Wingstop Restaurant Supervisor I Dripping Springs $18-$18.50

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    "requisitionDescription": "<div><div><div><div><div><div><div><div><div><p><br></p><p id=\"isPasted\"><strong><em>The role of the Restaurant Supervisor I is to support the General Manager and Restaurant Supervisor II in all day-to-day operations of the restaurant and to direct operations when the General Manager and Restaurant Supervisor !! are not present in the store. The Restaurant Supervisor I must maximize the culture of the restaurant and the overall guest experience while running their shift. The Restaurant Supervisor I will be required to enforce all company and government policies and communicate any policy changes to their employees on their shift. &nbsp;</em></strong></p><p>&nbsp;</p><p><strong>General Purpose</strong></p><p>To satisfy each and every guest that comes to our restaurant by delivering superior service in a clean restaurant with the highest quality food possible.&nbsp;</p><p>&nbsp;&nbsp;</p><p><strong>Main Job Tasks and Responsibilities</strong></p><p>&bull;Responsible for working towards accomplishing team and company goals, including being willing to assist in all positions when needed.</p><p>&bull;Ensure excellent customer service and operational goals are consistently above standard via the &ldquo;Ops Scorecard&rdquo; (SMG, QSC, and WingYou).&nbsp;</p><p>&bull;Maintain Ops Scorecard goals: Dissatisfaction &ndash; 5%, Accuracy &ndash; 4%, WingYOU &ndash; 95%, QSC - 5 Star.</p><p>&bull;Ensure all SMG customer cases are addressed within 24 hours, specifically those that are submitted on your shift.</p><p>&bull;Must maintain&nbsp;a &ldquo;guest-first&rdquo; culture in the restaurant.</p><p>&bull;Work varying shifts from week to week.</p><p>&bull;Be aware of hours worked. Do not use overtime unless approved by Area Coach.&nbsp;</p><p>&bull;Ensure all Team Members are compliant with company standards while driving positive team member engagement and retention (Including handbook, code of conduct, uniform standards, etc.).</p><p>&bull;Achieve and maintain operational excellence while ensuring all company procedures are being followed.</p><p>&bull;Ensure all Team Members are trained fully in their positions, including providing training to new Team Members.</p><p>&bull;Follow all cash management and cash handling policies during their shift, including ensuring the team follows policies and procedures.</p><p>Monitor all paid outs, voids and refunds on your shift</p><p id=\"isPasted\">&bull;Drive operational excellence by driving sales and controlling labor and food costs during shifts.</p><p>&bull;Ensure employee meals are appropriately utilized and monitored each shift.</p><p>&bull;Assist in keeping your restaurant fully staffed and minimize turnover by embodying our core values.</p><p>&bull;Delegate appropriate work duties to Team Members by conducting pre-shift huddles.</p><p>&bull;Complete Zenput tasks/forms fully and at the appropriate times.</p><p>&bull;Ensure the restaurant is always safe for both guests and employees, including food safety, personal safety, and cleanliness.</p><p>&bull;Complete Time and Temperature log as needed and verifying all dates in the restaurant.</p><p>&bull;Ensure that weekly and monthly cleaning in the restaurant is completed.</p><p>&bull;Maintain all work orders for repairs and equipment for the restaurant via Upkeep and communicate to General Manager.</p><p>&bull;Including managing all needs related to pest control.</p><p>&bull;Must always remain professional when on company property and when communicating with guests, team members, leadership, and office personnel.</p><p>&bull;Be a problem solver.&nbsp;</p><p>&bull;Must expedite when working without another Supervisor. A Supervisor or the GM must always be in Pilot position.&nbsp;</p><p>&bull;Must be able to lift up to 50-pound boxes.</p><p>&bull;Works a maximum of 40 hours per week, unless approved by Area Coach.</p><p>*All Restaurant Supervisors are hired for a specific market; restaurant location is subject to change based on business needs&nbsp;</p><p>*All these items are subject to change as business calls for it or as changes happen in the company. &nbsp;&nbsp;</p><p><br></p></div></div></div></div></div></div></div></div></div>\n",
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