QSR Supervisor

Circle K•Plant City, FL

12d•Onsite

About The Position

The position is responsible for managing the day-to-day operations of a company-operated restaurant, including its people, operations, and financial metrics. It reports directly to the Restaurant District Manager. The role provides guest service, leads and develops team members, maintains restaurant cleanliness and food quality, and ensures compliance with brand, company, health, and safety standards. It also oversees restaurant administrative, cash, sales, and inventory processes and is accountable for operational and financial results. The job description notes that duties and qualifications may change and that the employee may be asked to perform other duties. Circle K is an Equal Opportunity Employer and states that it complies with the ADA and applicable state and local disability laws, providing reasonable accommodations where required unless they would pose an undue hardship.

Requirements

At least 2 years of restaurant management experience.
Proficiency in Microsoft Office Suite.
Valid state driver’s license.
Open availability.
Excellent communication skills.
Ability to motivate, coach, and lead team members.
Integrity and ability to keep commitments.
Positive attitude.
Conflict management skills.
Sense of urgency.
Leads by example.
Focus on achieving results while having fun.
Ability to work well with others or independently.
Ability to frequently bend, twist at the waist, kneel, squat, stand, and walk; occasionally climb and descend ladders.
Ability to tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Ability to reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Ability to push, pull, lift, and carry up to 10 pounds frequently and up to 50 pounds or more occasionally, including lifting from ground to overhead.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

Provide excellent guest service in a fast and friendly manner; coach and correct team members as needed.
Recruit, interview, select, hire, and onboard employees for all positions.
Maintain a clean restaurant through cleaning and housekeeping; delegate job and shift duties and follow up on completion.
Establish build-to levels and maintain the production management system.
Direct the team to prepare and serve food according to brand, company, and health department regulations.
Supervise and coach team members on food preparation and production management guidelines.
Ensure team members receive ongoing training on brand and company standards.
Share relevant information and maintain the communication board.
Implement brand campaigns and conduct training on new products.
Ensure product quality, food safety, and operational standards.
Monitor the accuracy of cash, sales, and inventory control records.
Communicate as required with the Restaurant District Manager.
Complete daily, weekly, and period paperwork, inventory and cash counts, truck orders, schedules, and other required administrative duties.
Maintain a safe environment for team members and guests by following laws and safety codes, and report facility issues to maintenance.
Complete incident reports in accordance with the 5-minute rule policy.
Take ownership of financial and operational metrics to support a profitable restaurant.
Conduct team member check-ins and provide positive feedback badges in Workday; use recognition to reinforce positive behavior and performance.
Apply progressive discipline to address performance deficiencies or failure to follow company policies or regulatory requirements.
Train a Restaurant Assistant Manager to operate the restaurant successfully in the Restaurant Manager’s absence.
Demonstrate company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.