Honestly it's whenever you feel like you're ready for it. You basically have to reapply but pick supervisor instead of barista. I have been with the company 2 years and I only got SSV in like March, but my SM had been telling me to apply since almost the beginning. I would recommend waiting for a year or until you feel confident enough with cash and time management. Go talk to your shifts and have them explain how the DCR works and how they do their everyday tasks because every shift has different approaches and different tasks. It's what helped me understand 3/4 of what I have to do now. 🙂 I hope that helps a little bit

I’ve been with Starbucks for almost 2 years and became a shift right before my 1 year mark. It really depends on when you feel ready and when your manager feels you’re ready. In my case, I made it clear to my manager from the beginning that I wanted to be a shift. From that point on, all of my PDCs were about growing into the role of an SSV and he was super supportive in developing me for the role. I highly recommend talking to your SM about wanting to grow as they can give you a lot of guidance and give you opportunities to learn.
By doing this, my manager gave me challenges and opportunities to grow and I got the chance to show that I could rise to the challenge, like becoming a barista trainer. Idk if you need to be one to become an SSV, but it helps you get super comfortable with coaching people, which you definitely need as a shift.

You should also approach your SSVs and ask them about what the role entails and the skills they think are needed for the role as well as asking them to show you some of the things they do in their role. These are the things I did and it helped me be a lot more prepared for the role when I got promoted.

when i first interviewed for barista the store manager told me the general “rule” is 6 months to apply to be a SSV. i initially tried applying as an external supervisor so when i expressed my disappointment she said it was a very bendable rule and it would honestly depend on experience, comfort, and strength as a barista. you should touch base with your manager and see kind of where you’re at because it may vary between stores and districts!