Shift leader, Restaurant​/Food Service

Shift Leader

500 Old Highway 60, Hardinsburg, KY

The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.

The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.

Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. Achieves planned/budgeted profits, as communicated by the RGM. This involves:

• Using established control systems and procedures to measure actual results and to identify deviations from planned results.
• Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

Maintains positive customer relations, which includes:

• Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
• Assuring a comfortable environment for customers.
• Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
• Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
• Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

Building relationships with team members based on mutual trust and respect. Communicating and following the Daland "5 Star" Vision and Core Beliefs. Promoting teamwork. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. Informing the RGM of all team member grievances. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.

Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.

Engaging in positive community/public relations for Pizza Hut. Providing input for promotional ideas. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
Properly executing authorized marketing programs, including new product tests. Taking initiative to recommend new opportunities for increasing business.

Conducting routine Preventive Maintenance on the facility and equipment. Taking corrective actions pursuant to the RGM's safety inspections. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. Maintaining cleanliness and sanitation in all areas of the restaurant. Organizing all work space to ensure ease of operation. Providing a quality work environment that is safe and complies with all OSHA regulations.

Cleaning and organizing refrigeration units. Ensuring floors are clean and free from obstruction. Keeping HVAC vents and filters clean. Ensuring trash is disposed of promptly and according to security procedures. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. Ensuring all equipment is used according to proper operational procedures. Keeping restrooms cleaned and stocked.

Keeping food prep areas cleaned and sanitized according to approved procedures. Ensuring the daily cleaning and maintenance of all equipment. Correcting any unsafe conditions. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

Effectively manages time, allocating an appropriate amount to each Key Result Area. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the…