Shift Manager

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.