RESTAURANT SUPERVISOR 

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned:

• Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S) Program.
• Implement assigned Crew Management activity.
• Implement assigned cost management activity.
• Manage operations of assigned Packaged Program (if any)

 Essential Functions

Sales Target Achievement

 Ensures achievement of shift sales target:

Ø  Implement sales program during shift.

Ø  Implement feedback and suggestion system (from sales building to evaluation) during shift.

Ø  Implement customer survey and continuously interact with customers during shift.

Ø  Update information on competition products, service and activities that will affect restaurant sales performance.

Ø  Implement proper restaurant merchandising.

Ø  Implement community relations activities

Manages operations of assigned Packaged Program (if applicable).

FSC Target Achievement

·         Effective implementation of Restaurant Operations Support activities in the areas of:

Ø Food, Service and Cleanliness (FSC)

1.            Product Quality Program

2.            Service Quality Program

3.            Sanitation & Pest Control program

4.            Prepare and Update the following

a.  Production Control Guide

b.  Supplies/Station Guide

c.  Master Cleaning Schedule

d.  Repairs & Maintenance Schedule

5.            Lead/manage service crew to achieve the highest product quality and supplies availability levels and ensure that product is always available during assigned shift.

6.            Attend to customer feedback and complaints during shift.  Ensure highest level of customer service during shift.

7.            Implement speed of service programs (turnaround time; table turnover during peak; attention to pending orders)

8.            Manage shift and implement floor control standards consistently.

a. Supervise opening, mid and/or closing activities procedures.

b. Implement cleaning activities (including opening and closing).

c. Implement manpower schedule.

Profit Target Achievement

·         Implement cost management activities, standards and procedures during shift.

·         Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project.

·         Manage optimum level of inventory during shift as well as minimized usage levels.

·         Implement crew schedule and monitoring manhours usage and sales per man hour levels. Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels.

·         Keep track of repairs, maintenance and utilities costs during shift.  Implement management measures, documentation and guidelines.

People Management & Development

·         Organize, lead/manage restaurant team during shift.

·         Develop and implement game plan, tasks, activities and schedules during shift.

·         Build and monitor competency level of crew through Crew Training System implementation.

·         Train/Certify crew, crew trainers and crew trainees

þ Assist in Crew Assessments, performance appraisal documentation and submission.

þ Conduct crew meetings.

·         Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.

·         Manage effective management-crew communication, feedback, coaching, and discipline during shift. 

Operational Administration

·         Manage supplies (food & paper) requisition, issuance and inventory.

·         Implement standard procedures and control systems to ensure restaurant safety and security program.

·         Document feedback and conduct follow through and corrective actions, when necessary.

·         Check, monitor and give feedback on compliance to required restaurant permits and licenses.

·         Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist.

·         Manage office organization and orderliness during shift. 

·         Manage and implement crisis prevention program and process.

·         Monitor timely completion, accuracy of required reports and prompt submission.

 Non-Essential Functions

 1.    Perform other assignments from time to time as directed by management.

2.    Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that maybe required by management.

3.    Perform administrative duties as necessary i.e. making copies, filing, etc.

4.    Prepare individual performance plans, objectives, goals, strategies and measures (OGSM).

5.    Prepare management reports, restaurant reports/requirements as required

 JOB SPECIFICATIONS

 Education      At least High School graduate.

Experience     At least (6) months experience as a Team/Crew Leader/Trainer in a quick service restaurant, any food service or retail operations and/or or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

RESTAURANT SUPERVISOR 

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned:

• Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S) Program.
• Implement assigned Crew Management activity.
• Implement assigned cost management activity.
• Manage operations of assigned Packaged Program (if any)

 Essential Functions

Sales Target Achievement

 Ensures achievement of shift sales target:

Ø  Implement sales program during shift.

Ø  Implement feedback and suggestion system (from sales building to evaluation) during shift.

Ø  Implement customer survey and continuously interact with customers during shift.

Ø  Update information on competition products, service and activities that will affect restaurant sales performance.

Ø  Implement proper restaurant merchandising.

Ø  Implement community relations activities

Manages operations of assigned Packaged Program (if applicable).

FSC Target Achievement

·         Effective implementation of Restaurant Operations Support activities in the areas of:

Ø Food, Service and Cleanliness (FSC)

1.            Product Quality Program

2.            Service Quality Program

3.            Sanitation & Pest Control program

4.            Prepare and Update the following

a.  Production Control Guide

b.  Supplies/Station Guide

c.  Master Cleaning Schedule

d.  Repairs & Maintenance Schedule

5.            Lead/manage service crew to achieve the highest product quality and supplies availability levels and ensure that product is always available during assigned shift.

6.            Attend to customer feedback and complaints during shift.  Ensure highest level of customer service during shift.

7.            Implement speed of service programs (turnaround time; table turnover during peak; attention to pending orders)

8.            Manage shift and implement floor control standards consistently.

a. Supervise opening, mid and/or closing activities procedures.

b. Implement cleaning activities (including opening and closing).

c. Implement manpower schedule.

Profit Target Achievement

·         Implement cost management activities, standards and procedures during shift.

·         Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project.

·         Manage optimum level of inventory during shift as well as minimized usage levels.

·         Implement crew schedule and monitoring manhours usage and sales per man hour levels. Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels.

·         Keep track of repairs, maintenance and utilities costs during shift.  Implement management measures, documentation and guidelines.

People Management & Development

·         Organize, lead/manage restaurant team during shift.

·         Develop and implement game plan, tasks, activities and schedules during shift.

·         Build and monitor competency level of crew through Crew Training System implementation.

·         Train/Certify crew, crew trainers and crew trainees

þ Assist in Crew Assessments, performance appraisal documentation and submission.

þ Conduct crew meetings.

·         Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.

·         Manage effective management-crew communication, feedback, coaching, and discipline during shift. 

Operational Administration

·         Manage supplies (food & paper) requisition, issuance and inventory.

·         Implement standard procedures and control systems to ensure restaurant safety and security program.

·         Document feedback and conduct follow through and corrective actions, when necessary.

·         Check, monitor and give feedback on compliance to required restaurant permits and licenses.

·         Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist.

·         Manage office organization and orderliness during shift. 

·         Manage and implement crisis prevention program and process.

·         Monitor timely completion, accuracy of required reports and prompt submission.

 Non-Essential Functions

 1.    Perform other assignments from time to time as directed by management.

2.    Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that maybe required by management.

3.    Perform administrative duties as necessary i.e. making copies, filing, etc.

4.    Prepare individual performance plans, objectives, goals, strategies and measures (OGSM).

5.    Prepare management reports, restaurant reports/requirements as required

 JOB SPECIFICATIONS

 Education      At least High School graduate.

Experience     At least (6) months experience as a Team/Crew Leader/Trainer in a quick service restaurant, any food service or retail operations and/or or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.