Supervisor

The Halal Shack Boston; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Harri is seeking an Unit Supervisor for Campus Restaurant Operations in Boston. You will supervise kitchen and Front of House teams, ensure quality and safety, and drive efficient operations in a vibrant, student-focused setting.

The role offers leadership growth, hands-on training, and opportunities to advance to AGM, GM, or Corporate Trainer. A dynamic, authentic Middle Eastern/Mediterranean concept supports your development in a high-energy campus environment.

Qualifications

• Supervisory experience in a kitchen environment.
• Strong leadership and communication skills.
• Ability to train and mentor staff.
• Passion for handmade, made-to-order cuisine.

Responsibilities

• Lead kitchen and Front of House teams for high performance.
• Maintain food quality and presentation standards.
• Manage kitchen operations to optimize productivity.
• Ensure compliance with health and safety regulations.
• Mentor staff and identify potential leaders.
• Oversee guest experience and service quality.
• Create and manage prep schedules for coverage.

Skills

Leadership

Quality control

Efficiency

Safety standards

Training and development

Hospitality

Prep scheduling

Communication

Teamwork

Tools

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Job description

Unit Supervisor

Campus Restaurant Operations

This is not just a job; it's the opportunity you've been waiting for!

Why This Job is Amazing:

• Flexible Schedule: Enjoy working 32 weeks during the school term with 20 weeks off when school is closed or choose to work up to our corporate training team and help us with new store openings over the summer!

• Top-Tier Pay: Earn a competitive salary with lucrative bonuses.

• Engaging Environment: Lead in a vibrant, student-focused atmosphere at our authentic fusion Middle Eastern and Mediterranean restaurant.

• Career Advancement: Grow your career with opportunities to advance to Assistant General Manager (AGM), General Manager (GM), or Corporate Trainer.

Your Role:

• Leadership: Supervise and motivate the kitchen team and Front of House team to ensure high performance.

• Quality Control: Maintain food quality and presentation standards.

• Efficiency: Manage kitchen operations to optimize productivity and streamline workflows.

• Safety Standards: Ensure compliance with health and safety regulations.

• Training and Development: Mentor and train staff to uphold restaurant standards and identify potential candidates for leadership roles.

• Hospitality :Oversee Front of House team to ensure guest experience and customer service is awesome

• Prep Scheduling: Create and manage prep schedules to ensure optimal coverage for pars and usage

What We're Looking For:

• Experienced Leader: Proven supervisory experience in a kitchen environment.

• Organized and Efficient: Excellent organizational skills and attention to detail.

• Team Player: Strong communication and leadership skills to foster teamwork.

• Passion for Cuisine: Enthusiasm for hand made, made to order food and creative new ideas.

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