Market Supervisor/ Multi-Unit Supervisor

Position: Market Supervisor/Multi-Unit Supervisor Immediate Supervisor: Director of Operations Status: Exempt Position Summary: This position is responsible for leading, supervising, and managing multiple assigned drive-ins in a designated area. Essential Job Duties: Supervise, lead, train, and coach drive-in teams regarding guest service, operations, and financial goals Recruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General Managers/Operating Partners and employees Supervise and approve drive-in employees' compensation levels pursuant to company guidelines Lead, coach, and develop drive-in management and employees Handle all escalated guest issues/concerns Investigate and resolve all employee issues/concerns Supervise, manage, forecast, and adjust the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service Lead regular team meetings to ensure focus on operational standards, guest service, and financial goals Communicate plans, goals, expectations, opportunities, and achievements to drive-in teams Supervise and manage all drive-in recordkeeping Prepare and maintain all necessary operational reports Develop, implement, supervise, and manage action plans regarding local marketing and business performance Ensure proper maintenance of drive-in and equipment Supervise and monitor vendor performance Perform audits of drive-in records Comply with and enforce all company policies, procedures, and operational standards Ensure compliance with all applicable federal, state, and local laws Regular attendance ADDITIONAL DUTIES: As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) to meet operational standards As needed, perform and manage regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards Perform other job-related duties as assigned or required Time/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidays Qualifications and Job Requirements: Education Required – High school diploma or equivalent Preferred – Advanced studies in business, restaurant management, or related fields Experience Required – At least three years as a restaurant general manager (QSR preferred) Preferred – Multi-unit supervisor experience Knowledge/Skills Knowledge of federal, state, and local labor and employment laws (e.g., wage and hour laws; EEO laws, etc.) Knowledge of federal, state, and local health and safety laws and regulations Computer, math, accounting, and reading skills Effective verbal and written communication skills Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions