Multi-Unit Leader

guernseysonic; Waldron (AR); On-site; USD 50,000 - 70,000; Full time

Job summary

guernseysonic is seeking an Area Supervisor to work closely with restaurant managers and the Director of Operations to ensure goals in customer service and financial performance are met. The role emphasizes team leadership, operational efficiency, and compliance with food safety regulations.

Qualified candidates will have at least 3 years of management experience in quick service restaurants and must possess excellent communication skills and the ability to develop their teams. You will be responsible for driving operations and maximizing profitability.

Qualifications

• Minimum of 3 years multi-unit quick service restaurant management experience.
• Ability to work flexible hours, including weekends and closing shifts.
• Must be able to lift and carry up to 50 lbs.

Responsibilities

• Oversee daily operations standards and financial performance of restaurants.
• Assist in recruiting and training of new team members.
• Provide overall leadership to all restaurant employees and managers.
• Maximize financial performance and manage cost of goods sold.
• Ensure compliance with food safety and sanitation requirements.

Skills

Ability to develop people

Excellent leadership and organizational skills

Excellent verbal and written communication skills

Proven track record of exceptional customer service

Ability to empower restaurant teams

Ability to travel frequently

Education

3 years multi-unit quick service restaurant management experience

Job description

POSITION SUMMARY: Work closely with the restaurant level managers, crew, as well as the Director of Operations to ensure overall goals and standards are being met in the areas of customer service, financial results, recruiting, training, and overall operations of the restaurants. The Area Supervisor will focus on ensuring each restaurant operates to its fullest potential and is responsible for building and leading a team of top performers.

KEY RESPONSIBILITIES

• Enforce company standard operating policies and procedures
• Oversee daily operations standards & financial performance of restaurants
• Assist in recruiting and training of new team members and in re-training of current staff when needed
• Assess talent and provide constructive feedback
• Assist in new menu, product, and marketing promotion rollouts
• Provide overall leadership and direction to all restaurant employees and managers while positively coaching, counseling, and motivating staff to achieve the highest quality of service in all areas of the restaurants
• Counsel and discipline team members as necessary while resolving internal conflicts and improving team member performance issues in a constructive manner
• Respond positively and quickly to customer concerns and proactively identify potential areas of concern
• Ensure all employees are trained, motivated, and empowered to deliver total customer satisfaction
• Prepare qualified employees for promotion to the next position and continually develop adequate numbers of managers to meet the objective of the business plan
• Maximizing financial performance and profit by managing cost of goods sold (COGS) and labor while increasing overall sales
• Enforce all federal, state, and local labor laws
• Uphold company food safety, food handling and sanitation requirements to ensure the health and safety of our customers and employees

QUALIFICATIONS / SKILLS

• Ability to develop people
• Ability to empower the restaurant teams to do what is right and to take care of the customer
• Excellent verbal and written communication skills; capable of communicating effectively with customers and employees at all levels from hourly team members to the executive team
• Ability to travel frequently between restaurant locations
• Excellent leadership and organizational skills with attention to detail
• Proven track record of exceptional customer service
• Available approximately 50 hours per week; able to work flexible hours necessary to manage and operate the restaurants effectively, including weekends and closing shifts as needed.

EDUCATION AND OR EXPERIENCE

Minimum of 3 years (3) multi-unit quick service restaurant management experience

ESSENTIAL PHYSICAL FUNCTIONS

• Must have the ability/stamina to work a minimum of 50 hours a week.
• Ability to stand/walk for 8-10 hours per day on average.
• Must be able to lift and carry up to 50 lbs.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.