REAL FOOD SAINT LUCIA – KFC

JOB DESCRIPTION: SHIFT SUPERVISOR

Position Overview

The Shift Supervisor supports the Restaurant General Manager in the effective management of a KFC restaurant, ensuring that daily operations are executed efficiently and in accordance with KFC/Real Food Saint Lucia standards, brand values, food safety requirements, customer service expectations, and financial objectives.

The Shift Supervisor is responsible for leading the restaurant team during assigned shifts, monitoring production and service standards, maintaining a safe and clean operating environment, and supporting the development and performance of team members.

The position plays a key role in achieving results across People, Customer Service, Sales, Operations, Food Safety and Profitability.

Essential Duties and Responsibilities

1. Team Leadership & Employee Development

1. Demonstrate KFC/Real Food Saint Lucia values and professional standards while leading restaurant team members.
2. Support the Restaurant General Manager in building a high-performing team.
3. Train, coach, mentor and support Team Members to improve performance and productivity.
4. Provide employees with clear direction, expectations and feedback during each shift.
5. Recognize and encourage employees who demonstrate excellent performance.
6. Address performance concerns promptly and professionally.
7. Assist with employee performance management in accordance with company policies and procedures.
8. Promote teamwork, respect, professionalism and positive employee relations.
9. Assist with onboarding and orientation of new employees.

2. Restaurant Operations

1. Take responsibility for the smooth operation of the restaurant during assigned shifts.
2. Ensure that opening, lunch, dinner, closing, overnight, weekend and holiday operations are properly managed.
3. Monitor restaurant production to ensure products are prepared accurately, efficiently and according to KFC standards.
4. Ensure adequate staffing and effective deployment of employees throughout the shift.
5. Monitor service times, production levels and customer flow.
6. Ensure all operational procedures and company systems are followed.
7. Identify operational challenges and take immediate corrective action.
8. Communicate operational issues and shift results to the Restaurant General Manager.

3. Customer Service

1. Lead by example in delivering excellent customer service.
2. Maintain a customer-focused culture throughout the restaurant.
3. Respond professionally and promptly to customer concerns and complaints.
4. Resolve serious customer service issues within the authority of the position and escalate matters when necessary.
5. Monitor the overall customer experience and identify opportunities for improvement.
6. Ensure employees maintain professional standards when interacting with customers.

4. Food Safety & Quality Assurance

1. Ensure all food safety and sanitation standards are consistently followed.
2. Monitor food preparation, handling, storage and holding procedures.
3. Conduct regular observations to ensure employees comply with food safety requirements.
4. Ensure proper cleaning and sanitation of food preparation areas, equipment and customer areas.
5. Monitor product quality, portion control and presentation.
6. Immediately address food safety or quality concerns.
7. Ensure employees follow all applicable health, safety and sanitation requirements.

5. Inventory & Cost Control

1. Assist the Restaurant General Manager with inventory management.
2. Monitor food usage, waste, portion control and product availability.
3. Assist with receiving, storage and proper rotation of products.
4. Identify excessive waste, shortages or variances and report them promptly.
5. Assist in maintaining appropriate food and packaging inventory levels.
6. Support initiatives designed to reduce operating costs and improve profitability.
7. Monitor controllable costs and take corrective action where required.

6. Sales & Marketing

1. Support the implementation of KFC/Real Food Saint Lucia marketing campaigns and promotional initiatives.
2. Ensure employees understand current promotions and can communicate them effectively to customers.
3. Monitor sales performance during assigned shifts.
4. Identify opportunities to increase sales and customer engagement.
5. Ensure promotional materials and offers are properly displayed and implemented.
6. Support local restaurant marketing activities as directed by management.

7. Cash & Financial Accountability

1. Ensure proper cash-handling procedures are followed.
2. Monitor cashiers and cash-control procedures during assigned shifts.
3. Ensure accurate completion of required financial and operational records.
4. Report discrepancies or irregularities immediately.
5. Assist management in maintaining financial accountability and reducing losses.

8. Maintenance, Cleanliness & Restaurant Standards

1. Ensure the restaurant, kitchen, dining area, bathrooms and surrounding areas are maintained to company standards.
2. Monitor equipment and facility conditions and report maintenance issues.
3. Ensure cleaning schedules are followed.
4. Ensure employees maintain proper personal hygiene and uniform standards.
5. Take immediate action when cleanliness, safety or maintenance standards are not met.

9. Compliance

1. Ensure the restaurant complies with Real Food Saint Lucia/KFC policies and procedures.
2. Ensure compliance with applicable Saint Lucian health, safety, employment and food-service requirements.
3. Maintain required operational records and documentation.
4. Report incidents, accidents, customer complaints and operational concerns to management.
5. Protect company property, equipment, products and confidential information.

Knowledge, Skills & Abilities

Customer Focus

Recognizes customers as the primary focus and consistently works to exceed customer expectations. Leads by example in delivering excellent service and food quality.

Leadership

Demonstrates the ability to lead, motivate and develop employees while maintaining accountability and high operational standards.

Communication

Communicates clearly and professionally with customers, Team Members, supervisors, managers and other stakeholders.

Teamwork

Builds cooperation and teamwork, promotes respect and contributes to a positive and inclusive working environment.

Problem-Solving

Identifies operational problems quickly and takes practical, timely action to resolve them.

Adaptability

Responds positively to changing priorities, staffing requirements, customer volumes and operational challenges.

Conflict Resolution

Handles employee and customer conflicts professionally and seeks solutions that protect both the customer experience and company interests.

Time Management

Prioritizes tasks effectively and manages multiple responsibilities during busy restaurant periods.

Attention to Detail

Maintains high standards in food quality, food safety, cleanliness, cash handling, inventory control and customer service.

Performance Management

Provides coaching and feedback and assists management in holding employees accountable for established performance standards.