Position: Market Supervisor/Multi-Unit SupervisorImmediate Supervisor: Director of OperationsStatus: ExemptPosition 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 goalsRecruit, interview, hire, onboard, train, manage, direct, coach, lead, assign, supervise, discipline, and terminate drive-in General Managers/Operating Partners and employeesSupervise and approve drive-in employees' compensation levels pursuant to company guidelinesLead, coach, and develop drive-in management and employeesHandle all escalated guest issues/concernsInvestigate and resolve all employee issues/concernsSupervise, manage, forecast, and adjust the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer serviceLead regular team meetings to ensure focus on operational standards, guest service, and financial goalsCommunicate plans, goals, expectations, opportunities, and achievements to drive-in teamsSupervise and manage all drive-in recordkeepingPrepare and maintain all necessary operational reportsDevelop, implement, supervise, and manage action plans regarding local marketing and business performanceEnsure proper maintenance of drive-in and equipmentSupervise and monitor vendor performancePerform audits of drive-in recordsComply with and enforce all company policies, procedures, and operational standardsEnsure compliance with all applicable federal, state, and local lawsRegular attendanceADDITIONAL 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 standardsAs 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 standardsPerform other job-related duties as assigned or requiredTime/Shift Expectations: Minimum of 50 hours per week; irregular hours; nights; weekends; and holidaysQualifications and Job Requirements:EducationRequired – High school diploma or equivalentPreferred – Advanced studies in business, restaurant management, or related fieldsExperienceRequired – At least three years as a restaurant general manager (QSR preferred)Preferred – Multi-unit supervisor experienceKnowledge/SkillsKnowledge 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 regulationsComputer, math, accounting, and reading skillsEffective verbal and written communication skillsProblem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skillsWork 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