Position Summary

The Supervisor is a mid-level operations leader responsible for leading daily restaurant operations, driving shift execution, and developing high-performing teams. This role bridges restaurant execution and senior leadership by translating operational strategy into daily results while maintaining the highest standards for food quality, safety, labor efficiency, and guest satisfaction.

Successful Supervisors lead with confidence, create accountability, and build a culture where teamwork, organization, and continuous improvement are part of every shift. They understand that great operations begin before the first order is prepared and that successful shifts are built through preparation, communication, coaching, and execution.

Key Responsibilities

Shift Leadership & Operations

• Lead all aspects of daily restaurant operations during assigned shifts.
• Set the pace, tone, and expectations for the team through visible leadership and strong execution.
• Ensure shifts begin with proper staffing, station readiness, product availability, and operational preparedness.
• Monitor kitchen performance throughout the shift, making adjustments to maintain efficiency and service standards.
• Ensure smooth communication between kitchen staff, leadership, and support teams.
• Resolve operational challenges quickly while maintaining a calm and professional environment.

Team Leadership & Development

• Lead by example through professionalism, accountability, and a strong work ethic.
• Coach, train, and mentor Team Leads and hourly team members.
• Provide real-time feedback to improve individual and team performance.
• Reinforce company policies, operational procedures, and performance expectations.
• Support onboarding and training of new employees.
• Identify and develop future leaders within the restaurant.

Food Quality & Operational Excellence

• Ensure recipes, portioning, presentation, and preparation standards are consistently followed.
• Monitor food quality throughout each shift and immediately address any deviations.
• Maintain exceptional standards for speed, accuracy, cleanliness, and organization.
• Protect the guest experience by ensuring every order meets Orbital Kitchens' quality expectations.
• Support new menu rollouts and operational initiatives.

Labor & Productivity

• Assist with labor deployment to ensure efficient staffing throughout the shift.
• Monitor productivity and adjust team assignments based on business volume.
• Support scheduling initiatives by communicating staffing needs and operational challenges.
• Promote efficient workflows that maximize labor utilization while maintaining quality standards.

Inventory & Cost Control

• Assist with inventory management, product rotation, and waste reduction.
• Monitor ingredient usage and report inventory concerns to management.
• Ensure proper receiving, storage, labeling, and handling procedures are followed.
• Support cost-control initiatives by minimizing waste and maintaining operational discipline.

Safety & Compliance

• Ensure compliance with all company policies, food safety regulations, HACCP guidelines, and health department standards.
• Maintain a clean, safe, and organized kitchen environment.
• Conduct routine operational and food safety checks throughout each shift.
• Address safety concerns immediately and communicate issues to management.
• Ensure all team members consistently follow sanitation and food handling procedures.

Performance & Accountability

• Hold team members accountable for performance, attendance, and operational standards.
• Communicate shift performance, operational concerns, and opportunities for improvement to management.
• Support leadership in achieving restaurant goals and key performance metrics.
• Foster a positive, respectful, and accountable work environment..

Qualifications

Required

• 2–4+ years of leadership experience in a high-volume restaurant, QSR, fast casual, ghost kitchen, or hospitality environment.
• Previous experience leading restaurant shifts and supervising hourly employees.
• Strong knowledge of restaurant operations, food preparation, and kitchen workflows.
• Experience coaching, training, and developing team members.
• Understanding of labor management, food quality, and operational execution.
• Knowledge of food safety, sanitation, and health department regulations.
• Strong communication, organizational, and problem-solving skills.
• Ability to remain calm, decisive, and effective in fast-paced environments.
• Flexible schedule, including nights, weekends, and holidays.

Preferred

• Experience in scratch kitchens, ghost kitchens, or multi-brand restaurant operations.
• Experience with inventory management and labor scheduling.
• Bilingual English and Spanish.
• ServSafe Manager Certification or NYC Food Protection Certificate.
• Experience training and developing future supervisors or managers.

Who We're Looking For

The ideal Supervisor is an experienced restaurant leader who earns the respect of their team through consistency, professionalism, and accountability. They understand that leadership extends beyond managing a shift—it means developing people, creating structure, and driving operational excellence every day.

Leadership Attributes

• Owner's mentality with a strong sense of accountability.
• Calm, confident, and decisive under pressure.
• Passionate about coaching and developing others.
• Highly organized with exceptional attention to detail.
• Strong communicator who builds trust and alignment.
• Positive, adaptable, and solution-oriented.
• Professional, dependable, and consistent.
• Committed to continuous improvement and operational excellence.

Within your first 6–12 months, you will:

• Lead organized, efficient, and productive shifts.
• Build a culture of accountability and teamwork.
• Consistently maintain high standards for food quality and operational execution.
• Develop Team Leads and hourly employees through coaching and mentorship.
• Improve labor productivity while maintaining excellent operational performance.
• Help create a restaurant environment where safety, communication, and continuous improvement are priorities.
• Become a trusted leader who supports both the management team and hourly employees