Shift leader, Restaurant​/Food Service

Shift Leader

4116 Mariner Blvd., Spring Hill, FL

Title:

Shift Leader (SL)

Purpose of the Position:

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.

Essential Functions:

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.

I. Profitability

A. Planning

1. Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2. 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.

B. Policies:

Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C. Manages and Controls Cash:

In conjunction with the RGM and other managers, ensures that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

D. Controls cash drawers and team member "banks", following all established manual and computer procedures.

E. Assists the RGM in Managing and Controlling Cost of Sales:

The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:

• Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
• Properly accepts deliveries and properly stores inventory items used in the restaurant.
• Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
• Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
• Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
  - Ready
  - Discard label.
• Assures the correct order entry procedures are followed by all order takers.
• Assures compliance with team member consumption policies.
• Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
• Communicates goals to team members and follows up with team members to ensure goals are being met.

F. Assists the RGM in Managing and Controlling Cost of Labor:

Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:

• Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
• Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
• Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
• Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
• Analyzing actual labor hours used…