Shift leader, Restaurant​/Food Service

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Position Summary

The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description.

Essential Functions

• Consistently provides a quality product and customer service experience that delivers total customer satisfaction
• Strives to improve the skills and performance of all Crew Persons
• Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities
• Complies with all Company policies and procedures regarding business and personnel practices
• Models and encourages Company shared values
• Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external)
• Attends training to remain current on industry trends
• Participates in company meetings, webinars, and conference calls
• Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements

Position Qualifications/Core Competencies

• Must possess approximately two (2) to three (3) years of experience and/or education demonstrating a commanding knowledge of restaurant management
• High School Diploma/General Equivalency Diploma (GED) required
• Excellent planning and time management skills
• Team building skills
• Investigative and problem-solving skills
• Ability to troubleshoot cash handling problems
• Reliable personal transportation, a valid driver’s license, and proof of insurance
• Accessible communication methods with the restaurant, maintaining an open-door policy
• Bi-lingual skills a plus
• Strong analytical and organizational skills with the ability to identify and implement process improvements

Work Environment

Fast-paced environment working with kitchen equipment in tight quarters

Physical Demands

• Stand for long periods
• Bend and stoop
• Work around heat
• Lift 50-75 lbs. comfortably
• Work with various cleaning products

Entry level

Part-time

Management and Manufacturing

Restaurants

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