Shift Manager
60 Days Old
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.
- 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
- 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
- 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
- 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
- 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.
- Location:
- Redding
- Category:
- Retail
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