Market Supervisor/ Multi-Unit Supervisor

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

Job summary

Regis Corporation is seeking a Market Supervisor/Multi-Unit Supervisor to lead multiple drive-ins in a defined area. You will supervise teams, recruit and develop drive-in management, and ensure guest service and financial performance meet company standards.

This exempt role requires minimum 50 hours weekly, focus on operational efficiency, cost-control, and regulatory compliance, with attention to staffing, training, and vendor performance.

Qualifications

• High school diploma or equivalent required.
• Advanced studies in business, restaurant management, or related fields preferred.
• At least 3 years as a restaurant general manager (QSR preferred).
• Multi-unit supervisor experience preferred.
• Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws).
• Knowledge of health and safety laws and regulations; computer, math, accounting, and reading skills.

Responsibilities

• 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 GMs and employees.
• Supervise and approve employees’ compensation levels per guidelines.
• Lead, coach, and develop drive-in management and staff.
• Handle escalated guest issues and employee concerns.
• Supervise drive-ins’ food, labor, inventory to maximize cost-control and quality.

Skills

Leadership

Communication (verbal & written)

Problem solving

Time management

Multi-tasking

Decision making

Education

High school diploma or equivalent

Advanced studies in business or restaurant management

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