Shift Supervisor (Evening and Overnight)

Wonder•West Hartford, CT

1d•Onsite

About The Position

At Wonder, Shift Supervisors oversee kitchen operations to support high food quality and customer service. The role leads restaurant team members through service, works with chef leadership and other departments, and helps ensure operational, safety, sanitation, and quality standards are met. The position supports evening and overnight operations in West Hartford. 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). Pay is $21.50 per hour, with an additional $2.00 per hour automatically applied to hours worked between 12:00 AM and 5:00 AM. The position is available 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.
Must be 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 guests with high-quality service.
Receive and process kitchen orders and deliveries according to company protocol.
Communicate with restaurant staff about stock needs 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 operational costs and ensure budget guidelines are followed.
Ensure kitchen equipment is used safely and securely and remains in working order.
Conduct 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 of restaurant employees.