Shift Supervisor (Evening and Overnight)

Wonder•Rowlett, TX

3d•Onsite

About The Position

At Wonder, the Shift Supervisor oversees kitchen operations to help ensure high-quality food and service. The role leads restaurant team members through service, opening, preparation, and closing duties, and works with chef leadership and other departments to support guests and restaurant operations. The supervisor helps maintain inventory and supplies, follows food safety and sanitation practices, monitors costs and standards, and ensures kitchen equipment is used safely and kept in working order. The role also includes staff briefings, coaching, training, and development. The position is based in Rowlett and supports overnight operations. Schedules vary by location and business needs, with shifts generally running from late evening into early morning—for example, 9:00 PM to 6:00 AM. The stated pay rate is $20.50 per hour; overnight hours worked between 12:00 AM and 5:00 AM receive an additional $2.00 per hour. The position is offered as full-time or part-time.

Requirements

At least 1 year of experience supervising or leading team members in a Quick Service Restaurant (QSR) or full-service restaurant.
Ability to lead and motivate a team in a fast-paced environment.
Attention to detail and a strong drive for efficiency and accuracy.
Professionalism and adherence to policies and procedures.
Effective verbal and written communication skills.
Strong team-player skills.
At least 18 years of age and legally authorized to work in the United States.
Ability to lift 50 pounds.
Ability to stand for a full shift while working.
Availability to work evenings, overnights, and weekends.
Food Manager Certificate as required by State, County, or Local Health Departments.

Responsibilities

Lead restaurant team members in service, including opening, preparation, and closing duties.
Work with chef leadership and other departments to provide high-quality service to guests.
Receive and process kitchen orders and deliveries according to company protocol.
Communicate with restaurant staff about stock levels and assist with supplies and ordering.
Ensure safety, sanitation, and hygiene practices are followed in back-of-house areas and according to cleaning schedules.
Monitor kitchen operating costs and ensure budget guidelines are followed.
Ensure kitchen equipment is used safely and securely and is in working order.
Conduct pre- and post-service briefings with front- and back-of-house staff.
Ensure operating and quality standards are met.
Maintain a professional and ethical leadership style.
Participate in training, coaching, and development of restaurant employees.