Food Service Supervisor

Description

Title- Food Service Supervisor

The Food Service Support Supervisor provides leadership and counsel to restaurant / site management with a focus on building the long-term success of the company and implementing the company’s policies, procedures and desire to provide outstanding customer satisfaction within the scope of food service operations.

Specific Responsibilities:

Operational Execution

1. Visit restaurant / site properties on a bi-weekly basis. Emergency issues over and above the norm may require additional visits. Conduct branded and Deli inspection on a monthly basis.
2. Train restaurant / site employees and management teams in the best practices as well as company policies to make their location perform to its optimum level.
3. Insure food service branding requirements are executed and are in compliance at all times.
4. Maintains consistently passing or exceeding expectations scoring on all branded inspections.
5. Follows up on branded inspections to ensure all items are corrected as prescribed and retraining has taken place to eliminate reoccurrences.
6. Maintains food cost at or below goal by continuously monitoring portion controls, waste, discounts, proper inventory and ordering technics. Promotes and conducts retraining within these disciplines as need.
7. Coordinate with managers at locations on all repairs, maintenance, supplies and restaurant / site level improvements. Follows up to ensure that all of these FMX requests are completed timely.
8. Conduct monthly meetings with managers in a group session (in-person or virtually) covering the following topics: New location developments, Controls, Promotions, HR Issues and Implementation, Safety Topics, and other items pertaining to the growth of all locations and requirements of the food service brands.
9. Attend food service brand and company development ongoing trainings. Take that knowledge and pass on to teams you are responsible for. Then follow up and critique the development.
10. Other duties as assigned by the FS District Manager.

Communication

1. Deliver the strategies of Energy North Group in an enthusiastic, confident manner to motivate all levels of the organization.
2. Insure that all requirements set forth by the food service brands are executed and followed up.
3. Communicate strategies, procedures, initiatives to all levels of the organization on an as needed basis.
4. Advise the FS District Manager on the status of projects, obstacles, tactical changes on a routine basis.

Merchandising / Promotions and Inventory

1. Executes all aspects of every promotion as communicated by the Director of Marketing, FS District Manager, and our brand partners.
2. Works collaboratively with the Director of Marketing and the FS District Manager on the consistency of all recipes for each menu item within our Deli operations.
3. Provides feedback to the Director of Marketing and the FS District Manager regarding all promotions.
4. Coordinates alignment between all QSR Marketing representatives, the Director of Marketing and the FS District Manager.
5. Develops strong relationships between our foodservice vendors and our company.
6. Ensure pricing policies are strictly adhered to including company and vendor supplied signage.
7. Sufficient inventory is on-hand to satisfy demand and maximize customer satisfaction without creating excess spoilage or negatively affecting cost of goods.
8. Supervise and implement inventory counts as directed by the brands and Energy North.

Personnel

1. Communicate merchandising principles to managers and team to provide Energy North Group customers with a consistent shopping experience. Merchandising principles include: front counters, first impression, restaurant / site layout, secondary displays and perimeter, and execution of all branding.
2. In conjunction with Human Resources, implement and oversee training programs for restaurant / site personnel including management and hourly employees.
3. Ensure proper interviewing, hiring, and screening practices are adhered to following company policy, and state and federal guidelines.
4. Conduct interviews for hiring Food Service Managers and present candidates to FS District Manager for second interview and approval.
5. Participate in performance evaluations as scheduled by the company. Utilize evaluations to enhance skills and correct poor performance.
6. Train employees according to the guidelines set forth by the food service brand and company.
7. Continuous training and development of all employees to maximize skills and foster career growth.
8. Communicates strict co