Shift Manager

SHIFT MANAGER

The Shift Manager works under the direction of the Restaurant Manager, directly with team members, and operates shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader training and Serv Safe certification).

• Ensure the restaurant is clean and well‑maintained and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service.
• Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses.
• Responsible for cash register setup and smooth shift transitions during shift changes.
• Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service.
• When requested, train new and existing team members in various job stations and operational procedures.
• Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation.
• Post sales readings and conduct shift awareness walk‑throughs to ensure operations are running smoothly.
• Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers.
• Train, coach, and develop team members.

To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager.

• A high school diploma or GED
• Strong customer service skills
• Strong communication skills
• Basic computer and math skills
• Must be at least 18 years of age
• Must be Serv Safe certified

• Availability
  :
  At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close).
• Responsibilities
  :
  • Runs a minimum of 1 shift on their own per week.
• Expected Knowledge
  :
  • Basic understanding of Labor Percentage and its impact on operations.

• Availability
  :
  At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1‑2 days per week.
• Responsibilities
  :
  • Runs shifts independently, managing team members and ensuring operations run smoothly.
  • Take responsibility and complete Inventory Processes and manage stock levels.
  • Good understanding of Labor Percentage and take action to ensure it aligns with budgeted levels.
  • Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly.
• Expected Knowledge
  :
  • Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric.
  • Experience managing inventory processes and order planning.

• Availability
  :
  At least 5 days per week, including 1 weekend day, with at least 3 full shifts. Must be available to close 3 days per week.
• Responsibilities
  :
  • Runs shift independently with minimal supervision.
  • Completes Inventory Processes and Food Orders.
  • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality.
  • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality.
• Expected Knowledge
  :
  • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals.
  • Strong inventory management skills.
  • Ability to adjust staffing and inventory based on business needs.

• Availability
  :
  Open availability, with flexibility to work shifts across all days, including weekends and holidays.
• Responsibilities
  :
  • Runs shift independently and takes on additional leadership and operational responsibilities.
  • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs.
  • Supports team development and provides mentorship…