Shift Manager

Position Overview The Restaurant Shift Manager is responsible for overseeing daily operations during the shift, ensuring a high level of customer service and efficient team performance. This role involves managing staff, coordinating activities, and maintaining overall quality and safety standards of the restaurant. The Shift Manager plays a key role in supporting the restaurant's goals and delivering an exceptional dining experience. Benefits Overview Family first atmosphere Medical, Dental, Vision, Life, Disability, 401k Competitive Total Compensation Plans with 401k match Paid time off in your first year Team first environment Paid Gym Memberships Remote work in select roles Monthly team building exercises Everyday Pay if needed Flexible Schedules to attend family events Professional Training Advancement opportunities Leadership Training Essential Job Functions Team Leadership Supervise and lead team members during shifts, providing direction and support. Assist in training and developing staff to enhance performance and customer service skills. Operational Management Oversee daily operations, ensuring compliance with company policies and procedures. Monitor food quality, presentation, and safety standards to maintain high operational standards. Customer Service Ensure all guests receive prompt, friendly, and efficient service. Address customer inquiries, complaints, and feedback in a professional manner, striving to resolve issues effectively. Financial Oversight Assist in managing labor costs, inventory, and supplies to maximize profitability. Prepare cash registers and ensure accurate cash handling and reporting at the end of each shift. Scheduling and Staffing Create and manage employee schedules to ensure appropriate coverage during peak hours. Monitor employee performance, providing feedback and conducting performance evaluations. Safety and Compliance Enforce health and safety regulations, ensuring a safe working environment for all employees. Conduct regular inspections of the restaurant to ensure cleanliness and compliance with health codes. Qualifications Education High school diploma or equivalent; additional education in hospitality or restaurant management is a plus. Experience Minimum of [X years] of experience in the food service industry, with at least [X years] in a supervisory role. Skills Strong leadership and team management abilities. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and manage multiple tasks effectively. Proficient in point-of-sale (POS) systems and restaurant management software. Strong problem-solving skills and attention to detail. Physical Demands Ability to stand for long periods and perform physical tasks, including lifting (up to [specify weight, if applicable]). Must be able to work flexible hours, including nights, weekends, and holidays as required. Ability to navigate a busy restaurant environment efficiently. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin. #J-18808-Ljbffr Campbell Oil Company