Stand Lead — Restaurant Operations Supervisor

Mozz Sourdough Pizza; Salt Lake City (UT); On-site; USD 52,000 - 68,000; Full time

Job summary

Mozz Sourdough Pizza seeks a Stand Lead to oversee daily restaurant operations in Salt Lake City. You will supervise and train staff, manage schedules, and maintain accurate records and payroll duties, aiming for exceptional guest experiences.

Responsibilities include ensuring food quality, safety and presentation, handling customer concerns diplomatically, controlling costs, managing inventory, and coordinating with the Regional Manager on reports and improvements.

Qualifications

• High school diploma or equivalent is required.
• Previous restaurant experience is required; management experience preferred.
• Successful completion of corporate training program required.

Responsibilities

• Oversees food preparation and service, ensuring quality, appearance, timeliness, and presentation with health and safety compliance.
• Ensures customer satisfaction with all aspects of the dining experience.
• Handles customer complaints diplomatically and courteously.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Monitors stock levels and manages inventory, purchasing as needed.
• Completes payroll-related administration accurately and on time.
• Conducts daily health and safety inspections of restaurant and equipment.
• Schedules service and maintains a positive team culture; attends weekly meetings.
• Represents MOZZ at community events and maintains flexible availability.

Skills

Supervisory Skills

Leadership

Customer Service

Time Management

Organizational Skills

Food Handling & Safety

Reading & Writing

Google Workspace

Manual Dexterity

Education

High School Diploma or Equivalent

Restaurant Experience

Corporate Training Completion

Tools

Google Workspace

Job description

Mozz Sourdough Pizza seeks a Stand Lead to oversee daily restaurant operations in Salt Lake City. You will supervise and train staff, manage schedules, and maintain accurate records and payroll duties, aiming for exceptional guest experiences.

Responsibilities include ensuring food quality, safety and presentation, handling customer concerns diplomatically, controlling costs, managing inventory, and coordinating with the Regional Manager on reports and improvements.