Shift Leader

Note: This description only documents the time that is allocated to management tasks. The remaining hours are allocated to deployed hourly tasks in food preparation, production, guest service and cleaning.

Basic Purpose and Objectives of the Position

Driving excellence in customer service

Maintaining company standards in product and facility specifications

Reviewing food handling procedures

Assessing operational processes

The human resources responsibilities of a Shift Manager are limited to crew training and ongoing coaching and feedback for hourly employees. In addition, the Shift Manager may assume full responsibility for the opening and closing of the restaurant when management is unavailable. In these instances, the Shift Manager maintains administrative control of the restaurant but is not authorized to serve in a managerial capacity.

Principle Accountabilities

Customer Satisfaction/Product Quality

Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.

Conducts periodic food safety audits.

Provides on-going coaching and feedback to crew on customer service, product quality and speed of service.

Financial

Shares with the Management team day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and verifying drawers.

Operations

Conducts daily inventory, completes shift-to-shift food safety audit and sets up daily control sheets.

Reviews facility and equipment readiness.

Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards.

Monitors speed with service (SWS) performance and resolves bottlenecks to achieve SWS goals.

In the absence of management, responsible for food and supplies deliveries and restaurant opening and closing.

Human Resources

Provides ongoing coaching and feedback for crew employees.

Provides "hands-on" training for crew in Learning Zone.

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