Restaurant Supervisor

JB Edmonton Grove; Edmonton; On-site; CAD 40,000 - 50,000; Full time

Job summary

A leading restaurant in Edmonton is seeking a dedicated Restaurant Supervisor to assist the Restaurant Manager in achieving business goals. This role involves managing staff, ensuring food quality, addressing customer feedback, and achieving sales targets. The ideal candidate should have at least 6 months of experience in a food service environment and must possess a Food Safety Certification. The successful applicant will also ensure operational efficiency and maintain the highest standards of cleanliness and customer service.

Qualifications

• Minimum 6 months as a Team/Crew Leader/Trainer in quick-service restaurant or food service.
• Food Safety Certification (ServSafe) required.
• Strong customer service skills.

Responsibilities

• Lead restaurant team to achieve sales targets during shifts.
• Manage and implement food quality and cleanliness programs.
• Ensure customer feedback is addressed during shifts.

Skills

Shift Management

Customer Feedback Management

Profitability Management

Sales Information Management

Crew Training

Education

High School graduate or equivalent

Tools

MS Office

Oracle

PosNet

Job description

JOB SUMMARY

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in achieving the Restaurant Business Goals through implementation of specific operations support activities including:

• Product/Service Quality and Cleanliness & Sanitation (C&S) Program.
• Crew Management activities.
• Cost management activities.
• Operations of assigned Packaged Program (if any).

ESSENTIAL FUNCTIONS

Sales Target Achievement

• Ensure achievement of shift sales targets by implementing a sales program during shifts.
• Implement feedback and suggestion systems from sales building to evaluation during shifts.
• Conduct customer surveys and continuously interact with customers during shifts.
• Update information on competitive products, services, and activities that affect sales performance.
• Implement proper restaurant merchandising.
• Engage in community relations activities.
• Manage operations of assigned Packaged Program (if applicable).

FSC Target Achievement

• Implement Food, Service, and Cleanliness (FSC) activities:
  • Product Quality Program.
  • Service Quality Program.
  • Sanitation & Pest Control program.
• Prepare and update:
  • Production Control Guide.
  • Supplies/Station Guide.
  • Master Cleaning Schedule and Repairs & Maintenance Schedule.
• Lead and manage service crew to achieve highest product quality and supply availability, ensuring product is always available during shifts.
• Address customer feedback and complaints during shifts, ensuring highest level of customer service.
• Implement speed of service programs (turnaround time, table turnover during peak, attention to pending orders).
• Manage shift and implement floor control standards consistently:
  • Supervise opening, mid, and/or closing activities.
  • Implement cleaning activities (including opening and closing).
  • Implement manpower schedule.

Profit Target Achievement

• Implement cost management activities, standards, and procedures during shifts.
• Implement Food Cost and Paper Cost (FCPC) program/initiative/project.
• Maintain optimum inventory levels during shifts and minimize usage.
• Implement crew scheduling and monitor man‑hours usage and sales per man‑hour levels.
• Track repairs, maintenance, and utility costs during shifts; manage documentation and guidelines.

People Management & Development

• Organize, lead and manage the restaurant team during shifts.
• Develop and implement game plans, tasks, activities, and schedules during shifts.
• Build and monitor crew competency levels through Crew Training System.
• Train, certify crew, crew trainers, and trainees.
• Assist in crew assessments, performance appraisal documentation, and submission.
• Conduct crew meetings.
• Monitor consistent implementation of Code of Conduct and all HR and legal requirements.
• Manage effective management‑crew communication, feedback, coaching, and discipline during shifts.

Operational Administration

• Manage supplies (food & paper) requisition, issuance, and inventory.
• Implement standard procedures and control systems for restaurant safety and security.
• Document feedback and follow-through with corrective actions.
• Ensure compliance with required restaurant permits and licenses.
• Implement scheduled preventive maintenance and supervise supplier service.
• Maintain office organization and orderliness during shifts.
• Implement crisis prevention programs and processes.
• Monitor timely completion, accuracy of required reports, and prompt submission.

NON‑ESSENTIAL FUNCTIONS

1. Perform other assignments from time to time as directed.
2. Prepare periodic status reports related to restaurant operations and/or technical services/support.
3. Perform administrative duties as necessary, e.g., making copies, filing.
4. Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM).
5. Prepare management and restaurant reports/requirements as required.

JOB SPECIFICATIONS

• Education: High School graduate or equivalent.
• Experience: Minimum 6 months as a Team/Crew Leader/Trainer in quick‑service restaurant, food service or retail operations, or equivalent combination.
• Bona Fide Occupational Qualifications (BFQs): Basic Operations Training Program.
• Required Training, License & Certification: Food Safety Certification (ServSafe).
• Essential Skills and Traits:
  • Technical Competencies:
    • Shift Management
    • FSC Management
    • Customer Feedback Management
    • Profitability Management & Financial Analysis (FC/PC/Labor Cost)
    • Sales Information Management
    • Local Store Marketing
  • Core Competencies (C.A.M.P.):
    • Creating the Business
    • Advancing Personal Excellence
    • Managing the Business
    • Promoting People Processes
  • Essential Traits:
    • Takes Initiative
    • Persistent
    • Wants Challenge
    • Analytical
    • Balance of Authoritative and Collaborative
    • Effective Enforcing
    • Enlists Cooperation
    • Finance/Business
    • Numerical
    • Wants to Lead
  • Behavioral Attributes:
    • Customer Focus
    • Excellence
    • Teamwork
    • Humility to listen and learn
    • Honesty and Integrity
    • Spirit of Family and Fun
    • Respect for Individual
    • Frugality
• Computer Literacy: Proficient in MS Office (Word, Excel, PowerPoint), Oracle, and PosNet.
• Physical Effort/Requirements:
  • Stand/walk for majority of shift.
  • Lift, grab, push, pull, and use hands frequently.
  • Bend/squat for majority of shift.
  • Climb, stoop, or kneel rarely.
  • Lift up to 50 lbs occasionally.
  • Good vision for reading and writing; good hearing.
  • Work irregular hours and shift schedules.
• Work Environment:
  • Kitchen equipment.
  • Hot/cold temperatures and wet area.
  • Cleaning chemicals.
  • Possibility of cuts and burns.
  • Moderate noise.
  • Wet and slippery floors.
  • Pressure to meet deadlines and goals.

This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not intended to be an exhaustive list of all duties, responsibilities, and qualifications required of employees assigned to this job. The duties and responsibilities may change, and other duties as assigned may be part of the role.

If the position requires a college/university degree, it must have been issued by an accredited institution in the United States. A degree issued outside the U.S. must include documentation validating equivalency.

Reasonable accommodation for people with disabilities may be requested by calling the hiring location.

This company is an Equal Opportunity Employer.