Shift Manager

Shift Manager

150 Highway 19 South, Bryson City, NC

The person holding this supervisory position is considered a full 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.

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.

Profitability

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

Customer Satisfaction

Maintains positive customer relations, which includes:

• Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
• Assuring a comfortable environment for customers.
• Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
• Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
• Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

People

Building relationships with team members based on mutual trust and respect. Communicating and following the Daland "5 Star" Vision and Core Beliefs. Promoting teamwork. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. Informing the RGM of all team member grievances. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. Performing consistent administration of and compliance with Company policies and procedures. Communicating effectively with the crew and management team. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

Marketing

Engaging in positive community/public relations for Pizza Hut. Providing input for promotional ideas. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; Properly executing authorized marketing programs, including new product tests. Taking initiative to recommend new opportunities for increasing business.

Facilities

Conducting routine Preventive Maintenance on the facility and equipment. Taking corrective actions pursuant to the RGM's safety inspections. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. Maintaining cleanliness and sanitation in all areas of the restaurant. Organizing all work space to ensure ease of operation. Providing a quality work environment that is safe and complies with all OSHA regulations. Cleaning and organizing refrigeration units. Ensuring floors are clean and free from obstruction. Keeping HVAC vents and filters clean. Ensuring trash is disposed of promptly and according to security procedures. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. Ensuring all equipment is used according to proper operational procedures. Keeping restrooms cleaned and stocked. Keeping food prep areas cleaned and sanitized according to approved procedures. Ensuring the daily cleaning and maintenance of all equipment. Correcting any unsafe conditions. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

Administration

Effectively manages time, allocating an appropriate amount to each Key Result Area. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. Calls in orders for supplies on the phone, or electronically submits order via computer. If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. Recording amounts of inventory on hand on the inventory form. If requested by the RGM, prepares the weekly labor schedules. This involves these processes: Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. Performs daily accounting procedures. This includes these processes: At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. Cash on hand is counted and reconciled against total sales. Total deposit is calculated, and a deposit is prepared. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. If requested by the RGM, performs weekly accounting procedures. This includes these processes: Completing, as required, the Weekly Sales Analysis and analyzing it. Completing the Weekly Inventory. Completing the payroll functions. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. Calling any needed FRS numbers or statistics to the District Manager. Meets all deadlines and assures that subordinates meet their deadlines. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. Maintains and updates required files, manuals, and reports.

The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. Receiving and storing inventory items used in the unit. This involves these processes: Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

The following are the qualifications and minimum requirements necessary for a person to perform this job. Ability to work a minimum of three (3) days and at least 30 hours per week, but must be