Restaurant Shift Leader

Summary of Position A shift leader is empowered to support management in meeting restaurant goals through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. The role includes: Hot Food, Served Fast, by Friendly People Outstanding Image and Cleanliness 100% Guest Satisfaction Reporting Relationships Reports directly to the General Manager or Manager on duty. Internally, the shift leader works closely with all levels of store personnel and home office departments. Externally, collaboration includes guests and distributors. Position Activities and Tasks Ensure that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures, performance standards, and local health department regulations. Assist with or perform all restaurant functions when necessary. Set up each shift for success through thorough planning, inspection, and anticipation of potential challenges. Communicate expectations with staff, assign work stations, and create enthusiasm and confidence in the team. Lead the shift, maintaining standards while keeping the team positive, organized, and focused. Take immediate action to correct food or service issues. Measure shift results against the plan and ensure readiness for the next guest and shift. Communicate with management regarding employee performance, guest concerns, and any maintenance or food issues. Physical Requirements / Environment / Working Conditions Extensive standing and walking for up to 8 hours Ability to see at 20 feet and at 12 inches, distinguish shapes, and utilize peripheral vision to avoid hazards Clear communication skills Exposure to heat, steam, smoke, and cold Reach heights of about 6 feet and depths of 2 ½–3 feet High level of mobility/flexibility in the available space Time‑management skills Read, write, and perform basic arithmetic Use fingers to write, slice, chop, and operate equipment Fit through openings 30 in. wide Work irregular hours under heavy pressure during busy times Bend, reach, and walk Carry trays weighing about 50 lb. for distances up to 30 ft. Lift up to 50 lb. Exposure to dishwashing and cleaning chemicals Supervision Received Receives direction and training from the Regional Manager regarding specific procedures and assignments. Education Level Required High school diploma; some college or degree preferred. Experience Required 1-year experience in the food service industry preferred. Disclaimer This position description is not intended, and should not be construed, to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of the principal job elements essential for making decisions related to job performance, employee development and compensation. Accordingly, the incumbent may perform other duties and responsibilities as required. #J-18808-Ljbffr