Shift Supervisor (Restaurant)

To assist the management team in coordinating and controlling one of the three main areas in the restaurant:
kitchen, dining area or front counter while maintaining consistency and a high standard of Quality, Service
and Cleanliness in these areas.

Job Specific Accountabilities

1. Ensuring effective staff positioning to handle anticipated sales.
2. Deliver Gold Standards.
3. Ensuring product quality and quantities.
4. Monitoring QSC throughout restaurant.
5. Training and developing staff as outlined by Restaurant Manager and Assistant Manager.
6. Completing checklist on your assigned area, kitchen, dining area or front counter.
7. Demonstrate high standards of Quality, Service and Cleanliness and set good examples of general conduct and leadership.
8. Complete own supervisors training book including training on preparation, production, front counter and dining area.
9. Ensuring customers are recognized and looked after with courtesy, efficiency and consistent speed of service (3 minutes or under).
10. Responsibility for reporting personnel, operational, health and safety problems to manager on duty.
11. Duties as directed or required by the manager running the shift.

Organization and Training of Staff

1. Induct all new staff using the Staff Training Presenter.
2. Identify individual and operational training needs.
3. Complete workstation training using the 4-step training method.
4. Give corrective coaching to all who need it.
5. Plan for staff training each shift – cross train staff.
6. Position staff in your area based on willingness, ability and need.
7. Evaluate staff at the start of the shift re: appearance, timekeeping etc.
8. Lead by example – follow all procedures and be professional in your conduct.
9. Plan for staff breaks and shift changeovers.
10. Act as the link between management and staff.

Equipment

1. Complete the QSC checklists for your area.
2. Report any discrepancies to the manager immediately.
3. Follow the cleaning and maintenance sections of the Daily Maintenance Planner to assign duties.
4. Hazard spot for faulty equipment or potentially dangerous procedures.
5. Train staff in correct working practices.
6. Ensure all personal protective equipment is kept clean, tidy and accessible for staff.
7. Train staff in the correct use of personal protective equipment.

Health and Safety

1. Reinforce correct hand washing procedures.
2. Know your legal responsibility for the health and safety of yourself and others.
3. Ensure all new and existing staff has received full Induction training.
4. Report any potentially hazardous situations to a manager immediately.
5. Know who are the trained first aid personnel in restaurant.
6. Train staff in the correct use of chemicals.
7. Know and reinforce the correct procedures regarding health and safety as laid out in the Operations Manual and evaluated by the Brand Standards Trainers.

Security

1. Know the Loss Control procedures for receiving and storage and cash control.
2. Accurately record staff meal breaks.
3. Ask for visitor’s identification.
4. Ensure staff clock in and out correctly.
5. Hazard spot while doing travel paths.
6. Be aware of undesirable or suspicious people and alert the manager.
7. Monitor portion control in all areas.

Product Quality

1. Ensure the Standards of Excellence and Supreme Quality checklists are completed.
2. Prepare condiments according to sales projections and Condiment Stock Guide.
3. Ensure accurate stock rotation and discard times are observed.
4. Ensure stock levels are followed.
5. Ensure correct production procedures are followed.
6. Ensure Condiment Pull Chart is adhered to.

Cleanliness and Hygiene

1. Ensure staff know and follow the regulations.
2. Supervise the mixing of chemicals in the correct proportions.
3. Plan routine cleaning tasks and ensure each are completed daily.
4. Correct staff that exhibit poor food hygiene practices.

Promotions

1. Keep up to date with the marketing brief for forthcoming promotions.
2. Correctly display all POP materials.
3. Brief staff on current promotion and voucher redemption procedures.
4. Participate in management discussions on local restaurant marketing.
5. Act as a salesperson for children’s parties, new products etc.
6. Supervise children’s parties.

Customer Service

1. Reinforce service opportunities with the staff.
2. Ask directly for customer feedback.
3. Follow up on staff service commitments.
4. Create the right atmosphere for staff to give great service.
5. Respond quickly to customer requests when dealing with complaints.
6. Request management assistance for complaints you cannot deal with.
7. Recognize great service when you see it and give appropriate feedback.
8. Let staff know how they are performing with Mystery Shop and Brand Operations Trainer visits.

Desired Candidate Profile

Minimum Qualification

Secondary/ High School Certificate

Minimum Experience & Knowledge & Skills

1. Minimum 2 years’ experience in similar role within QSR environment.
2. Ethics and integrity.
3. Commitment and drive.
4. Appreciation of diversity.
5. Enthusiasm.