Shift Supervisor

Carlisle Corporation; Marshall (TX); Hybrid; USD 32,000 - 40,000; Full time

Job summary

Carlisle Corporation's Wendy's in Marshall, TX is seeking a Shift Supervisor to oversee nightly operations and assist management during service hours. The role involves directing crew, ensuring safety and cleanliness, and upholding cash controls and procedures.

Candidates should have at least 1 year in the restaurant industry, be at least 18, and possess a High School diploma or equivalent. This full-time position offers hands-on supervision during non-peak times and opportunities to develop

Qualifications

• 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 problems to the unit manager for progressive discipline if appropriate.
• Monitors product quality and takes corrective action where necessary.
• Follows store cleaning plan and maintains service times and efficiency.
• Monitors labor usage against sales readings and suggests corrective actions to the General Manager.
• Ensures dress policy is followed and maintains safe working conditions.
• Assists in training and cross-training of positional skills as directed by the unit manager.

Skills

Supervisory experience

People management

Customer service mindset

Education

High School diploma or equivalent

Job description

## Shift SupervisorApply: N. Marshall: Full time: Posted Today: R134728Marshall, TX**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.