Store Supervisor

ROLE SUMMARY

The Store Supervisor is fully accountable for the daily performance, profitability, and execution standards of one store.

This role is not administrative—it is operational leadership on the ground, ensuring that sales targets are achieved, food quality is consistent, and the team performs at a high standard every day.

The Store Supervisor is expected to run the store as if it is their own business unit.

CORE ACCOUNTABILITIES

1. Sales & Profitability Ownership

• Achieve daily, weekly, and monthly sales targets
• Monitor store performance and immediately act on shortfalls
• Drive upselling, speed of service, and conversion improvement
• Protect profitability through control of wastage and labor efficiency
• Understand and manage basic P&L drivers (sales, cost, labor, wastage)

2. Daily Store Operations

• Ensure smooth store opening, mid-shift, and closing execution
• Enforce strict compliance with SOPs, service flow, and operational standards
• Maintain full readiness of store at all times (equipment, stock, staff)
• Conduct daily walkthroughs and real-time corrections

3. Food Quality & Execution Control

• Ensure every product served meets brand quality standards
• No compromise on taste, portion, or presentation
• Coordinate closely with kitchen team for consistency
• Immediately address any deviation in food quality

4. People Leadership & Discipline

• Lead, supervise, and develop Store Supervisors and frontline staff
• Ensure proper staffing levels and shift discipline
• Conduct coaching, feedback, and performance correction regularly
• Enforce accountability and workplace discipline without exception
• Build a culture of urgency, respect, and execution

5. Customer Experience Ownership

• Ensure fast, accurate, and consistent service delivery
• Handle escalated customer complaints immediately (same day resolution)
• Identify recurring service issues and eliminate root causes
• Drive customer satisfaction through execution discipline

6. Inventory, Cost & Control

• Monitor daily inventory usage and wastage
• Ensure proper stock handling and FIFO compliance
• Prevent losses due to overproduction, spoilage, or misuse
• Assist in basic ordering and stock forecasting

7. Reporting & Communication

• Submit accurate daily/weekly performance reports
• Highlight operational issues with clear action plans
• Maintain transparency with Branch Manager/Operations Manager
• Ensure issues are escalated early, not after failure occurs

KEY PERFORMANCE STANDARDS

• Store consistently meets or exceeds sales targets
• Food quality remains stable with zero recurring issues
• Low wastage and controlled labor cost
• Strong staff discipline and low turnover due to leadership stability
• Fast resolution of operational issues
• Clean, audit-ready store at all times

QUALIFICATIONS & REQUIREMENTS

• At least 3–5 years experience in F&B or retail operations
• Minimum 1–2 years supervisory or store management experience
• Strong understanding of kitchen + front-of-house operations
• Basic to intermediate knowledge of P&L management (sales, cost, labor, wastage)
• Proven ability to lead teams and enforce discipline
• Strong communication skills (English & Tagalog)
• Highly organized, structured thinker, execution-focused
• Willing to work on-site, weekends, holidays, and peak hours

PREFERRED

• Experience in multi-store or high-volume restaurant operations
• Background in structured, branded food service systems
• Strong exposure to operational turnaround or underperforming store recovery
• Hands-on leadership style (not office-based management)
• Strong bias for execution and standards compliance

SPECIAL REQUIREMENTS (NON-NEGOTIABLE)

• Must be present in-store 80–90% of the time
• Must work during peak hours, weekends, and holidays
• Must respond to major store issues immediately (same-day action)
• Must enforce discipline and standards without hesitation
• Must treat the store as a performance unit, not a workplace only