Supervisor

Supervisor Role Description

A Supervisor is a leader in the restaurant dedicated to overseeing the shift and has completed all certification training. The Supervisor must be willing to fulfill all team member responsibilities. The Supervisor represents the Operator and should present themselves accordingly.

Responsibilities

• The Supervisor should take ownership in their shift by ensuring proper preparation of shifts by scheduling, training, role delegation, and coaching.
• Closes 2 nights a week and works a minimum of 40-hours a week.
• Look for ways to encourage performance and positive behavior.
• Ensure our team member experience lines up with our employee promise: what you do matters, growth happens, and we care for you.
• Capable of planning ahead to ensure a successful shift:
• Ensures Team Captains execute operational checklists, cleaning lists, and stock lists
• Check the deferred ordering queue each day before the shift
• Review voicemail messages left on the office phone
• Call and confirm any catering orders for the day, if Catering Coordinator is off work.
• Champion cleanliness throughout the restaurant:
• Ensure floors are clean and dry to prevent slips and falls
• All trash should be run to the dumpster before peak meal times
• The restaurant should remain clean and the parking lot checks are conducted
• Communicate Effectively:
• Supervisors should huddle with the other leaders on shift and talk through the day
• The leaders in each area should huddle and communicate at least two times a day. 1 (set goals/give vision for the day) 2 (ask what went well and how to improve)
• Attend all leadership meetings, contribute to discussions, and follow-up on action items
• Attend mandatory leadership meetings

In-Restaurant Responsibilities

• Cash management: make sure cash/coupon short/overage is within policy
• Know how to perform tasks on InFORM for day open/close
• Know how to recover and retain guests when problems arise
• Perform safe drop/ count register/ deposit cash
• Receive change order with Loomis and store in Safe
• Send deposits out to Loomis and check bottom of safe for deposits
• Compliance:
• Be familiar with the team member handbook policies and hold team accountable to all Chick-fil-A standards (including uniform standards)
• Know and understand laws around break management for minors as well as activity restrictions
• Understand cost controls: food/labor costs and how to control them
• All supervisors should spend 100% of their time working in the shift. Counting drawers and feeding money should take no more than 2 minutes per drawer
• Must be certified through ServSafe

In–Community Responsibilities

• Know the restaurant menu and direct guests to order online or with mobile ordering
• Be able to deliver catering meals: set up, guest interaction, and help build relationships
• Able to borrow CFA products from other restaurants, input into JOLT, and only send out a team captain or above to borrow on behalf of the restaurant

Skills & Qualities

• Proven self-starter with strong leadership skills
• Capable and passionate about building relationships with guests
• Organized, strong planning and project management skills
• Detailed and observant
• Ability to multi-task and delegate responsibility when appropriate
• Resilient - able to handle setbacks
• Results driven, responsible for the quality of the food, speed of service, customer service, and cleanliness of the restaurant.

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.