Shift Manager

The purpose of the Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRI uses prescribed policies and procedures to make management decisions.

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
• Assists the AGM/GM in managing by supervising day‑to‑day activities of associates within a defined individual or group of restaurants or points‑of‑sale
• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit
• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered
• Actively ensures all associates take mandated rest breaks and meal periods
• Ensures display areas are clean, stocked, visually appealing
• Ensures all equipment is in good working order
• Operates cash register and voids transactions following all HMSHost cash‑handling policies, maintaining security of cash
• Monitors compliance with wellness and safety procedures, builds awareness, reports concerns to GM
• Understands and performs Health and Safety activities as specified in Manager's Guide to Associate Health and Safety
• Places orders for units, receives goods, processes invoices
• Ensures up‑to‑date contact information for all associates

• Must work shifts during opening, busy dayparts, and closing to monitor associates
• Must know mandatory sanitary, safety, health standards, HACCP compliance procedures and protocols

• Non‑Exempt per Fair Labor Standards act
• Reports to General Manager, Director of Operations, or an intermediate F&B Multi‑Unit Manager II
• Must work a varied rotating schedule, including opening, busy, and closing shifts

• Minimum 2 years in food and beverage, cash handling, customer service experience
• Minimum 6 months supervisory or lead experience in restaurant or production kitchen
• Must speak, read, comprehend instructions, short correspondence, policy documents, converse comfortably with customers

Drug Free Workplace (DFW)

Nearest Major Market: Dallas
Nearest Secondary Market: Fort Worth