Shift Manager

Shift Manager

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.

I. Profitability

A. Planning

B. Policies

C. Manages and Controls Cash

D. Controls cash drawers and team member "banks"

E. Assists the RGM in Managing and Controlling Cost of Sales

F. Assists the RGM in Managing and Controlling Cost of Labor

G. Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II. Customer Satisfaction

A. Maintains positive customer relations

B. Ensures customers receive prompt, quality service

C. Ensures quality ingredients are used to prepare all products

D. Ensures quality products

E. Ensures that all standards for cleanliness and sanitation are met or exceeded

F. Implements new or approved changes in policies, procedures and/or operation standards.

III. People

A. Maintains positive team member relations and a positive and productive workplace

B. Assists the RGM with managing the size and quality of staff

C. Assisting the RGM in training newly hired team members and team members preparing for promotions

D. Manages team member performance and supervises work

E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland

F. Assists RGM with personnel administration functions

IV. Marketing

A. Implements marketing programs to increase business

V. Facilities

A. Maintains a quality environment for our customers and team members

VI. Administration

A. Effectively manages time, allocating an appropriate amount to each Key Result Area

B. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized

C. If requested by the RGM, orders inventory items used in the restaurant

D. If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit

E. If requested by the RGM, prepares the weekly labor schedules

F. Performs daily accounting procedures

G. If requested by the RGM, performs weekly accounting procedures

H. Meets all deadlines and assures that subordinates meet their deadlines

I. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized

J. Maintains and updates required files, manuals, and reports

Non-essential functions:

A. Receives and stores inventory items used in the unit

Minimum qualifications/requirements:

A. Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B. Valid driver's license, insurance and automobile.

C. Able and willing to travel.

D. Telephone (cellular or land line) at residence.

E. Sufficient physical agility to perform the functions of the position.

F. Ability to maintain a state of self-composure under conditions of stress and anxiety.

G. Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H. Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.

I. Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.

J. Ability to communicate effectively with a large variety of persons with diverse backgrounds.

Equipment used:

Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". "Rocker Knife". "Vegetable Chopper". "Crock". Knives, spoons, spatulas and other common utensils. "Make Table". "Cut Table". "Oven". "Automatic Dishwasher". "Dough Proofer". "Three Compartment Sink". "Pan Gripper". "Portion Cups". "Scales". "Pan Separators". "Dough Perforator". "Cutting Board". "Reach In". "Scraper Block". "Prep Table". "Kitchen and Dining Utensils". "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". "Pan". "Walk-in". "Freezer". "Ice Machine". "Soda Dispenser" (pop machine). "Point of Sale Computer". "FMS" Field Management System. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items.