Shift Supervisor (Evening and Overnight)

Wonder•New York, NY

8d•Onsite

About The Position

At Wonder, the Shift Supervisor oversees kitchen operations to ensure high food quality and customer service. The role leads restaurant team members through service, opening, preparation, and closing duties; coordinates with chef leadership and other departments; and supports overnight operations. Schedules vary by location and business needs, with shifts generally falling between late evening (for example, 9:00 PM) and early morning (for example, 6:00 AM). The pay rate is $21.50 per hour. Overnight hours worked between 12:00 AM and 5:00 AM receive an additional $2.00 per hour. The job is located on the Upper East Side and is offered full-time and part-time. Some benefits vary by state and depend on hours worked.

Requirements

At least 1 year of experience supervising and/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.
Must be at least 18 years of age and legally authorized to work in the United States.
Must be able to lift 50 pounds.
Must be able to stand for a full shift while working.
Must be available 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 ensure guests receive high-quality service.
Receive and process kitchen orders and deliveries according to company protocol.
Communicate with restaurant staff to ensure adequate stock 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 full working order.
Conduct relevant pre- and post-service briefings with front- and back-of-house staff.
Ensure operating and quality standards are met.
Present a professional and ethical leadership style.
Participate in training, coaching, and development for restaurant employees.