Operations Supervisor

Operations Supervisor

The Operations Supervisor will execute the organization, set-up, and management of the team towards the accomplishment of the business vision and restaurant goals for the shift. They will aid the Managers & Directors in the continued development and productivity of all team members and specialists in the organization.

Basic Responsibilities:

Shift Preparation: Execute the mentality that “Prior Preparation Prevents Poor Performance:” Be ready for shift before arrival

Catering: Manage and execute pick up catering orders

Opening and Closing: Complete in a safe and timely manner; ensure lights are on and alarms are off

Board Setup: Ensure the team members are organized on the set-up board and in place to execute tasks on time

Shift Huddles: Gather with each team member or group to ensure goals for shift are enthusiastically communicated

Operational Excellence: Deliver a remarkable dining experience for all guests through food, cleanliness, speed, and attentive and courteous behaviors

Sedgwick: Handle insurance/liability claims of all areas during scheduled shift and communicate the incident to the appropriate people

Behavior and Culture: Ensure all who service the Hospitality and Quality Departments are behaving professionally and contributing to a positive work environment

Cash Management: Ensure all systems are followed, finances are accurate and drawers are counted and “clean” for next shift; handle all back office cash and coupon management and end of day business management tasks

Technical Support: Contact I.T. help desk for any computer related issues

Documentation: Properly document any employee issues or disciplinary conversations

Store Communication: Proactively communicate via team text any pressing notes regarding team members, guests, or equipment/facilities; follow up on issues post-shift to ensure proper closure

Equipment: Ensure head-sets, iPads, and credit card readers are charged, equipment is in its proper place, and office is clean and organized before leaving

Cleanliness/Organization: Ensure the store is always “backstage ready”; leave it better than you found it; FIFO

Systems/Standards: Ensure all Chick-fil-A standards and store systems are being followed and executed

Development: Teach, coach, and develop Team Members into valuable restaurant leaders

Time Punches: Correct time punches daily to ensure they are accurate

Success Factors & Behavioral Characteristics

We will know the Supervisor is successful when we see:

80% minimum score on Attentive and Courteous CEM metric – measured weekly

80% minimum score in Overall Cleanliness CEM metric – measured weekly

80% minimum score in Speed of Service CEM metric – measured weekly

98% minimum score in Order Accuracy CEM metric – measured weekly

80% minimum score in Taste of Food CEM metric – measured weekly

75% minimum score in Overall Satisfaction CEM metric – measured weekly

Labor cost efficiency – Top 50%

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.