Shift supervisor, Management

Statement of Purpose

Supervises operational activities as directed by the 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.”

• Supervise open and close activities during non‑service hours.
• Provide “work direction” to crew members.
• Address performance problems of crew members that require immediate attention and refer them to the unit manager for progressive discipline if appropriate.
• Monitor product quality and take corrective action where necessary.
• Follow store cleaning plan.
• Monitor positional and service line organization.
• Monitor service times and determine efficiency.
• Exhibit a positive customer service attitude at all times.
• Follow flowcharts, prep projections and “build‑to” charts.
• Monitor labor usage against sales readings and recommend corrective action to the General Manager where necessary.
• Follow store plans as set by the unit manager.
• Control food cost by minimizing waste.
• Assist in training and cross‑training of positional skills as directed by the unit manager.
• Follow all procedures in the Operational Procedures Manual.
• Ensure time‑card accuracy and wage/hour compliance during the non‑service shift for which the employee is responsible.
• Adhere to cash control and banking policies and know register procedures.
• Maintain safe working conditions by following all safety and security policies and procedures and notify the unit manager of any accident or injury.
• Ensure dress policy is followed at all times.
• Follow all maintenance procedures and Preventative Maintenance Schedule duties.
• Use consistent and appropriate practices in carrying out supervision and “work direction” accountabilities.
• Refer to the unit manager any performance and/or discipline problems, providing sufficient information for corrective action.

• 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.
• Minimum age of 18 years.