Crew Supervisor

BDQ•Nampa, ID

About The Position

The Crew Supervisor assists the General Manager (GM) with restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing. The role leads scheduled shifts, maintains high standards for quality, service, and atmosphere, and helps create a positive environment for both customers and employees. The Crew Supervisor supports the restaurant’s business plan, trains and develops team members, upholds food safety and security practices, and contributes ideas and activities to attract customers and increase sales.

Requirements

Minimum 1–3 years of high-volume restaurant leadership experience.
High school diploma or equivalent.
Proven track record of effectively managing cost of goods sold (COGS) and labor.
Strong knowledge and application of safe food handling practices.
Must be ServSafe® certifiable.
Strong hospitality and customer service skills, including comfort engaging with customers.
Ability to train and coach others on restaurant routines, systems, and effective interactions with customers and coworkers.
Experience coaching and training employees and effectively resolving employee relations issues.
Ability to motivate a team and foster a positive, upbeat store environment.
Highly organized and detail-oriented, with the ability to oversee multiple business areas in a fast-paced environment and work toward business goals.
Proficiency with computers and Point of Sale systems.
Willingness to follow directions and meet DQ standards.
Integrity, honesty, and the ability to earn others’ trust.

Nice To Haves

Previous quick service restaurant experience is strongly preferred.

Responsibilities

Manage the entire restaurant operation during scheduled shifts and strive to meet or exceed customer expectations for quality, service, and atmosphere.
Complete assigned duties accurately, including inventory control, product ordering, and cash control.
Train shift leads and crew members on PRIDE systems and routines, product recipes, food safety, and restaurant safety; ensure routines are followed in daily operations.
Assist the GM in executing the restaurant business plan and responding to factors that affect profit and loss, including cost of goods, inventory, demand, labor, cash security, and workers’ compensation implications.
Help develop and implement strategies to increase average meal checks and customer visit frequency.
Ensure customer service meets company standards, establish expectations for handling concerns, resolve complaints promptly, address service bottlenecks, and build relationships with returning or preferred customers.
Assist the GM with hiring, training, coaching, and developing shift leads and crew members; support orientations, communicate job expectations, monitor performance, and provide feedback.
Model and enforce policies and procedures, and maintain positive working relationships that support employee morale, productivity, and efficiency.
Understand employee scheduling needs and, ideally, prepare hourly schedules for GM review and approval.
Support the GM in prioritizing food safety, including handwashing, product rotation, temperature logging, and safe food handling.
Maintain a safe, secure, and sanitary facility by following and enforcing standards and procedures and complying with health and legal regulations.
Understand how to respond to emergencies, including workers’ compensation accidents and robberies.
Provide management with ideas for attracting customers and increasing sales; assist with assigned local marketing, public and community relations, competitor evaluation, and tracking changing customer demands.
Perform under pressure in a high-volume restaurant, move and respond quickly for extended periods, work across different temperature ranges, stand for long periods, lift up to 50 pounds, and work around nuts and other allergens.
Perform other duties and responsibilities as requested by the GM.