Shift supervisor, Management

Fairhope, AL

Supervises operational activities as directed by the General Manager or other managers during non-service hours and assists exempt management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times of manager absence such as during bank runs, emergencies, etc. The nature of supervision is “work direction.”

• Supervises open and close activities during non-service hours.
• Provides “work direction” to crew members.
• Addresses performance problems of crew members that require immediate attention and refers issues to the unit manager for progressive discipline if appropriate.
• Monitors product quality and takes corrective action where necessary.
• Follows store cleaning plan.
• Monitors positional and service line organization.
• Monitors service times and determines efficiency.
• Exhibits a positive customer service attitude at all times.
• Follows flowcharts, prep projections and "build-to" charts.
• Monitors labor usage against sales readings and recommends corrective action to the General Manager where necessary.
• Follows store plans as set by the unit manager.
• Controls food cost by minimizing waste.
• Assists in training and cross-training of positional skills, as directed by the unit manager.
• Follows all procedures in the Operational Procedures Manual.
• Ensures time card accuracy and wage/hour compliance during the non-service shift for which she/he is responsible.
• Adheres to cash control and banking policies and knows register procedures.
• Maintains safe working conditions by following all safety and security policies and procedures; notifies the unit manager of any accident or injury.
• Ensures dress policy is followed at all times.
• Follows all maintenance procedures and Preventive Maintenance Schedule duties.
• Uses consistent and appropriate practices in carrying out supervision and “work direction” accountabilities.
• Alters the unit manager to any performance and/or discipline problems, providing sufficient information for corrective action as required.

• Thorough knowledge of Wendy's Operational Procedures and Standards.
• High‑school graduate or equivalent educational certificate.
• At least one year of experience in the restaurant industry.
• Must be at least 18 years of age.