Shift Leader

Responsibilities Assist in the management of specific areas of the restaurant during scheduled shifts. Ensure that the restaurant is properly organized and staffed as designated by the 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. Ensure that guest service in all areas meets applicable standards for quality, value, and cleanliness. Handle minor customer complaints, taking prompt and appropriate action to resolve problems and determine when to report more serious complaints to management. May contribute to the execution of the restaurant’s 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. Perform duties of all other non‑management positions. Inform immediate supervision promptly of all problems or unusual matters of significance. Perform other duties and responsibilities as requested by the management team. 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 adherence 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, thereby maximizing employee morale, productivity, and efficiency. Communicate all significant issues, both positive and negative, with management staff. Qualifications Minimum Age: 18+ years old Three or more months of restaurant experience as an hourly employee is strongly preferred. Excellent customer service and employee relation skills. Capability to supervise specific areas of the business in a fast‑paced environment. Ability to perform under pressure in a high‑volume restaurant, including moving and responding quickly for long periods of time. Ability to work in and out of different temperature ranges. Ability to stand for long periods of time. Ability to lift up to 50 pounds. Exhibit and use good manners, proper personal hygiene, a positive attitude, and promptness. #J-18808-Ljbffr