Restaurant Supervisor — Lead Team & Guest Experience

Cowboy-Chicken; Frisco (TX); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Flexible Scheduling for AM/PM

No late nights (close at 9:00pm)

Competitive Pay

Meal benefits

PTO for full-time

Health Insurance for full-time

Employee Referral Program

Clear path for career advancement

Job summary

Cowboy Chicken in Frisco, TX is seeking a Restaurant Supervisor to oversee daily operations and lead a team focused on delivering exceptional dining experiences.

You will mentor line cooks, cashiers, and servers, ensure menu knowledge and service standards, and uphold health and safety practices while managing inventory and reporting on operations. A friendly, guest-centered leader is essential.

Qualifications

• Previous experience in a supervisory or management role in the food industry is preferred.
• Excellent customer service and communication skills, both with guests and team members.
• Flexibility to work varying shifts, including evenings, weekends, and holidays, as needed.

Responsibilities

• Oversee daily restaurant operations and lead the team to deliver exceptional dining experiences.
• Provide guidance, support, and mentorship to cooks, cashiers, and servers.
• Conduct training to ensure menu knowledge, service standards, and safety protocols are followed.
• Maintain high food quality and presentation standards consistent with Cowboy Chicken.
• Manage inventory controls and ordering to minimize waste and control costs.
• Ensure compliance with health and safety regulations and proper sanitation practices.
• Address and resolve customer concerns to maintain guest satisfaction.
• Prepare and submit reports on sales, inventory, and operations as required.

Skills

Team leadership

Customer service

Communication

Job description

Cowboy Chicken in Frisco, TX is seeking a Restaurant Supervisor to oversee daily operations and lead a team focused on delivering exceptional dining experiences.

You will mentor line cooks, cashiers, and servers, ensure menu knowledge and service standards, and uphold health and safety practices while managing inventory and reporting on operations. A friendly, guest-centered leader is essential.