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.