Shift Supervisor Rio Rancho

Popeyes - Legacy Chicken•Rio Rancho, NM

8d•$13 - $15

About The Position

The Shift Supervisor helps the restaurant shift run smoothly by supporting the restaurant team and guests and delivering operational excellence. The role emphasizes servant leadership, creating memorable guest experiences, and balancing high-quality employee and guest experiences with financial goals. The supervisor coaches team members, leads shift routines, supports service and food quality, and helps maintain restaurant standards.

Requirements

Must be at least 18 years old.

Nice To Haves

Previous restaurant leadership experience is preferred.

Responsibilities

Develops servant leaders by putting people and the restaurant first.
Creates memorable guest experiences and encourages guests to return.
Balances employee and guest experience with financial goals.
Coaches, trains, and develops team members on station processes and procedures.
Participates in team huddles and contributes ideas.
Thanks the team and celebrates successes.
Models and coaches brand service behaviors.
Addresses bottlenecks, calls chicken drops, and monitors speed of service.
Ensures the restaurant is welcoming and clean.
Spends time with guests in the dining room and conducts table touches throughout the shift.
Supports the team in resolving guest concerns quickly.
Ensures product quality and that standards are met during the shift.
Provides the General Manager with ideas to improve guest metrics and feedback.
Leads shifts by delegating duties, assigning tasks, and following up with team members.
Maintains proficiency in each area of the restaurant to provide assistance when needed.
Uses shift tools and routines to ensure Quality, Service and Cleanliness (QSC) standards are met.
Ensures accuracy of inventory and waste tracking.
Reviews and approves invoices and inter-store transfers (ISTs).
Reviews people charts and production planning and makes necessary adjustments.
Follows through during the shift on action plans for Employee Engagement, Voice of the Guest, and Operational Assessments.