Shift Leader

Job Summary As a Shift Leader at Tacoverse, you are the frontline leader responsible for guiding team performance during assigned shifts. You will coach, develop, and empower team members to uphold The Tacoverse Standard—ensuring a guest‑first culture, operational excellence, food safety compliance, and team accountability. This role is critical in delivering a high‑energy, positive guest experience while maintaining smooth operations. Key Duties & Responsibilities Guest Experience & Hospitality Ensure every guest receives T.A.C.O. Hospitality: Take Initiative, Acknowledge Guests, Care Through Action, Own the Outcome. Lead team execution of speed, accuracy, and hospitality standards across all service channels (dine‑in, to‑go, delivery). Proactively resolve guest issues with urgency, professionalism, and hospitality. Team Leadership & Coaching Lead the shift with confidence, modeling a sense of urgency and positivity. Communicate clearly with team members before, during, and after the shift. Provide on‑floor coaching and support to ensure all stations are running effectively. Assign roles and responsibilities using the Tacoverse Positioning Guide and Deployment Map. Operations & Food Safety Execute all shift opening and closing procedures using Tacoverse checklists and protocols. Validate food quality, portioning, and presentation for all items before service. Maintain a clean, sanitized, and organized restaurant according to local health codes and brand standards. Ensure all team members follow proper food handling, hand‑washing, and allergen awareness practices. Safety & Security Enforce safe work habits, monitor temperature logs, and ensure secure handling of keys, cash, and equipment. Monitor for hazards and report or resolve them immediately. Shift Performance & Results Monitor daily performance metrics, waste, and labor targets. Ensure accurate and timely completion of daily cash handling, safe counts, and deposit procedures. Support inventory control by validating prep, portioning, and waste logs. Team Scheduling & Accountability Confirm all scheduled team members are present and clocked in on time. Adjust staffing and breaks in real time to match business needs while managing labor targets. Working Conditions Must be able to stand for extended periods, lift up to 30 lbs, and work in a high‑volume kitchen environment. Ability to work nights, weekends, holidays, and variable shifts as needed. Qualifications Minimum 1 year of restaurant or retail supervisory experience preferred. Ability to lead and influence a team in a fast‑paced, guest‑focused environment. ServSafe Certification (or ability to obtain within 30 days of hire). Excellent communication and time‑management skills. #J-18808-Ljbffr TexTaco