Shift Leader D/L

Job Description

Job Description

Description:

Job Purpose Summary Responsible and accountable for supervising and supporting a productive and profitable restaurant: including Guest satisfaction, food quality and portioning, Team Member efficiency, and safety and security. Personally accountable for the C.O.R.E. 5, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 5. Essential Job Duties ? ? ? ? ? ? ? ? ? ? ? ? ? Interacts with Guests, Team Members, and Management.  Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures proper Guest service according to Rubio’s standards.  Supervises Team Members and assigns to appropriate positions as required.   Opens and/or closes restaurant according to Rubio’s standards.   Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed.  Supervises Team Member performance during store operations: including setup, food preparation, and cleaning before opening, during the shift, and at closing.  Provides performance feedback to Management. Works in position as cashier, expediter, or cook when not performing Management duties.     Performs non-Management duties as required: including cleaning the dining room, patio, and restrooms, taking out trash, stocking inventories, and maintaining cleanliness and food quality standards.   Inspects food for proper portioning, build order/assembly, temperature, and appearance. Responsible for order accuracy. Completes all cleaning and food quality checklists as required by Management. Ensures Team Members follow Company safety policies using required safety equipment.   Inspects and maintains the cleanliness and repair of the restaurant and its surroundings on a regular basis.   Maintains personal hygiene and appearance as prescribed by law and Rubio’s Dress Code standards. Completes financial paperwork on a daily basis.  Counts, dispenses, and deposits money according to Company policy. Assists in completion of periodic operational paperwork as prescribed by Management. Participates in development of self by attending ongoing classroom and online training. Trains and develops other Team Members as instructed by Management.    Non-Essential Job Duties Performs similar and incidental duties as required. Job Qualifications Education:  High School degree or equivalent combination of education and experience. Experience:  Some restaurant or retail experience preferred. Knowledge:  Knowledge of aspects of the restaurant industry.  Basic computer skills including e-mail and Microsoft Word. Basic kitchen skills: including grilling, frying, knife handling, product assembly, and prepping.  Language Skills:  Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers.  Bi-lingual Spanish a plus. Math Skills:  Overall skills and knowledge of basic mathematical principles and practices.  Ability to perform basic computations to complete financial paperwork. Other:  A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.)  Individual must have reliable transportation to arrive to work on time. T:\In-Store Materials\Training Packets\Shift Leaders\1 - Intro\Job Description - Shift Leader - 020121.docx Other Abilities:  Ability to maintain a high level of patience with others.  Requires working closely with co-workers for long periods of time.  Ability to provide organizational leadership and foster a team environment.  Ability to handle multiple priorities.   Reporting Relationships Reports to the General Manager and/or Assistant Manager.   Major Business/Professional Contacts The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors.  It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company.  The Shift Leader will regularly give suggestions to his/her Managers regarding operations.  The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.) Working and Environmental Conditions Work indoors and outdoors (patio, for events, or to take trash to the dumpster).  Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.)  Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another.  Some noise and vibration exposure.  If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches.  If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must be at least 18 years of age or older. Must be able to lift 55 lbs.  Ability to stand for long periods of time.  Performs fine hand manipulation during food preparation and cleaning.  Flexible hours, night and day, weekends and holidays.  Ability to operate all related restaurant tools and equipment.  Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, tablets, POS and Verifone system, telephone, calculator, multi-use printer/scanner, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.   T:\In-Store Materials\Training Packets\Shift Leaders\1 - Intro\Job Description - Shift Leader - 020121.docx