Crew Supervisor

BDQ•Garden City, ID

10d

About The Position

The Crew Supervisor assists the General Manager (GM) in running the restaurant and carrying out restaurant operations, which may include financial performance, product production, inventory, personnel, sales, and marketing. The role leads scheduled shifts, maintains high standards, and helps create a positive environment for the team and a strong experience for customers, referred to as Fans. The supervisor supports restaurant operations, staff training and development, business planning, customer service, food safety, health and safety, and local store marketing. They help the GM build a productive team, follow company systems and routines, address customer concerns, and support sales and profitability goals.

Requirements

1–3 years of high-volume restaurant leadership experience.
High school diploma or equivalent.
Proven ability to manage COGS and labor effectively.
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.
Management skills, including coaching and training employees and resolving employee relations issues.
Ability to motivate a team and foster a positive, upbeat store environment.
Strong organization and attention to detail, 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.
Flexibility, adaptability, willingness to follow directions, and commitment to DQ standards.
Integrity, honesty, and ability to earn others' trust.
Ability to work under pressure in a high-volume restaurant and move and respond quickly for long periods.
Ability to work in different temperature ranges, stand for long periods, lift up to 50 pounds, and work around nuts and other allergens.

Nice To Haves

Previous quick-service restaurant experience is strongly preferred.

Responsibilities

Manage the entire restaurant operation during scheduled shifts.
Meet or exceed company expectations for quality, service, and atmosphere while providing value to customers.
Complete designated duties such as inventory control, product ordering, and cash control accurately.
Ensure shift leads and crew members are trained in PRIDE systems and routines, product recipes, food safety, and restaurant safety practices.
Incorporate PRIDE systems and routines into daily restaurant operations and set scheduled shifts up for success.
Assist the GM in executing the restaurant business plan and take advice and coaching from the owner, GM, ADQ Business Consultants, field staff, or territory operator.
Respond to issues affecting profit and loss, including analyzing cost of goods sold (COGS), taking corrective action, maintaining inventory, anticipating demand changes, adjusting labor, following cash security procedures, and understanding workers' compensation implications.
Assist the GM with strategies to increase average meal checks and customer visit frequency.
Ensure customer service meets or exceeds company standards across all areas.
Establish standards for handling customer concerns and ensure complaints are addressed promptly and appropriately.
Manage speed of service, resolve workflow bottlenecks, and build relationships with returning or preferred customers.
Assist the GM with hiring, training, coaching, and developing shift leads and crew members.
Support new-hire training and orientation, communicate job expectations, monitor performance, and provide ongoing feedback.
Model and enforce company policies and procedures.
Understand how to prepare hourly employee schedules to meet staffing requirements and seasonal demands; ideally prepare schedules for GM review and approval.
Maintain positive working relationships with restaurant staff to promote cooperation, morale, productivity, and efficiency.
Assist the GM in making food safety the top training priority.
Ensure hand washing, product rotation, and temperature logging are visible and consistently practiced.
Model and enforce safe food-handling practices.
Maintain a safe, secure, and healthy facility by establishing and enforcing sanitation procedures, complying with health and legal regulations, and maintaining security systems or routines.
Understand how to respond to emergencies such as workers' compensation accidents or robberies.
Suggest marketing ideas to attract new customers and increase restaurant sales.
Assist the GM with assigned local store marketing activities, public and community relations, competitor marketing evaluations, and tracking changing consumer demands.
Perform other duties and responsibilities as requested by the GM.