Job Description

The Frankie’s Supervisor is responsible for supporting the daily operations of the restaurant while providing leadership and direction to team members. This position helps ensure that guests receive friendly, efficient service and consistently high-quality food in a clean, safe, and welcoming environment. The Supervisor leads by example, assists employees throughout each shift, and works closely with management to maintain operational standards.

Essential Duties and Responsibilities

• Supervise and support team members during assigned shifts.
• Provide a positive guest experience by ensuring prompt, friendly, and professional service.
• Monitor food preparation, presentation, quality, and portion standards.
• Assign daily tasks and ensure team members complete their responsibilities efficiently.
• Assist with employee training, coaching, and ongoing development.
• Address guest questions or concerns and resolve issues professionally.
• Complete opening and closing procedures as assigned.
• Handle cash, process transactions, balance registers, and follow established cash-control procedures.
• Monitor inventory levels and communicate supply or product needs to management.
• Ensure the restaurant, kitchen, service areas, and equipment remain clean and properly maintained.
• Enforce all food safety, sanitation, alcohol service, and workplace safety requirements.
• Help maintain appropriate staffing coverage and coordinate employee breaks during shifts.
• Communicate operational concerns, employee matters, and guest feedback to management.
• Support a respectful, dependable, and team-oriented work environment.
• Perform other duties as assigned.

Qualifications

• Previous restaurant, hospitality, or customer service experience is preferred.
• Previous supervisory or leadership experience is strongly preferred.
• Strong communication, organization, and problem-solving skills.
• Ability to lead a team and remain calm in a fast-paced environment.
• Dependable, professional, and committed to excellent guest service.
• Basic cash-handling and point-of-sale system experience preferred.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Must obtain and maintain all required food safety and responsible alcohol-service certifications, as applicable.

Physical Requirements

This position requires the ability to stand and walk for extended periods, bend, reach, and lift or carry items commonly used in restaurant operations. The Supervisor must be able to work safely in a fast-paced environment that may include exposure to heat, noise, and food-preparation equipment