Shift Manager

60 Days Old

Job Description

Job Description

The Shift Manager of the restaurant focused on delivering sales and profit results through profitability, guest, people & operations. The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, Guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and Guests and delivering operational excellence. 


Essential Duties and Responsibilities: 

Leading the Business 
  • Maintains inventory by performing Daily and Weekly inventory inspections 
  • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits Review and approve invoices and ISTs 
  • Track and record waste 

Create Memorable Experiences 
  • Conduct table visits 
  • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings 
  • Fix bottle necks, call chicken drops, and monitor speed of service 
  • ENSURE product quality and all standards are on the shift 

Creating Leaders 
  • Coaches, trains, and develops team members around processes and procedures at each station including LTOs 
  • Actively participates in team huddles offering ideas that will help the team and restaurant 
  • Ensures brand standards are met 
  • Positioning team members on a shift and consistently thanking the team 

Leading Store Operations 
  • Be a role model for Team Members by working hard to implement shift plan and drive operational results 
  • Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines 
  • Motivates Team Members during shift on each of the workstations 
  • Reviews restaurant results to identify successes and areas for improvement 
  • Ensures that restaurant upholds operational and brand standards 
  • *May be needed to perform duties of TM or AM when necessary 

QUALIFICATIONS 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

RESOLVE 
It is critical that the candidate has a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. 

EDUCATION and/or EXPERIENCE 
High School or GED; Must be certified to train all functions of each hourly position he/she will supervise. Must be at least 18 years of age. Must be Serv Safe certified. 

COMMUNICATION SKILLS 
Good oral communication skills: Ability to listen to and understand other points of view before responding; Ability to influence others to gain commitment. 

MATHEMATICAL SKILLS 
Basic math skills as it relates to counting change and totaling orders. 

REASONING ABILITY 
Must be able to exercise sound judgment in considering course of action. 

FLEXIBILITY 
Handles day-to-day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; must be available to work for a minimum of 3 days a week and one full shift i.e. opening, mid, or closing

LEADERSHIP 
Understanding of effective practices in dealing with customers, exhibiting a positive and professional appearance, demeanor, and dynamic energy. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EQUIPMENT 
Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive thru communication systems. 

ENVIRONMENTAL CONDITIONS 
  • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. 
  • The employee is subject to both environmental conditions; work activities occur both inside and outside. 
  • The employee is subject to extreme cold temperatures below 32 degrees for periods of time. 
  • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. 
  • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. 

PHYSICAL DEMANDS: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.    
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Location:
Redding
Category:
Retail

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