Evening Operations Supervisor

carlislellc; Iowa (LA); On-site; USD 28,000 - 40,000; Full time

Job summary

Wendy's Marshall, TX is seeking a supervisor to oversee non-service hour activities and assist management. The role involves directing crew, addressing immediate performance issues, and ensuring adherence to policy and safety standards.

The position requires at least 1 year in the restaurant industry, a high school diploma or equivalent, and being 18 years or older. Responsibilities include training, supervision, and maintaining quality and efficiency across shifts.

Qualifications

• Thorough knowledge of Wendy's Operational Procedures and Standards.
• High School graduate or equivalent educational certificate.
• At least 1 year of experience in the restaurant industry.
• Must be at least 18 years of age.

Responsibilities

• 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.
• 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.
• 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.

Job description

Wendy's Marshall, TX is seeking a supervisor to oversee non-service hour activities and assist management. The role involves directing crew, addressing immediate performance issues, and ensuring adherence to policy and safety standards.

The position requires at least 1 year in the restaurant industry, a high school diploma or equivalent, and being 18 years or older. Responsibilities include training, supervision, and maintaining quality and efficiency across shifts.