Shift Leader

Job Description

Job Description

Job Summary

As Shift Leader, you are responsible for guiding the restaurant’s operations during your assigned shift. You’ll help uphold service and quality standards, support the General Manager, and ensure guests have a great experience. Your role involves leadership in food safety, cost control, staff supervision, guest service, and operational tasks.

Key Responsibilities

Shift & Operations Leadership

• Lead your assigned shift to ensure smooth operations, consistent service quality, and adherence to brand standards.

• Ensure staffing is appropriate for your shift; collaborate with the GM to fill gaps.

• Oversee opening or closing tasks as needed (setup, cleanup, securing facility, etc.).

Staff Management & Training

• Supervise and coach team members during your shift; provide feedback and assistance.

• Train new hires according to company standards and assist with ongoing training.

• Resolve minor conflicts between employees; escalate bigger issues to the GM.

Financial & Cost Control Support

• Handle cash duties during your shift: manage the register, reconcile transactions, and report discrepancies.

• Help monitor and control food, labor, and operating supply costs during your shift.

• Avoid unnecessary waste; follow inventory protocols and assist with stock control.

Guest Service

• Ensure excellent guest experience: greet customers, respond promptly to complaints, and maintain service standards.

• Log guest feedback or complaints per company protocol and work with GM to resolve.

Quality, Safety & Compliance

• Monitor food preparation, storage, and handling—ensure compliance with safety and sanitation standards (including FIFO).

• Enforce daily and weekly cleaning and maintenance tasks.

• Adhere to health, fire, and safety code regulations.

Communication & Reporting

• Maintain clear communication with team, GM, and other shifts.

• Report shift performance, incidents, and staffing issues to the General Manager.

• Use company systems (e.g., scheduling, training, internal communications) as required.

Continuous Improvement & Growth

• Demonstrate initiative in identifying process improvements or operational adjustments.

• Support the GM’s vision and objectives for the restaurant.

• Grow your leadership skills and prepare for advancement.

Qualifications & Skills

• Previous experience in a supervisory, lead, or team‐lead role in a restaurant or fast‐paced environment.

• Strong leadership, communication, and conflict‐resolution skills.

• Basic financial acumen: ability to manage cash, understand cost impacts, and monitor performance.

• Knowledge of food safety, sanitation, and relevant health regulations.

• Ability to multitask, stay calm under pressure, and adapt to changing situations.

• Flexible availability (nights, weekends, holidays).

• A positive, proactive attitude and desire to grow in the organization.

Physical & Other Requirements

• Stand and move throughout the restaurant for the duration of your shift.

• Lift or carry items (boxes, supplies) up to 50lbs.

• Be hands‐on and ready to assist in any area: front‐of‐house, back‐of‐house, or support tasks.