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Shift Supervisor

Part-time

Carlisle (Wendy's franchisee)

La Grange, TXPart-timeNo compensation foundPosted 1y agoVerified open today
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At a glance

Compensation
No compensation found
Location
La Grange, TX
Schedule
Part-time
Work Authorization
Not specified

Job overview

Carlisle (Wendy's franchisee) is hiring a Shift Supervisor. The Shift Supervisor oversees operational activities during non‑service hours, directing crew work, handling performance issues, and ensuring store standards are met, while supporting management with training, cost control, and safety compliance in a Wendy’s restaurant environment.

Key focus areas include Supervises open and close activities during non‑service hours, Provides work direction to crew members, and Addresses performance problems and refers to unit manager.

Important skills include Supervision, Work Direction, Monitor Product Quality, Follow Store Cleaning Plan, Monitor Positional And Service Line Organization, and Monitor Service Times.

Skills & qualifications

RequiredNice to have

Skills

SupervisionWork DirectionMonitor Product QualityFollow Store Cleaning PlanMonitor Positional and Service Line OrganizationMonitor Service TimesPositive Customer Service AttitudeFollow FlowchartsFollow Prep ProjectionsFollow Build-to ChartsMonitor Labor UsageFollow Store PlansControl Food CostMinimize WasteTrainingFollow Operational Procedures ManualEnsure Time Card AccuracyWage/Hour ComplianceAdhere to Cash Control PoliciesAdhere to Banking PoliciesRegister ProceduresMaintain Safe Working ConditionsFollow Safety and Security PoliciesEnsure Dress Policy Is FollowedFollow Maintenance ProceduresFollow Preventative Maintenance ScheduleConsistent and Appropriate PracticesWendy's Operational Procedures and Standards

Qualifications

High School Graduate or Equivalent Educational Certificate1 Year Restaurant Industry ExperienceMust Be 18+

Full job description

LaGrange, GA

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.

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