Shift Manager

Taco Bell - Shift Manager The Shift Manager works under the direction of the Assistant Manager and the RestaurantManager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager , there are multiple levels of responsibility and development. Progressionthrough these levels is based on demonstrated skills, experience, and operational knowledge.All levels require full certification in the position (completion of Shift Leader (SL) trainingpath and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following keyduties: Ensure the restaurant is clean and well-maintained, and that all company procedures arefollowed. Uphold the standards for food quality, cleanliness, sanitation, and customerservice. Effectively manage costs within budgeted levels, including cash handling, food products,labor, paper supplies, energy consumption, and other operational expenses. Responsible for cash register setup and smooth shift transitions during shift changes. Oversee and manage the shift, supervising and directing team members, maintainingclear communication, and ensuring a focus on customer service. When requested, train new and existing team members in various job stations andoperational procedures. Complete all required shift management administrative tasks, including reports, salesreadings, and necessary documentation. Post sales readings and conduct shift awareness walk-throughs to ensure operations arerunning smoothly. Observe and enforce all safety and security procedures, ensuring safe workingenvironment for both staff and customers. Training, coaching and development of Team Members. Qualifications: To succeed in this role, candidates must meet the following qualifications and demonstrate theability to perform all essential duties. These requirements are representative of the skills,knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) A high school diploma or GED Strong customer service skills Strong communication skills Basic computer and math skills Must be at least 18 years of age Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: Availability: At least 3 days per week, with a minimum of one full shift (opening, mid,and/or close). Responsibilities: o Runs a minimum of 1 shift on their own per week. Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/orclose). Must be available to close 1-2 days per week. Responsibilities: o Runs shifts independently, including managing team members and ensuringoperations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it alignswith budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing andresources accordingly. Expected Knowledge : o Intermediate understanding of Labor Percentage and how to react and adjuststaffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3 Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts(opening, mid, and/or close). Must be available to close 3 days per week. Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders . o Has an advanced understanding of Food Cost s and actively manages food costreductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, teamperformance, and overall restaurant functionality. Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjustoperations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: Availability: Open availability, with flexibility to work shifts across all days, includingweekends and holidays. Responsibilities: o Runs shift independently and take on additional leadership and operationalresponsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, FoodOrders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performancegoals. Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability toproactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members andother Shift Managers. Work Environment The work environment characteristics described here are representative of those an employeeencounters while performing the essential functions of this job. Reasonable accommodation maybe made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cashregisters, filtering machines, steam units, holding cabinets, storage units, soda fountain hook-upstation, microwave, cooking utensils, drive thru communication systems, coolers, freezers, andhot holding line Environmental Conditions: The employee is subject to environmental conditions, protection from weather conditions,but not necessarily from temperature changes. The employee is subject to both indoor and outdoor environmental conditions. The employee is subject to extreme cold temperatures below 32 degrees for periods oftime. The employee is exposed to hazards which include a variety of physical conditions, suchas moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust,mist, gases, or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonable accommodationmay be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands tohandle or feel; reach with hands and arms and be able to communicate. The employee isfrequently required to walk; stoop, kneel, crouch, and push. The employee is occasionallyrequired to sit and climb or balance. The employee must regularly lift and/or move up to 10pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50pounds. #J-18808-Ljbffr Taco Bell