Shift Leader

In coordination with General and Assistant Managers provide leadership and guidance to hourly staff in specific areas of the restaurant during scheduled shifts. A Shift Leader must be able to perform all job functions of each crew position including customer service product preparation cash accountability drive-thru and back-line food preparation. Essential job functions include but are not limited to:

• Assist in the management of specific areas of restaurant during scheduled shifts.
• Ensure that restaurant is properly organized and staffed as designated by written schedule through proper job assignments break rotation and delegation of tasks during both peak and non-peak periods.
• Conduct orientation training and evaluation of crew members in all functional areas.
• Assist hourly employees at the point of sale in the execution of product promotions.
• Ensures guest service in all areas meets applicable standards for quality value and cleanliness.
• Handle minor customer complaints taking prompt and appropriate action to resolve problem and make determination when to report to management team on more serious complaints.
• May contribute in the execution of the restaurants business plan through specific job assignments and projects as determined by the management team.
• Responsible for timely and accurate completion of all cash accountability reports on assigned shifts.
• Able to perform the duties of all other non-management positions.
• Perform other duties and responsibilities as requested by the management team.
  Additional Responsibilities:
• Supervise the operation of specific areas of the restaurant providing direction and leadership to crew members in accordance with established standards policies and procedures.
• Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality value service and cleanliness.
• Work to establish a professional working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate which will be conducive to maximize employee morale productivity and efficiency.
• Communicate all significant issues both positive and negative with management staff.
• Three or more months of restaurant experience as an hourly employee strongly preferred.
• Must have excellent customer service and employee relation skills.
• Must be capable of supervising specific areas of the business in a fast paced environment.
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• Must be able to work in and out of different temperature ranges.
• Must be able to stand for long periods of time.
• Must be able to lift up to 50 pounds.
• Must exhibit and use good manners proper personal hygiene positive attitude and promptness.

Required Experience:

Manager