Restaurant Store Supervisor

Why Work at BYU   

As the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, Brigham Young University (BYU) strives to be among the exceptional universities in the world. At BYU, we are devoted to our faith and to our students. We take an active role in the University's Mission: "To assist individuals in their quest for perfection and eternal life.” 

Our unique mission, deeply rooted in the Gospel of Jesus Christ, provides countless ways to serve and make an impact. This, along with our remarkable culture of belonging, weekly devotionals, and endless opportunities for learning and growth—all situated within a beautiful and historic campus—make it hard to imagine a more inspiring place to work. 

Brigham Young University strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints.

Job Title: Restaurant Store Supervisor

Job Summary

As Restaurant Store Supervisor of Retail Dining, Incumbent’s primary responsibility is to supervise daily operations of each assigned restaurant. Incumbent is to maintain Retail Dining standards, provide excellent customer service, monitor prep levels, train employees, oversee ordering, create and manage schedules, etc. Incumbent is required to comply with all food safety standards and franchise operational standards as applicable. In addition, Incumbent will receive projects and tasks as assigned by the administrative employees of Retail Dining.

What you'll do in this role:

Operations Management

• Ensure that proper pars are set and food is rotated to keep spoilage to a minimum
• Develop and implement plans to recruit and retain new employees
• Communicate well with employees and promote a team environment
• Establish manning table to ensure excellent customer service
• Schedule student employees
• Hire and terminate student employees
• Perform inventory closure each month
• Responsible for daily spoilage and loss
• Assists in motivating and achieving unit sales goals and key performance indicators as directed
• Receives communication on marketing and promotions and disseminates to applicable crews

Monitor food preparation and food safety

• Ensure that food temperatures are correct at all times and food safety logs are maintained
• Establish sanitation standards and ensure compliance by operations/crews
• Document all infractions
• Ensure food flow is according Hazard Analysis Critical Control Point procedures (HACCP)

Customer service

• Establish Customer Service Standards
• Ensure that high standards and procedures of customer service are set and adhered to consistently
• If assigned a franchise, ensure that the franchise operational standards and procedures are adhered to consistently
• Train supervisory team within each assigned restaurant
• Responsible to ensure entire crew is trained in each assigned restaurant
• Ensure customer orders are fulfilled quickly and accurately

Monitor budgetary figures for all assigned restaurants

• Review financial documents for assigned restaurants
• Monitor sales from POS system, Infor. Create and use sales projections when creating new schedules to maintain within budgetary figures.
• Use Eatec variance reports to track and control food costs and find possible errors in Eatec

What Qualifies you for this role:

​Minimum Education/Experience:

• A firm commitment to the mission of BYU
• 2+ years of food experience including 1 year as a supervisor

Preferred Education/Experience

• Bachelor's Degree with 3+ years of food service experience and 2+ years experience as a supervisor, or an equivalent combination of education and experience.

A physical exam and lift test will be conducted as a part of the hiring process for this position.

Physical Effort

• Moderate – Physical effort represented by frequent handling of medium weight objects (approx. 20-50 lbs.) and materials, or use of medium weight hand tools. May require climbing and working from ladders or in awkward positions.

Environment

• Periodic exposure to unfavorable conditions because of unavoidable need to be in variable temperatures or wet environments, etc.

Hazards

• Frequent existing or potential hazards

Typical Physical Efforts, Environmental Factors, and Hazards

• Physical Effor