Description

STATEMENT OF PUPOSE
As directed, supervises operational activities 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 during bank runs, emergencies, etc. The nature of supervision is “work direction”.

ACCOUNTABILITIES AND KEY MEASUREMENT CRITERIA
KEY MEASUREMENT CRITERIA:
In order to achieve consistency throughout our systems as we measure and evaluate performance, the measurement criteria following each accountability should be considered and evaluated. The actual results as well as the methods used to obtain the results should be assessed and commented on within the evaluation. The Key Measurement Criteria should not be viewed as the only factors to evaluate, as there are normally additional items that relate to a specific individual or market.

1. Trains, monitors and reinforces food safety procedures to Crew Members. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective actins as appropriate.
KEY MEASUREMENT CRITERIA
  Current Food Safety certification
  Follows all food safety procedures as outlined in the ops manual
  Training and execution of all Wendy’s food safety procedures and compliance with all Health Department regulations. Critical items escalated immediately.
 Washing of hands observed, enforced and role modeled
 Proper Total Store Cleaning System execution
 All crew POC’s hand washing & Food Safety completed
 Health Department evaluation results
 Execution of established food borne illness reporting procedures

2. Monitors tasks performed by Crew Members to ensure product Quality, Service and Cleanliness. Performs and monitors tasks in a manner to support total store “Service Excellence” and “Customer Courtesy”.
KEY MEASUREMENT CRITERIA
 Contributions toward attaining/maintaining SPARKLE or “Dave’s Way” certification
 Execution of “Operations Leader” role, as directed
 Total store “Service Excellence” delivered to every customer
 Adherence to Company systems and operating procedures, including use of Daily Ops Plan
 Role modeling behavior and tasks consistent with established procedures, including uniform policy
 Ensures all positions are maintained at “rush readiness” standards

3. Executes established cost control systems. Monitors labor usage against sales reading and takes corrective action where necessary. Monitors food and paper usage to minimize waste.
KEY MEASUREMENT CRITERIA

 Utilization of cost control systems (e.g. flow charts, prep projections, “build to” charts, daily targets, waste tracking, employee meals, etc.)
 Adherence to cash control and banking policies, including completion of cash control log as appropriate
 Adherence to Operational Procedures Manual
 Adherence to store plans as established by managers
 Verification of product deliveries

4. Assigns and monitors tasks and duties to Crew Members to maximize efficiency.
KEY MEASUREMENT CRITERIA
 Consist, appropriate feedback and coaching to crew
 Immediate communication of employee issues to TSM/GM
 Time card accuracy
 Adherence to bar graph schedule provided

05. As directed, assists in training and cross training in positional skills. Assists in training Crew Members on new products or procedures as requested.
KEY MEASUREMENT CRITERIA
 Follows COT/POC schedule as directed
 Role modeling and feedback of positional tasks/skills to Crew Members

6. Maintains safe working conditions by following all safety, security and maintenance policies and procedures. KEY MEASUREMENT CRITERIA
 Adherence to safety, security and maintenance policies and procedures
 Known maintenance issues brought promptly to GM/TSM’s attention
 Maintenance log completed timely as necessary
 Prompt and accurate reporting of accidents; initiation of corrective actions as appropriate to prevent recurrence

7. Performs other job-related duties as may be assigned or required
KEY MEASUREMENT CRITERIA
This accountability should be left blank unless a specific program, activity, or contribution resulted which is not addressed by a pervious accountability.

KNOWLEDGE
Thorough knowledge of Wendy’s Operational Procedures and Standards

EDUCATION/EXPERIENCE
High School Graduate; 1 or more years of restaurant experience; or equivalent combination of education and experience.

AGE REQUIREMENT
Must be at least 18 years of age or older

MINIMUM HOURS REQUIREMENT
This position is expected to maintain an average of 32 hours or more per week over a calendar year.

WORK ENVIRONMENT
In order to satisfactorily execute and meet the above accountabilities and key measurement criteria, the Shift Supervisor must perform managerial duties on site, in accordance with customary scheduling requirements for this position. The Shift Supervisor must be able to stand for long periods without a break, and be able to travel to the bank, other restaurants, Area Office, etc.

DISCLAIMER: Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at anytime.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.