Restaurant Area Supervisor

JOB DESCRIPTION

POSITION: Area Supervisor: Restaurant Industry
REPORTS TO: VP/Director of Operations

JOB SUMMARY

The Area Supervisor is responsible for driving sales growth and profitability across assigned restaurants by hiring, training, and supervising Restaurant Managers and Co-Managers. This role ensures all locations operate according to company standards, procedures, and objectives.

PERFORMANCE RESULTS

• Achieves staffing and training goals by hiring qualified managers and ensuring teams are trained to our client standards.

• Supervises restaurant management through communication, delegation, and follow-up; conducts meetings and store visits to ensure consistent operations.

• Provides leadership, coaching, and problem-solving support to Restaurant Managers.

• Conducts store and certification reviews, including unannounced visits, assessing service, cleanliness, and operations; implements improvement plans.

• Completes performance evaluations and develops managers’ skills and capabilities.

• Conducts safety and cash management audits to maintain a secure work environment.

• Evaluates Management Trainees through open/close assessments.

• Ensures compliance with all company policies and applicable laws.

• Processes required operational paperwork and reporting.

• Monitors financial performance and reviews P&L results with managers to set improvement goals.

• Supports local store marketing efforts and tracks effectiveness.

• Assists with operational activities such as remodels, maintenance, and new openings.

NATURE & SCOPE

This role oversees 5+ restaurant locations and is accountable for overall operations. Reliable transportation is required, along with responsiveness to urgent issues. The Area Supervisor must demonstrate leadership, comply with all state and federal laws (including OSHA and EEOC), and enforce all our client policies.

Work schedules average 45 hours per week with flexible availability, including evenings and weekends. The role requires a hands-on management style and may involve physical activity such as lifting and prolonged standing.

TASK REQUIREMENTS

• Lift and move up to 55 pounds; reach high/low storage areas.

• Safely operate kitchen and store equipment (food prep tools, POS systems, etc.).

• Perform basic food prep, cleaning, and inventory tasks.

• Communicate effectively with customers and team members.

• Follow instructions, procedures, and product specifications.

• Complete customer orders and daily operations tasks.

• Apply basic math skills for sales, scheduling, inventory, and cash handling.

• Drive legally and travel between locations.

• Supervise multiple employees and meet operational goals.

• Solve problems and make timely decisions.

QUALIFICATIONS

• Minimum age 21.

• Degree or 4–7 years of management experience in a related field.

• Prior experience as a Restaurant and Training Manager preferred.

• Strong leadership, communication, and team-building skills.

• Proven decision-making and problem-solving ability.

• Ability to analyze financial data and create action plans.

• Flexible schedule including evenings and weekends.

• Valid driver’s license, reliable vehicle, and insurance.

• Meets background verification requirements.

• Authorized to work in the U.S.

NOTE

Our client reserves the right to modify or discontinue duties at any time.