Market Supervisor/ Multi-Unit Supervisor

Regis Corporation; Kansas City (MO); On-site; USD 60,000 - 90,000; Full time

Job summary

Regis Corporation in the Kansas City area is seeking a Market Supervisor to lead and supervise multiple drive-ins. This exempt, multi-unit role reports to the Director of Operations and requires a strong background in restaurant general management and staff development.

You will recruit, coach, and develop drive-in managers and teams, manage labor, food, and inventory, handle guest issues, and ensure compliance with laws and company standards.

Qualifications

• High school diploma or equivalent required.
• At least three years as a restaurant general manager (QSR preferred).
• Experience in multi-unit supervision preferred.
• Knowledge of labor and employment laws applicable to restaurants.
• Strong communication and leadership skills.

Responsibilities

• Lead and coach drive-in teams to meet guest service and financial goals.
• Recruit, hire, onboard, train, and manage drive-in General Managers and staff across multiple units.
• Forecast and manage labor, food, paper, and inventory to maximize cost-control and efficiency.
• Lead regular team meetings and communicate plans and achievements to drive-in teams.
• Ensure compliance with company policies, laws, and operational standards.

Skills

Leadership

People management

Coaching

Guest service

Budgeting and cost control

Education

High school diploma or equivalent

Tools

Computer skills

Accounting basics

Job description

Position:Market Supervisor/Multi-Unit Supervisor

Immediate Supervisor: Director of Operations

Status: Exempt

Position Summary: This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area.

Essential Job Duties:

• Supervise, lead, train, and coach drive-in teams regarding guest service, operations, and financial goals
• Recruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General Managers/Operating Partners and employees
• Supervise and approve drive-in employees’ compensation levels pursuant to company guidelines
• Lead, coach, and develop drive-in management and employees
• Handle all escalated guest issues/concerns
• Investigate and resolve all employee issues/concerns
• Supervise, manage, forecast, and adjust the drive-in’s food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service
• Lead regular team meetings to ensure focus on operational standards, guest service, and financial goals
• Communicate plans, goals, expectations, opportunities, and achievements to drive-in teams
• Supervise and manage all drive-in recordkeeping
• Prepare and maintain all necessary operational reports
• Develop, implement, supervise, and manage action plans regarding local marketing and business performance
• Ensure proper maintenance of drive-in and equipment
• Supervise and monitor vendor performance
• Perform audits of drive-in records
• Comply with and enforce all company policies, procedures, and operational standards
• Ensure compliance with all applicable federal, state, and local laws
• Regular attendance

ADDITIONAL DUTIES:

• As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards
• As needed, perform and manage regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
• Perform other job-related duties as assigned or required

Time/Shift Expectations:

Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Education
• Required – High school diploma or equivalent
• Preferred – Advanced studies in business, restaurant management, or related fields
• Experience
• Required – At least three years as a restaurant general manager (QSR preferred)
• Preferred – Multi-unit supervisor experience
• Knowledge/Skills
• Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.)
• Knowledge of federal, state, and local health and safety laws and regulations
• Computer, math, accounting, and reading skills
• Effective verbal and written communication skills
• Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions