Shift Leader

Job Description

Job Description

Now Hiring: Shift Leader

• Compensation: $16.00 per hour - $20.00 per hour
• Location: Culver's of HOUGHTON , MI
• Evening/closing shift differential
• Vacation time
• Monthly attendance and referral bonuses
• Wage increase opportunities every 6 months
• Flexible shifts to fit your lifestyle
• Career advancement opportunities
• Discounts for your Culver’s cravings

JOB SUMMARY

Culver’s Shift Leaders are natural leaders and strong role models for the entire True Blue Crew. They ensure that the restaurant runs efficiently during every shift. They maintain excellent guest service and operational control. In doing so, they motivate and enable the True Blue Crew to serve in a way that reaches this goal: We genuinely care, so every guest who chooses Culver’s leaves happy.

ESSENTIAL FUNCTIONS

1. Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards.
2. Consistently ensures guests receive quality products in five minutes or less for in-house orders and four minutes or less for drive-thru orders.
3. Ensures proper product quality control, presentation, and hold times according to the Operations Training Manual, Order Assembly.
4. Ensures shelf life, First In, First Out method of inventory rotation, and tempering sheet are maintained accurately.
5. Performs restaurant opening and closing procedures effectively.
6. Routinely monitors and coaches the team on safety best practices related to Culver’s hazard communication program and workplace safety.
7. Demonstrates and maintains a positive attitude among team members.
8. Empowers the team to handle guest comments “the Culver’s way.”
9. Ensures the team is knowledgeable about products and guest service.
10. Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant.
11. Demonstrates and ensures the team follows the standards for uniforms and appearance.
12. Demonstrates proficiency in all restaurant positions.
13. Maintains and monitors food and labor costs.
14. Administers team member breaks according to federal and state legal requirements.
15. Assists team members with missed punches, voids, discounts, and other managerial POS functions.
16. Prepares and reviews the daily reconciliation report against daily control totals from the cash register system to ensure accuracy.
17. Runs financial reports, counts afternoon drawers, enters drawer pickups, and completes daily deposits.
18. Attends all manager and team member meetings.
19. Ensures the team is effectively cross-trained by the training team.
20. Completes food inventory orders accurately, using forecasts and projections based on current restaurant sales.
21. Delegates and ensures the accurate completion of the Quality Control/Safe Food Checklist and First In, First Out product rotation.
22. Delegates restaurant and equipment cleaning.
23. Demonstrates positive and effective role modeling for all team members through appearance and attitude.
24. Follows and encourages the team to follow all restaurant policies and procedures consistently.
25. Ensures proper documentation of product waste on every shift.
26. Uses Radiant for cash-counting procedures.
27. Runs daily POS labor reports.

QUALIFICATIONS

Education

• High school diploma or equivalent required
• College degree preferred, but not required

Experience

• Restaurant managerial or supervisory experience preferred
• Guest-service experience preferred

Characteristics

We care more about personal characteristics than experience or education. The position can be taught, but personal qualities are refined and unique.

• Strong communication skills
• Positive, contagious attitude
• Effective leadership skills
• Ability to embrace constructive criticism
• Willingness to learn
• Strong decision-making skills
• Good listener
• Respectful, courteous, and kind
• Servant leader

PHYSICAL ABILITIES

• Stands for long periods of time without sitting; walks at a fast pace during shifts; bends, reaches, and stoops
• Lifts/carries 10 lbs. or less constantly
• Lifts/carries 11–20 lbs. constantly
• Lifts/carries 21–50 lbs. frequently
• Lifts/carries 51–100 lbs. occasionally

MANAGEMENT LEADERSHIP SUCCESS FACTORS

• Communication: Verbal and written communication, presentations to others; inclusive, honest, direct, and timely; clear and concise; delivers ideas for solutions to problems.
• Change Management: Takes initiative and is supportive of change; reacts quickly and appropriately; sets a good example as a role model in accepting change, executing change initiatives, and following through to ensure changes are effective.
• Decision Making & Problem Solving: Uses judgment, common sense, and sensitivity in addressing issues; gathers appropriate information and seeks input from cross-functional team members; collaborates with others to ensure decisions are made with consideration for their impact on others; makes timely and fair decisions; is able to make tough decisions when necessary.
• Innovation, Creativity & Vision: Seeks new ways to improve efficiency, effectiveness, and quality; achieves extraordinary results with ordinary resources.
• Planning, Short and Long Term: Organized and able to establish priorities and required resources; delivers the desired results; manages multiple deadlines and priorities; ensures that planning involves cross-functional team members to assess the impact of deadlines and utilization of resources.
• Organizational Relationships: Builds effective relationships with both external stakeholders, such as guests and vendors, and internal stakeholders, such as team members, as well as between levels, teams, and across functions. Supports and cooperates with other teams, negotiates, and has the ability to influence others.
• Builds and Sustains a High-Performance Team: Selects the right people for the right job. Develops team members and provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole.
• Accountability: Walks the talk. Delivers results on time and at the quality level promised.

WHY SHOULD YOU BECOME A MANAGER AT CULVER’S OF HOUGHTON?

Working at Culver’s as a manager will not be “just a job.” It will be a lively, energetic, fun, and rewarding career. It will consistently allow for your own personal growth as you lead others in their growth. You will be a vital part of Culver’s of HOUGHTON .

We will effectively train you in your leadership role at Culver’s of HOUGHTON for approximately eight weeks. Therefore, you will be highly prepared to lead once your training is complete.

This position may also offer numerous future opportunities, including, but not limited to:

• Paid leadership and management training at the Culver’s Support Center in Sauk City, WI
• Career opportunities for future advancement in our restaurant in HOUGHTON and/or mentorship franchise opportunities as Houghton Dining LLC expands

This job application is for a position in a restaurant owned and operated by an independent franchisee, not Culver's Franchising System, Inc. This means the independent franchisee controls and is solely responsible for the employment policies and practices for this location, including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, supervision, staffing, and scheduling. Culver Franchising System, Inc. will not receive a copy of any application you submit for this job posting and will have no control over whether you receive an interview and/or are ultimately hired or considered for employment. If you are hired for this job posting, the independent franchisee will be your employer.