Shift Manager

Shift Manager

The Shift Manager works under the direction of the Restaurant Manager and operates shifts in a restaurant. Full certification in the position (completion of Shift Leader training path and Serv Safe certification) is required at all levels.

• 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 walkthroughs to ensure operations are running smoothly.
• Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers.
• Training, coaching and development of Team Members.

• 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).

• Runs a minimum of 1 shift on their own per week.
• 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.

• Runs shifts independently, including managing team members and ensuring operations are smooth.
• Takes responsibility and completes Inventory Processes and manages stock levels.
• Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels.
• Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly.
• 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 (opening, mid, and/or close). Must be available to close 3 days per week.

• 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.
• 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.

• 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 to junior Shift Managers.
• Oversees full shift operations and contributes to achieving restaurant performance goals.
• Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability.
• Strong leadership skills, with the ability to coach and guide team members and other Shift Managers.

Fryers, thermalizer, flat top grills, split lid grills, walk‑in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook‑up station, microwave, cooking utensils, drive‑through communication systems, coolers, freezers, and hot holding line.

Work activities both inside and outside; exposure to extreme cold temperatures below 32 degrees for periods of time; hazards include moving mechanical parts, electrical current, high heat chemicals; possible exposure to fumes, odors, dust, mist, gases, or poor ventilation.

Regularly required to stand; use hands to handle or feel; reach with hands and arms; walk; stoop, kneel, crouch, and push; sit and climb or balance; lift up to 10 pounds, frequently lift up to 25 pounds, occasionally lift up to 50 pounds.