Shift leader, Restaurant​/Food Service

JOB SUMMARY

The Shift Leader works productively and supervises restaurant Crew Members to ensure they perform their jobs responsibilities so the restaurant achieves customer satisfaction and profitability during their shift.

The Shift Leader receives direction and training from the General Manager and Assistant Manager, the Shift Leader 4-week Training Plan, and other Little Caesars training materials and classes. The Shift Leader is responsible for supervising Crew Members and provides adult supervision to Crew Members less than 18 years of age. During each shift, they motivate, direct and coach Crew Members to work proficiently at their assigned stations and then follow-up to ensure tasks are completed in a timely manner according to Little Caesars procedures.

The Shift Leader must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Apricus policies and procedures. They utilize all cost control tools and processes ensuring the goals of food, paper, and labor are achieved during their shift. They ensure each shift is prepared to meet the needs of their customers and work diligently to ensure each customer is satisfied with the service and product they receive.

Please discuss the job responsibilities with your Assistant Manager. Detailed list of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG).

Your Assistant Manager will discuss the essential job functions, which are normally defined as fundamental activities conducted on a regular basis that will affect the success of the restaurant. The Shift Leader will be scheduled to work according to our business needs and therefore no guarantee of hours can be made. This position requires a hands‑on style of management and physical work such as: lifting, squatting, and standing for long periods of time.

To perform the functions listed in this job description, the following tasks will be required:

• The ability to lift and move 55 pounds.
• The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground.
• The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etc.).
• The ability to "Shakerboard" by working outside holding a sign as allowed by ordinance.
• The ability to apply pressure to cut through products and/or clean equipment/utensils.
• The ability to count, separate and weight all types of food products and inventory items.
• The ability to effectively communicate to customer and co-workers (reading, speaking, hearing, writing, etc.).
• The ability to understand directions, instructions and product specifications.
• The ability to process and complete customer orders.
• The ability to comprehend all training materials and practice standard operating procedures.
• The ability to successfully pass required training programs for certification.
• The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs.
• The ability to legally drive an automobile adhering to all state and local traffic laws.
• The ability to supervise a number of…