The Shift Supervisor (SS) lives the company Mission Statement and values through direction of crew, customer service and operations during assigned shifts. The Shift Supervisor is responsible for restaurant operations during assigned shifts when management is not present. NOTE: Each "key activity" described below identifies, in parenthesis, the primary (but not exclusive) core competency related to the performance of these principal responsibilities and key activities.
MINIMUM QUALIFICATIONS: 1. Must be at least eighteen (18) years of age. 2. High school diploma or equivalent, with some college preferred 3. Demonstrated leadership skills with a minimum of six (6) months of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or retail/hospitality industry 4. English language proficiency that enables speech clarity and proficient verbal and written comprehension 5. Basic math skills 6. The incumbent has completed the following internal certifications or is willing to complete them as required, including but not limited to, Guest Service Expert (GSE), Basic Management Training (BMT) and Serve Safe Essentials 7. The incumbent has completed internal certifications for Anti-Harassment Training and HR Legal Compliance Training or is willing to complete them within sixty (60) days from the start date in the position CRITICAL RELATIONSHIPS 1. Reports to Restaurant Manager 2. May be supervised by Assistant Manager and/or Senior Assistant Manager 3. May be coached by District Manager and/or Senior District Manager 4. Coordinate shift operations with Crew Team Members
PRINCIPAL RESPONSIBILITIES and ACTIVITIES: 1. Leads Shift Operations: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines • Provides production direction to crew in a clear and concise way (Leads People) • Sets an example for crew by working hard to implement shift plan and ensure swift and smooth production (Gets Results) • Identifies and resolves bottlenecks in food preparation and Customer Promise delivery to increase speed of service (Solves Problems) • Demonstrates patience and a positive attitude with crew while delegating tasks and giving instructions (Influences Others) 2. Leads shift using Mission Statement and Values: Motivates crew members to exceed customer expectations with food and friendly service in clean surroundings. • Makes a professional impression on customers and crew through positive, courteous, and friendly attitude (Influences Others) • Works with crew to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) • Directs crew to take pride in the details of delivering the Company Mission Statement and Brand Delivery Standards (Gets Results) • Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) 3. Builds Crew Talent: Directs, trains and motivates crew members during shift on each of the workstations as needed to enhance restaurant results • Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to BKC standards (Leads People) • Assists RMs in training crew members on workstations using the BK GURU and making them feel their contributions are valuable (Leads People) • Sets challenging goals for self and crew during shift and ensures accountability (Shows Drive/Leads People) • Seeks understanding of employment laws and policies and welcomes new responsibilities in building crew talent (Learns Quickly/Can Play Many Roles) 4. Assists with Restaurant Compliance: Adheres to compliance of government regulations, BKC Market Policy, food safety, BKC National Security Policy, operations and BKC policies and procedures relating to all activities in the restaurant during the shift • Directs crew members to do what it takes to maintain restaurant and equipment cleanliness and sanitation standards (Gets Results) • Takes initiative to immediately report violations of safety, sanitation or security policies to restaurant management and perform short-term solutions (Has Expertise/Shows Drive ) • Motivates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (Leads People) • Demonstrates to restaurant management that he/she can be relied upon to maintain compliance during shift (Influences Others) 5. Assists with Profit and Loss: Follows marketing plan and cash control/security procedures and helps to maintain inventory and labor costs • Completes checklists and procedures for cash reporting, inventory control, and scheduling during shift (Has Expertise) • Seeks coaching from others to increase understanding of restaurant financial controls (Learns Quickly) • Helps to remove performance barriers and provide resources for crew and restaurant to perform well (Solves Problems) *NOTE: ACTIVITIES OUTSIDE SHIFT SUPERVISOR’S SCOPE: 1. Certain administrative responsibilities are inappropriate for the SS such as: ordering product, new hire orientation, performance reviews, payroll input, scheduling and weekly or monthly sales reporting. 2. The SS does not assist the salaried management in the hiring practices of crew members, (i.e., recruiting, interviewing and hiring or termination practices.) 3. The SS does not conduct any formal counseling procedures, such as documentation, suspension or termination. The SS may send an employee home before formal counseling can be conducted by a salaried manager.