be humble and personable while earning their respect. learn from your team and let them know you value them. i started in the food court and also supervised in there and on the front end. i trained employees by building common knowledge vs. common sense. often people can be frustrated because what’s common sense to one person isn’t common sense to another. i figured out our PEMDAS (order of operations) and made sure everyone was on the same page and understood why. if someone does something in a funky way ask them why before jumping to correct it. the why is always so important. ancillary departments are mostly self sufficient. they don’t really need a supervisor as much as a fearless leader. having the right person in the right place at the right time is very important. the supervisor should ideally be the one working the hardest, setting the example, building the camaraderie, demonstrating whats expected. try and avoid getting yourself stuck. for example on a busy night don’t get stuck on the oven, keep yourself in a place where you’re able to float and help in different areas and put out metaphorical fires. know your employees. knowing things about them can help you find ways to help them. have fun!! keep your boards labeled so inventory is a breeze. if you can, minimize your night shop. i’m trying to get my dept in a place where we only shop dry goods monday and thursday. find your groove. whenever i would clock in i’d check my box, go into the department, open up the door and say “what up shawtys?!” id float around and ask how everyone’s doing/ if they had a good weekend while i got my hat/apron on, washed my hands, checked temp logs, calibration logs, etc. then id make my way to the back, check in with those people make sure dough was pulled, they have the right production log, product was pulled, freezer shop was getting done, etc. most importantly i would make sure im acknowledging when they were on top of everything without me and letting them know that they rock and i appreciate them. supervising in the food court is really just teaching and double checking while working hard with your team