Shift supervisor, Management

Moss Point, MS

STATEMENT OF

PURPOSE:

Supervises operational activities as directed by General Manager or other Manager(s) 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; refers problem 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. Controls
  • Follows flowcharts, prep projections and “build-to” charts.
  • Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary.
  • Follows store plans as set by the unit manager.
  • Controls food cost by minimizing waste.
  Training and Performance Management
  • Assists in training and cross-training of positional skills, as directed by the unit manager.
  Policies and Procedures
  • Follows all procedures in the Operational Procedures Manual.
  • Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible.
  • Adheres to cash control and banking policies, knows register procedures.
  • Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury.
  • Ensures dress policy is followed at all times.
  • Follows all maintenance procedures and Preventative Maintenance Schedule duties.
  Employee Relations
  • 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 the unit manager to take corrective action as required.
  EMPLOYMENT STANDARDS:
  Knowledge
  • Thorough knowledge of Wendy’s Operational Procedures and Standards.
  Education
  • High School graduate or equivalent educational certificate.
  Experience
  • At least 1 year of experience in the restaurant industry.
  Age Requirement
  • Must be at least 18 years of age.