About this role
Statement of Purpose:
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.”
ACCOUNTABILITIES:
Supervision
1. Supervises open and close activities during non-service hours.
2. Provides "work direction" to crew members.
3. Addresses performance problems of crew members that require immediate attention; refers problem to the unit manager for progressive discipline if appropriate.
Q.S.C. Standards
1. Monitors product quality and takes corrective action where necessary.
2. Follows store cleaning plan.
3. Monitors positional and service line organization.
4. Monitors service times and determines efficiency.
5. Exhibits positive customer service attitude at all times.
Controls
1. Follows flowcharts, prep projections and "build-to" charts.
2. Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary.
3. Follows store plans as set by the unit manager.
4. Controls food cost by minimizing waste.
Training and Performance Management
1. Assists in training and cross-training of positional skills, as directed by the unit manager.
Policies and Procedures
1. Follows all procedures in the Operational Procedures Manual.
2. Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible.
3. Adheres to cash control and banking policies, knows register procedures.
4. Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury.
5. Ensures dress policy is followed at all times.
6. Follows all maintenance procedures and Preventative Maintenance Schedule duties.
Employee Relations
1. Uses consistent and appropriate practices in carrying out supervision and "work direction" accountabilities.
2. 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
1. Thorough knowledge of Wendy's Operational Procedures and Standards.
Education
1. High School graduate or equivalent educational certificate.
Experience
1. At least 1 year of experience in the restaurant industry.
Age Requirement
1. Must be at least 18 years of age.
Other facts
About The Wendy's Company
Wendy's was founded in 1969 by Dave Thomas in Columbus, Ohio. Dave built his business on the premise, “Quality Is Our Recipe®”, which remains the guidepost of the Wendy's system. Wendy's is best known for its made-to-order square hamburgers, using fresh, never frozen beef*, freshly-prepared salads, and other signature items like chili, baked potatoes and the Frosty® dessert. The Wendy's Company (Nasdaq: WEN) is committed to doing the right thing and making a positive difference in the lives of others. This is most visible through the Company's support of the Dave Thomas Foundation for Adoption® and its signature Wendy's Wonderful Kids® program, which seeks to find a loving, forever home for every child in the North American foster care system. Today, Wendy's and its franchisees employ hundreds of thousands of people across more than 7,000 restaurants worldwide with a vision of becoming the world's most thriving and beloved restaurant brand. For details on franchising, connect with us at www.wendys.com/franchising.Visit www.wendys.com and www.squaredealblog.com for more information and connect with us on X and Instagram using @wendys, and on Facebook at www.facebook.com/wendys.
*Fresh beef available in the contiguous U.S., Alaska, and Canada.
What you'll do
- The Shift Supervisor supervises operational activities during non-service hours and assists management during service hours. Responsibilities include providing work direction to crew members, monitoring product quality, and ensuring compliance with operational procedures.
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