Shift Supervisor

Shift Supervisor

The Shift Supervisor supports the Restaurant General Manager by controlling production targets of a Tasty Chick'n restaurant in support of the Brand Vision and Mission while role modeling Tasty Chick'n's Guiding Values. The Shift Supervisor ensures compliance with company standards in all areas of operations, including customer service, food safety, facilities maintenance, and financial accountability. This role accomplishes these objectives by training, coaching, and supporting A+ talent to achieve key results in People, Customer, Sales, and Profit.

Essential Duties and Responsibilities

• Demonstrate Tasty Chick'n's Guiding Values while assisting the Restaurant General Manager in building high-performing employees by training, coaching, and recognizing A+ talent utilizing Tasty Chick'n's tools and processes.
• Execute the Performance Management process consistently to ensure employees are set up for success and held accountable.
• Partner with the Restaurant General Manager to resolve all employee relations activities while maintaining legal compliance in the restaurant.
• Work a schedule to ensure that all day parts are being observed, i.e., opening, lunch, dinner, overnight, and weekends.
• Drive a customer-focused culture by serving as a role model in resolving serious customer issues.
• Coach and assist the Restaurant General Manager in holding all service team members accountable for core operational procedures through the use of the OSM and Company systems.
• Assist the Restaurant General Manager in monitoring metrics and inventory management.
• Ensure that food safety standards are met through direct observation while running shifts.
• Partner with the General Manager to ensure that restaurant projections and marketing initiatives are in place and being implemented.
• Partner with the Restaurant General Manager to analyze inventory and controllables on a continual basis and take specific corrective action to meet or achieve margin and cost of goods targets.
• Assist the Restaurant General Manager in ensuring that the restaurant is compliant with Federal, State, and Local requirements.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education and Experience Requirements

• ServSafe Certification Preferred; additional food safety certifications are a plus.
• Training in customer service and conflict resolution is advantageous.
• Minimum of one year experience in restaurant operations, food service management, or equivalent combination of education and experience.
• Proven track record of success in a supervisory role within the restaurant or retail environment.
• Experience in training and developing employees, showcasing the ability to enhance team performance and productivity.
• Familiarity with point-of-sale (POS) systems and restaurant management software to streamline operations and improve customer service.
• Previous experience in inventory management and cost control practices to support profitability and efficiency.
• Exposure to marketing initiatives and promotional activities to enhance sales and customer engagement.
• Continuous improvement mindset, actively seeking opportunities for personal and team development through workshops, seminars, or online courses.
• Participation in industry-related professional organizations or networking groups that enhance knowledge of current trends and best practices in the restaurant industry.

Flexibility

• Must be able to work a flexible schedule, including days, nights, weekends, and holidays as needed to meet business demands.
• Willingness to travel to other locations for training, meetings, or support as business dictates.

Knowledge/Skills/Abilities

• Customer Focused: Recognizes the customer as the primary focus and acts accordingly; sets a high standard for exceeding customer expectations and motivates the team by role modeling effective service and food production behaviors.
• Communication: Effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant to foster a positive work environment.
• Team Player: Encourages cooperation to accomplish team goals; promotes a respectful and inclusive work environment, valuing diverse perspectives.
• Problem-Solving: Generates workable, rational solutions while maintaining decisiveness and an appropriate sense of urgency in addressing challenges.
• Adaptability: Adapts well to changes in assignments and priorities; modifies behavior or work methods in response to new information, changing conditions, or unexpected obstacles, and approaches change positively.
• Recognition: Role models providing recognition in the restaurant when the team performs well; coaches team members who are not participating in the culture of recognition.
• Leadership: Demonstrates the ability to lead and motivate a team, providing clear direction and support to drive performance.
• Conflict Resolution: Capable of addressing and resolving conflicts among team members or with customers in a constructive manner.
• Time Management: Effectively manages time, prioritizing tasks to ensure efficient operations during busy shifts.
• Attention to Detail: Maintains high standards of quality and safety in food preparation and customer service

Skills

• Typing/computer keyboard
• Verbal communication
• Computer software usage
• Written communication
• Research and compile information
• Public speaking
• Record maintenance

Physical Requirements

• Sitting for long periods
• Lifting up to 20 pounds
• Standing for long periods
• Lifting over 20 pounds
• Viewing computer screens

Hazards

• Normal office environment
• Electrical current
• Toxic chemicals