Shift leader, Restaurant​/Food Service

OB DUTIES

OB DUTIES:
The Shift Manager is responsible for all aspects of restaurant operations. The Shfit Manager leads a team of up to 20 people per shift, and must ensure that the team exceeds all customers expectations. They are responsible for enforcing company policies, and must be adept at motivating others. Shfit Managers are directly responsible for the training and development of crew.

They also must maintain a safe and sanitary environment for employees and guest, and they must understand and implement all government laws and regulations. Shift Managers are directly responsible for operating profitable shifts and must be able to perform accounting duties, reconcile cash, and ensure all company budgets are met. Shift Managers must model the company culture and values at all times.

High School Diploma, GED or equivalent

Minimum 2 years restaurant experience as a shift leader or higher

Must pass a pre-employment drug screen and background check

Must be available to work days (beginning at 4:30 am) or nights (as late as 1:00 am) seven days a week.

Successful completion of an eight week training program

Must have the physical endurance to be the manager-in-charge of a restaurant for a ten to twelve hour period, including performance of crew duties for extended periods of time

Must have high standards of professionalism in dress, manners, conduct, and speech

Must have a strong sense of urgency and excel in a fast paced environment

Must be punctual and dependable

Must be extremely organized and have strong time management skills

• Monthly commission system leading to unparalleled compensation for top performers
• Rapidly growing company with excellent opportunities for advancement
• Structured training program
• Free shift meals

Job Type: Full-time

Salary: $16.00 - $17.00 per hour

• Employee discount

• 1 year

• Quick service & fast food restaurant

• Day shift
• Night shift

• Monday to Friday
• Weekend availability

Work Location:

In person

Founded in 1977 in Charlotte, N.C., Bojangles, Inc. is a highly differentiated and growing restaurant operator and franchisor dedicated to serving customers high-quality, craveable food made from Southern recipes. Bojangles prepares all of its proprietary menu items from scratch and there are no microwaves in its restaurants. A special blend of seasonings gives the food its unique Bojangles flavor. The restaurants core menu features Bojangles famous chicken, made-from-scratch buttermilk biscuits, flavorful fixins and Legendary Iced Tea® steeped the old-fashioned way.

Bojangles broad breakfast menu is served fresh all day, every day and features biscuit sandwiches such as Cajun Filet, steak and country ham. Bojangles menu also features unique fixins such as Dirty Rice, Cajun Pintos and Green Beans. First franchised in 1978, Bojangles has more than 690 locations throughout the southeast U.S. For more information, visit