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
- 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.
- Q.S.C. Standards
- Monitors product quality and takes corrective action where necessary.
- Follows store cleaning plan.
- Monitors positional and service line organization.
- Monitors service times and determines efficiency.
- Exhibits positive customer service attitude at all times.
- Controls
- Follows flowcharts, prep projections and "build-to" charts.
- Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary.
- Follows store plans as set by the unit manager.
- Controls food cost by minimizing waste.
- Training and Performance Management
- Assists in training and cross-training of positional skills, as directed by the unit manager.
- Policies and Procedures
- 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.
- Employee Relations
- 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.
EMPLOYMENT STANDARDS:
- Knowledge
- Thorough knowledge of Wendy's Operational Procedures and Standards.
- Education
- High School graduate or equivalent educational certificate.
- Experience
- At least 1 year of experience in the restaurant industry.
- Age Requirement
- Must be at least 18 years of age.
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