Shift Manager

Be the person your crew can count on.

Sterling Restaurants purpose is to help people realize and achieve their dreams. We’re looking for a hands‑on Shift Supervisor who leads by example, helps teammates succeed, and makes every “Welcome to Moe’s!” count.

• Approximately $16–$20 per hour, including base pay and tip share. Total earnings vary based on tips.
• Fun working environment
• Insurance benefits
• Meal discounts
• Flexible schedule
• Professional development
• Opportunities to grow into Assistant General Manager, General Manager, and Operating Partner roles. You decide how far you go at Moe’s!

Founded in 2009, Sterling Restaurants owns the original Moe’s in Atlanta and has grown into the largest Moe’s franchisee, operating nearly 90 restaurants across seven states. Developing people and running great restaurants are at the heart of our business. Our culture is the energy behind every “Welcome to Moe’s!”

• Run great shifts: Organize stations, assign tasks, and work with your crew to keep service running smoothly.
• Develop your team: Give clear direction, provide ongoing feedback, and help Team Members build skills and confidence.
• Deliver welcoming service: Maintain quality, service, and cleanliness standards. Resolve guest concerns.
• Protect food quality: Follow food handling, preparation, and portioning standards to serve great food.
• Keep the restaurant safe: Follow security procedures, maintain a clean workplace, and promptly report incidents and operational concerns.
• Support restaurant results: Use Sterling systems to manage shift priorities and keep managers informed.

Our values guide how we work and lead:

• Run it like you own it: Take pride, accept responsibility, and follow through.
• Elevate others: Coach, encourage, and help teammates grow.
• Always do the right thing: Lead with honesty, fairness, and respect.
• Live positive: Bring energy, stay approachable, and focus on solutions.

• Previous restaurant experience preferred.
• Initiative and the ability to motivate and supervise a team of 15–25.
• Clear communication, organization, and the ability to manage competing priorities during busy shifts.

The role involves prolonged standing, bending, stooping, twisting, repetitive hand movements, lifting supplies weighing up to 50 pounds, and working around hot and cold restaurant equipment.