The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S;) Program. Implement assigned Crew Management activity. Implement assigned cost management activity.

Manage operations of assigned Packaged Program (if any) Ensures achievement of shift sales target: Implement sales program during shift. Implement feedback and suggestion system (from sales building to evaluation) during shift. Implement customer surveys and continuously interact with customers during shifts.

Update information on competition products, services, and activities that will affect restaurant sales performance. Implement proper restaurant merchandising. Implement community relations activities ~ Manages operations of assigned Packaged Program (if applicable).

Effective implementation of Restaurant Operations Support activities in the areas of: ~ Food, Service, and Cleanliness (FSC) # Product Quality Program # Service Quality Program # Sanitation & Pest Control program # Production Control Guideb. Lead/manage service crew to achieve the highest product quality and supplies availability levels and ensure that product is always available during the assigned shift. # Attend to customer feedback and complaints during shift. Ensure the highest level of customer service during shift. # Implement speed of service programs (turnaround time; Manage shift and implement floor control standards consistently.

Implement cost management activities, standards, and procedures during shifts. Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project. Manage the optimum level of inventory during shifts as well as minimized usage levels.

Implement crew schedule and monitoring manhours usage and sales per man-hour levels.



Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels. Keep track of repairs, maintenance, and utility costs during shifts.Implement management measures, documentation, and guidelines.

People

Management & Development Organize, lead/manage restaurant team during shift. Develop and implement the game plan, tasks, activities, and schedules during shifts. Build and monitor competency level of the crew through Crew Training System implementation.

Train/Certify crew, crew trainers, and crew trainees Assist in Crew Assessments, performance appraisal documentation, and submission. Conduct crew meetings. Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.

Manage effective management-crew communication, feedback, coaching, and discipline during shift. Manage supplies (food & paper) requisition, issuance, and inventory. Implement standard procedures and control systems to ensure restaurant safety and security program.

Check, monitor, and give feedback on compliance to required restaurant permits and licenses. Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist. Manage office organization and orderliness during shift.

Manage and implement crisis prevention programs and processes. Perform other assignments from time to time as directed by management.



# Prepare periodic status reports related to restaurant operations and/or technical services/support toRestaurant Managerand other reports that may be required by management. # Perform administrative duties as necessary i.e. making copies, filing, etc. # Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM). # Prepare management reports, restaurant reports/requirements as required.

Education At least a High School graduate.

Experience At least (6) months experience as a Team/Crew Leader/Trainer in a quick-service restaurant, any food service or retail operations, and/or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

Bona Fide Occupational

Qualifications (BFQs) Basic Operations Training Program Required Training, License &

Certification Food Safety Certification (ServSafe) Technical Competencies # Shift Management # FSC Management # Customer Feedback Management # Profitability Management and Financial Analysis (FC/PC/Labor Cost) # Sales Information Management # Local Store Marketing ~ A dvancing Personal Excellence # Customer Focus # Perform administrative duties as necessary i.e. making copies, filing, etc. Prepare restaurant reports/requirements.

Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle, and PosNet. Stand/walk for the majority of their scheduled work shift. Bend and/or squat down for the majority of their scheduled shift.

Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs. Need to speak and hear well enough to receive instructions and communicate with employees and customers. Be required to work irregular hours, varying work shift schedules.

Kitchen equipment Cleaning chemicals Reasonable accommodation for people with disabilities may be requested by calling the hiring location.

📌 Full Time Restaurant Manager (Toronto)
🏢 Jollibee Scarborough (ON)
📍 Toronto