Assistant Area Supervisor - Quick Service Restaurant

Job Summary:

The Assistant Area Restaurant Supervisor is responsible for overseeing the operations, management, and performance of multiple restaurant locations within a designated area. This role ensures that each location operates efficiently, maintains high food quality, service, and cleanliness standards, and achieves financial targets. The Assistant Area Restaurant Supervisor also plays a crucial role in staff development, customer satisfaction, and business growth.

• Key Responsibilities:

• Operational Management:

Oversee the day-to-day operations of multiple restaurant locations.

• Ensure each restaurant complies with company standards, policies, and procedures.

Monitor and analyze performance metrics (e.g., sales, labor, food costs, customer satisfaction).

• Implement strategies to improve operational efficiency and profitability.

• Staff Management and Development:

Recruit, train, and develop restaurant managers and staff.

• Conduct regular performance evaluations and provide constructive feedback.

Foster a positive work environment that encourages teamwork and professional growth.

• Address employee relations issues and resolve conflicts.

• Customer Service:

Ensure exceptional customer service is consistently delivered across all locations.

• Address and resolve customer complaints and feedback promptly.

Implement customer service initiatives to enhance guest experiences.

• Financial Management:

Develop and manage budgets for each restaurant location.

• Monitor financial performance and implement corrective actions to achieve financial targets.

Control costs, including labor, food, and operational expenses.

• Conduct financial analysis and reporting for senior management.

• Marketing and Sales:

Implement local marketing initiatives to drive sales and attract customers.

• Monitor and analyze sales trends and adjust strategies accordingly.

Collaborate with marketing teams to execute promotional campaigns and events.

• Quality Control and Compliance:

Ensure all locations maintain high standards of food quality, safety, and cleanliness.

• Conduct regular inspections and audits to ensure compliance with health and safety regulations.

Implement corrective actions for any non-compliance issues.

• Strategic Planning:

Develop and execute business strategies to achieve company goals and objectives.

• Identify opportunities for growth and expansion within the area.

Stay informed about industry trends and competitive landscape.

• Qualifications:

• Education and Experience:

Bachelors degree in Business Administration, Hospitality Management, or related field preferred.

• Minimum of 5 years of experience in restaurant management, with at least 2 years in a multi-unit management role.

• Skills and Competencies:

Strong leadership and team management skills.

• Excellent communication and interpersonal abilities.

Proficient in financial management and analysis.

• Strong problem-solving and decision-making skills.

Ability to multitask and prioritize effectively in a fast-paced environment.

• Knowledge of health and safety regulations and compliance standards.

• Work Environment:

* Requires frequent travel between restaurant locations.

• Ability to work flexible hours, including evenings, weekends, and holidays.

Job Type: Full-time