Restaurant Operations Supervisor

Universal Store; Gilbert (AZ); On-site; USD 42,000 - 65,000; Full time

Job summary

IHOP in Gilbert, AZ seeks an Operations Unit Supervisor to direct daily unit operations, ensure guest satisfaction, and drive profitability. You will lead staff, uphold safety and sanitation standards, and implement training programs across restaurant teams.

Responsibilities include budget achievement, collaboration with guests and employees, and ensuring effective operations in line with SOPs. This role emphasizes leadership, communication, and adherence to regulatory requirements.

Qualifications

• High school diploma or GED with 2–4 years related experience.
• Ability to speak and read English; interpret safety and operation manuals.
• Basic math for inventory, reports, and budgeting tasks.
• Strong problem-solving and decision-making abilities.
• Driver's license required.
• Certification through IHOP training courses.

Responsibilities

• Assist in achieving budgeted sales and profits.
• Develop professional working relationships with IHOP employees and guests.
• Implement Craft Training program for all restaurant hourly employees.
• Assist in executing annual financial, local restaurant marketing, guest service and HR objectives.
• Comply with federal, state, and local regulations applicable to the unit.
• Assist in recruitment, training and retention of employees.
• Ensure adequate levels of food, supplies, and equipment.
• Ensure proper operation of equipment and facilities per SOP.
• Ensure safety and sanitation practices per regulations and SOP.
• Assist in completing required reports and paperwork.
• Perform other duties as assigned.

Skills

Leadership

Communication

Safety compliance

Training

Education

High school diploma or GED and 2-4 years related experience

Job description

IHOP in Gilbert, AZ seeks an Operations Unit Supervisor to direct daily unit operations, ensure guest satisfaction, and drive profitability. You will lead staff, uphold safety and sanitation standards, and implement training programs across restaurant teams.

Responsibilities include budget achievement, collaboration with guests and employees, and ensuring effective operations in line with SOPs. This role emphasizes leadership, communication, and adherence to regulatory requirements.