SHIFT MANAGER
The Shift manager of the
restaurant focused on delivering sales and profit results through
profitability, guest, people & operations. The Shift Manager (SM) supports
the Restaurant General Manager (RGM) in managing the operations during assigned
shifts, driving key performance outcomes related to sales, profitability, Guest
service and people. The shift manager helps the shift run smoothly by taking
care of their restaurant teams and Guests and delivering operational excellence.
Essential Duties and Responsibilities :
Leading the Business
Maintains
inventory by performing Daily and Weekly inventory inspections
Manages cash
control per the policy manual and counts cash on hand, at shift changes
and at closing, to determine shortages or overages and prepares bank
deposits Review and approve invoices and ISTs
Track and
record waste
Create Memorable Experiences
Conduct table
visits
Motivates and
directs Team Members to exceed Guest expectations with accurate, fast, and
friendly service in clean surroundings
Fix bottle
necks, call chicken drops, and monitor speed of service
ENSURE product
quality and all standards are on the shift
Creating Leaders
Coaches,
trains, and develops team members around processes and procedures at each
station including LTOs
Actively
participates in team huddles offering ideas that will help the team and
restaurant
Ensures brand
standards are met
Positioning
team members on a shift and consistently thanking the team
Leading Store Operations
Be a role model
for Team Members by working hard to implement shift plan and drive
operational results
Directs
efficient and accurate preparation and sale of products for prompt
delivery within established speed of service guidelines
Motivates Team
Members during shift on each of the workstations
Reviews
restaurant results to identify successes and areas for improvement
Ensures that
restaurant upholds operational and brand standards
May be needed
to perform duties of TM or AM when necessary
QUALIFICATIONS
To perform this job
successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the
knowledge, skill and / or ability required.
RESOLVE
It is critical that the
candidate has a strong desire to make a positive image in people’s lives to
pursue excellence and have a passion for the QSR industry.
EDUCATION and / or
EXPERIENCE
High School or GED; Must
be certified to train all functions of each hourly position he / she will
supervise. Must be at least 18 years of age. Must be Serv Safe certified.
COMMUNICATION SKILLS
Good oral communication
skills : Ability to listen to and understand other points of view before
responding; Ability to influence others to gain commitment.
MATHEMATICAL SKILLS
Basic math skills as it
relates to counting change and totaling orders.
REASONING ABILITY
Must be able to exercise
sound judgment in considering course of action.
FLEXIBILITY
Handles day-to-day work
challenges confidently; is willing and able to adjust to multiple demands,
shifting priorities, and rapid change; must be available to work for a
minimum of 3 days a week and one full shift i.e. opening, mid, or closing
LEADERSHIP
Understanding of effective
practices in dealing with customers, exhibiting a positive and professional
appearance, demeanor, and dynamic energy.
WORK ENVIRONMENT
The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
EQUIPMENT
Fryers, walk in freezer,
menu boards, computers, cash registers, warmer lights, filtering machines,
oven, steam units, holding cabinets, thermalizer, storage units, soda fountain
hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer,
cooking utensils, and drive thru communication systems.
ENVIRONMENTAL CONDITIONS
The employee is
subject to inside environmental conditions, protection from weather
conditions, but not necessarily from temperature changes.
The employee is
subject to both environmental conditions; work activities occur both
inside and outside.
The employee is
subject to extreme cold temperatures below 32 degrees for periods of time.
The employee is
exposed to hazards which includes a variety of physical conditions, such
as moving mechanical parts, electrical current, exposure to high heat of
chemicals.
The employee is
subject to one or more of the following conditions : fumes, odors, dust,
mist, gases or poor ventilation.
PHYSICAL DEMANDS : The physical demands
The physical demands
described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
While performing the
duties of this job, the employee is regularly required to stand; use hands to
handle or feel; reach with hands and arms and be able to communicate. The
employee is frequently required to walk; stoop, kneel, crouch, and push. The
employee is occasionally required to sit and climb or balance. The employee
must regularly lift and / or move up to 10 pounds, frequently lift and / or move
up to 25 pounds and occasionally lift and / or move up to 50 pounds.