Shift leader, Restaurant​/Food Service

JOB SUMMARY

Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver’s leaves happy.

• Runs shifts effectively to ensure quality products, guest service and restaurant cleanliness meet Culver’s standards.
• Demonstrates proper product quality control, presentation and hold times.
• Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.
• Performs restaurant opening and closing procedures effectively.
• Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety.
• Demonstrates proficiency on all restaurants positions.
• Trains team effectively on all restaurant positions.
• Empowers team to handle guest comments “the Culver’s way.”
• Ensures team is knowledgeable concerning products and guest service.
• Demonstrates and ensures team is following the standards of uniforms and appearance.
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
• Administers team member breaks according to federal and state legal requirements.
• Assists team members with mis-punches, voids, discounts, and other managerial POS
• Performs daily morning, afternoon and evening restaurant tours effectively.
• Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily deposits.
• Accesses financial information and completes weekly sales and labor during their shift.
• Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales.
• Ensures shelf life, First In-First Out method of inventory rotation and tempering sheet is maintained accurately.
• Ensures the accurate completion of the Quality Control/Safe Food Checklist.
• Ensures team practices proper personal hygiene and demonstrates food safety practices.
• Assigns and follows up on weekly and monthly “odd jobs” to team.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Attends all manager and team member meetings.
• Follows restaurant policies and procedures consistently.
• Ensures proper product waste documenting on every shift.
• Uses radiant for cash counting procedures.
• Runs daily POS labor reports.

• EDUCATION
  :
  College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program.
• EXPERIENCE
  :
  Demonstrates leadership skills. Certified in-store trainer in all areas.
• CHARACTERISTICS
  :
  Have the ability to effectively organize work, communicate well and is management oriented. Demonstrates an energetic, positive attitude that is contagious.
• COMPENSATION
  :
  Salary is commensurate with person’s qualifications and will reflect present market for a position of similar responsibilities.

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Occasionally

• COMMUNICATION
  :
  Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.
• CHANGE MANAGEMENT
  :
  Taking initiative, supportive of change; reacts quickly and appropriately; sets a good example as a role model in accepting change, executing change initiatives and following through to ensure changes are effective.
• DECISION MAKING & PROBLEM SOLVING
  :
  Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to ensure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
• INNOVATION, CREATIVITY & VISION
  :
  Seeks new ways to improve efficiency, effectiveness, quality; achieves extraordinary results with ordinary resources.
• PLANNING (short and long term):
  Organized and able to establish priorities,…