**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