Shift leader, Restaurant​/Food Service

Role

Support the RGM by running great shifts in a self‑sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others.

• Ensure consistent customer satisfaction:
  Execute the MIC (Manager‑In‑Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed.
• Ensure all Team Members complete their Shift Excellence tasks for their assigned position(s).
• Ensure all employees present a neat, clean appearance and wear company uniform.
• Personally demonstrate that customer needs are the highest priority; ensure food safety, quality and accuracy of orders; resolve customer complaints quickly while maintaining positive customer relations.
• Greets customers with a smile, is polite and pleasant when speaking with customers.
• Work with urgency; work with management and fellow employees; cooperate with peers – help others when they need a hand.
• Demonstrate a positive and enthusiastic attitude with co‑workers.
• Attendance: understand posted work schedule and report to work as scheduled, on time, in uniform and ready to begin tasks. Provide appropriate notice when unable to be at work.
• Understand and use approved time‑keeping system, including accurately recording all hours worked.
• Initiative and Energy: take action without being told, go beyond what is simply required and maintain a high activity level.
• Developing People: provide regular feedback to the RGM on the performance of Team Members; provide ongoing constructive and complimentary feedback; actively participate in the training of Team Members; handle conflicts constructively and work with RGM to achieve resolution.
• Act like an Owner: assist Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor; oversee proper product preparation, rotation, portioning, cooking and holding times; assist RGM with facility maintenance and ensure health and safety standards are followed at all times.
• Perform other duties as required by manager.

• Strong preference for internal promotion from Hourly Champion position.
• Must be at least 18 years old.
• Must have reliable transportation.
• Able to do basic business math.
• Able to stock shelves and coolers.
• Able to oversee and manage subordinate employees and provide direction.
• Able to sweep and mop floors, dust shelves and lift and carry trash containers and place them in an outside bin.
• Able to clean the parking lot and grounds surrounding the restaurant.
• Able to tolerate standing, walking, lifting up to 50 lbs, and stooping during 90 % of shift time.

This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice.