Restaurant Shift Lead & Operations Supervisor

carlislellc; New York (NY); On-site; USD 17,000 - 21,000; Full time

Job summary

Wendy's in Columbia, MS seeks a capable supervisor to oversee operations during non-service hours and assist management during service times. The role involves directing crew, ensuring policy compliance, and maintaining quality while controlling labor and food costs.

The candidate should have at least 1 year in the restaurant industry, a high school diploma, and be 18 or older. The position emphasizes safety, dress code adherence, and involvement in training and performance management.

Qualifications

• Experience supervising staff during non-service hours and ensuring adherence to procedures.
• Strong knowledge of Wendy's Operational Procedures and Standards.
• Must be at least 18 years old and have a high school diploma or equivalent.

Responsibilities

• Supervises open and close activities during non-service hours.
• Provides work direction to crew members.
• Addresses performance problems and refers to unit manager for progressive discipline when needed.
• Monitors product quality and follows the cleaning plan.
• Monitors labor usage and recommends corrective action to the General Manager.
• Follows store plans and maintains cost controls.
• Assists in training and cross-training of staff.
• Follows all procedures in the Operational Procedures Manual.
• Ensures time card accuracy and wage/hour compliance during non-service shifts.
• Adheres to cash control and banking policies, and handles register procedures.
• Maintains safe working conditions by following safety policies; reports accidents or injuries.
• Ensures dress policy is followed at all times.
• Follows maintenance procedures and preventative maintenance schedule.

Skills

Supervision

Training

Customer service

Cash handling

Safety compliance

Education

High school diploma

Job description

Wendy's in Columbia, MS seeks a capable supervisor to oversee operations during non-service hours and assist management during service times. The role involves directing crew, ensuring policy compliance, and maintaining quality while controlling labor and food costs.

The candidate should have at least 1 year in the restaurant industry, a high school diploma, and be 18 or older. The position emphasizes safety, dress code adherence, and involvement in training and performance management.