5 days per week.

Hazards: Exposure to wet floors, dangerous equipment (pulpers, dish machine, ovens, grills, rolling cabinets, trucks/lift gates, fryers, sharp knives, etc.). Exposure to these hazards can be for 5-7 hours up to 5 days per week.

Pay Grade: 50

Typical Starting Pay: $25.75 to $32.75 per hour (depending on experience)

If the job has a post-end date, the last day to apply is the day before by 11:59 pm MST. If the job doesn't have a post-end date, the job could close at any time on any day

BYU

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