Hourly Manager - Supervisor

Paycom - ATS; Chesterfield (MO); On-site; USD 52,000 - 76,000; Full time

Job summary

Franchise Restaurant Concept Group is seeking an operations leader to guide restaurant teams, uphold FRCG standards for food quality, service, cleanliness, and safety, and drive guest satisfaction. This role actively participates in shift operations and trains Team Members.

You will monitor guest feedback, coach staff, manage labor against daily targets, and ensure HACCP checklists and food safety procedures are followed.

Qualifications

• Experience leading restaurant teams and driving guest satisfaction.
• Strong P&L awareness and labor cost controls.
• Knowledge of food safety standards and HACCP practices.
• Excellent communication and coaching abilities.

Responsibilities

• Lead daily ops to ensure food quality, service, cleanliness, and teamwork.
• Monitor guest feedback and coach staff to improve performance.
• Supervise performance, provide coaching and disciplinary actions as needed.
• Manage labor to meet daily targets; adjust staffing as needed.
• Ensure HACCP checklists are completed each shift and food safety standards maintained.
• Maintain accurate cash handling, deposits, and reporting.

Skills

Leadership

Guest Focus

Labor & Cost Control

Problem Solving

Organization & Time Management

Adaptability

Professional Communication

Technical Skills

Tools

Microsoft Office

Toast POS

Job description

PurposeTo provide leadership and direction to Team Members to ensure operational excellence, efficient execution of tasks, and a consistently high level of guest satisfaction. This role supports daily restaurant operations while upholding FRCG standards for food quality, service, cleanliness, and team performance.Key ResponsibilitiesEnsure operational excellence in food quality, guest service, cleanliness, and Team Member trainingMonitor guest feedback, address concerns promptly, and coach Team Members to improve performanceSupervise Team Member performance to ensure consistent execution; provide coaching and corrective guidance as neededActively participate in shift operations, including supporting or covering hourly positions when necessaryManage labor to meet daily and weekly targets, adjusting staffing levels based on business needsCollaborate with leadership and Team Members to promote a positive work environment and achieve company goalsComplete all required HACCP checklists each shift, including pre-opening, post-line flips, and pre-peak periodsMonitor food safety standards, including proper holding temperatures, cooling, reheating, and food preparation proceduresContinuously monitor cooler and equipment temperatures to prevent food from entering the temperature danger zoneManage employee relations during shifts, including administering coaching and disciplinary action in accordance with company policiesCore CompetenciesLeadership & Accountability: Leads by example, sets expectations, and holds self and others accountableGuest Focus: Resolves guest concerns professionally and ensures a positive experienceLabor & Cost Control: Manages staffing and monitors food costs through proper ordering, storage, and rotation (FIFO)Problem Solving: Identifies issues quickly and implements effective solutionsOrganization & Time Management: Prioritizes tasks and ensures timely completion of responsibilitiesAdaptability: Adjusts to changing business needs and operational prioritiesProfessional Communication: Communicates clearly and respectfully with Team Members, leadership, vendors, and guestsTechnical Skills: Proficient in Microsoft Office and familiar with POS systems (Toast preferred)Operational ResponsibilitiesCash Handling & Financial ManagementCount and reconcile all shift cash accurately against salesPrepare and secure daily deposits in accordance with company proceduresMaintain required logs, including deposit logs and safe tracking documentationEnsure all register cash is handled, counted, and secured properlyComplete disbursements in compliance with company standardsReporting & Administrative DutiesAccurately enter daily sales, financial data, and shift details into required reporting systemsReview and verify server checkouts for accuracyReview credit card transactions and resolve discrepancies as neededPOS System (Toast)Review and approve employee timecards at the end of each shiftEnsure Team Members clock in and out correctly under appropriate job codesIdentify and correct discrepancies prior to closing the shiftPhysical RequirementsAbility to stand and walk for extended periods (100%)Ability to work in a fast-paced environment while maintaining quality and service standards (75%)Ability to bend, reach, stoop, and perform operational tasks as needed (75%)Ability to lift and carry items up to 50 pounds as requiredEssential Training RequirementsSuccessful completion of all required management training programsOngoing participation in food safety, leadership, and operational trainingQualificationsMust be at least 21 years of ageAbility to speak, read, write, and understand EnglishValid driver’s license and ability to legally operate a motor vehicleStrong leadership, communication, and organizational skillsAbility to perform effectively in a fast-paced, high-pressure environmentNoteThis job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.Equal Opportunity EmployerFranchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.