Supervisor

Supervisor Role Description

A Supervisor is a leader in the restaurant dedicated to overseeing the shift and has completed all certification training. The Supervisor represents the Operator and should present themselves accordingly.

Responsibilities 

• The Supervisor should take ownership in their shift by ensuring proper preparation of shifts by scheduling, training, role delegation, and coaching.
• Close 1 night a week and work a minimum of 30-hours a week.
• Look for ways to encourage performance and positive behavior.
• Ensure our team member experience lines up with our employee promise: what you do matters, growth happens, and we care for you.
• Capable of planning ahead to ensure a successful shift:
• Ensures TCs execute operational checklists, cleaning lists, and stock lists
• Check the deferred ordering queue each day before the shift
• Review voicemail messages left on the office phone
• Call and confirm any catering orders for the day
• Champion cleanliness throughout the restaurant:
• Ensure floors are clean and dry to prevent slips and falls
• All trash should be run to the dumpster before peak meal times
• The restaurant should remain clean and the parking lot checks are conducted
• Communicate Effectively:
• Supervisors should huddle with the other leaders on shift and talk through the day
• The leaders in each area should huddle and communicate at least two times a day. 1 (set goals/give vision for the day) 2 (ask what went well and how to improve)
• Attend all leadership meetings, contribute to discussions, and follow-up on action items
• Attend mandatory leadership meetings 

In-Restaurant Responsibilities 

• Cash management: make sure cash/coupon short/overage is within policy
• Know how to perform tasks on InFORM for day open/close
• Know how to recover and retain guests when problems arise 
• Perform safe drop/ count register/ deposit cash
• Receive change order with Loomis and store in Safe
• Send deposits out to Loomis and check bottom of safe for deposits
• Compliance:
• Be familiar with the team member handbook policies and hold team accountable to all Chick-fil-A standards (including uniform standards)
• Know and understand laws around break management for minors as well as activity restrictions
• Understand cost controls: food/labor costs and how to control them
• All supervisors should spend 100% of their time working in the shift. Counting drawers and feeding money should take no more than 2 minutes per drawer
• Must be certified through ServSafe

In–Community Responsibilities 

• Know the restaurant menu and direct guests to order online or with mobile ordering
• Be able to deliver catering meals: set up, guest interaction, and help build relationships
• Able to borrow CFA products from other restaurants, input into JOLT, and only send out a team captain or above to borrow on behalf of the restaurant 

Skills & Qualities 

• Proven self-starter with strong leadership skills
• Capable and passionate about building relationships with guests 
• Organized, strong planning and project management skills 
• Detailed and observant 
• Ability to multi-task and delegate responsibility when appropriate 
• Resilient - able to handle setbacks 
• Results driven, responsible for the quality of the food, speed of service, customer service, and cleanliness of the restaurant.

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

Salary : $21