Shift Leader

JOB SUMMARY:

This position is responsible to assist the management team by ensuring food quality, Guest Service and restaurant cleanliness is maintained at the Company's standard of excellence during assigned shifts. Ensure that all Team Members within assigned areas adhere to and follow the established standards, procedures, and policies and elevates potential Team Member issues to the attention of the General Manager. Adheres to Company standard operating practices and absolutes. Maintains regular and consistent attendance and punctuality.
PRINCIPAL ACCOUNTABILITIES:

• Consistently monitors the overall operations of the restaurant that affect sales including Guest satisfaction, food quality, ambiance, cleanliness and smokin' service standards.
• Responsible for maintaining efficient staffing levels during assigned shift. Participates in decisions to cut staffing levels as business dictates.
• Ensure that all menu items are made according to recipe and presented in a Famous manner through line checks and smoker checks. Utilize food production and inventory tools available to support this responsibility.
• Ensure Guest satisfaction through table visits and responds to Guest comments and concerns in a constructive and positive manner.
• Responsible for accurately maintaining and adjusting transactions in the Point of Sale system.
• Assist the management team with the maintenance of inventory and placing management approved orders with vendors.
• Assist the management team with the execution of catering events/ orders.
• Responsible for following and enforcing cash-handling policies and safety guidelines on all shifts. Ensure secure, safe handling and transportation of funds during cash-outs.
• Maintain current knowledge of and assist management in complying with the Company's operational and Human Resource policies and procedures.
• Assist management with assuring compliance with documentation requirements of Sarbanes- Oxley and other state, federal and local laws.
• Coordinates miscellaneous projects as assigned by supervisor.
• Conducts daily Learning Celebrations.

QUALIFICATIONS ( Please indicate if required or preferred ):
Education:

• High School diploma or equivalent experience required

Experience:

• 2+ years restaurant experience preferred

Skills/Competencies/Certifications:

• Trainer certification in either Front of House or Back of House required
• Demonstrated time management and organizational skills required
• Must be internally motivated and detail oriented with a passion for the Brand and for teaching others
• Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required
• Ability to effectively communicate to Team Members, Guests, Vendors, etc., is required
• Superior Guest service, communication and listening skills are required
• Must be flexible and adaptable to change
• Must be available to work a minimum of 3 shift leader shifts per period. Required to work a flexible schedule including days, nights, weekends and holidays
• Valid driver's license preferred
• NRA ServSafe food and alcohol certifications preferred
• Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred

A c tivity

Frequency *

C omments (i.e. max #. lbs, % of

A c tivity

Frequency *

C omments (i.e. max #. lbs, % of time)

Balancing

Weekly

Ladders

Pulling

Hourly

Speed racks, carts

Carrying

Hourly

50+ pounds

Pushing

Hourly

Speed racks, carts

Climbing

Weekly

Ladders

Reaching

Hourly

High / low shelves

Crawling

Infrequently

Reach Above Shoulder

Hourly

High / low shelves

Crouching

Hourly

Low shelves

Repetitive Foot Movement

Infrequently

Depth Perception

Hourly

Repetitive Hand Movement

Hourly

Knives, cooking utensils

Fine Manipulation

Hourly

Knives, cooking utensils

Seeing

Hourly

Grasping

Hourly

Knives, cooking utensils

Sitting

Infrequently

Handling

Hourly

Food and kitchen items

Speaking

Hourly

Hearing

Hourly

Standing

Hourly

8 + hours

Kneeling

Hourly

Low shelves

Stooping

Hourly

Low shelves

Lifting

Hourly

50+ pounds

Walking

Hourly

8 + hours

Mixing

Hourly

Twist

Hourly

PHYSICAL REQUIREMENTS:

* Frequency : hourly / daily / weekly / occasional / infrequently

Environmental

Condition *

Comments

Inside/Outside

Variable

Restaurant environment, freezer, ovens; Outside to take out trash

Cold/Heat

Variable

Restaurant environment, grill, freezer, ovens; Outside to take out trash, start smoker

Wet/Dry

Variable

Restaurant environment

Noise/Vibrations

Variable

Restaurant environment

Hazards

Variable

Restaurant environment: knives, grill, fryer

Fumes/Dust/Odor

Variable

smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer

* Condition: normal / none / extreme / variable

Other Factors

Comments

e.g. travel

Up to 15%. May deliver full service catering, and to attend training sessions.