Shift Manager I

Manager I (200041) Purpose: Assist Branch management in tactically executing QSR or similar restaurant management operations. Ensure the restaurant is clean, ready for business, staffed, and operates to high operational standards, using prescribed policies and procedures to make management decisions. Essential Functions Complete opening, daily and closing procedures/checklists in accordance with company policies and procedures Assist the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points of sale Participate in the interview process, provide input in hiring, recommend termination, advancement, promotion or other status change to the GM for associates within the unit Assign work tasks and activities, participate in preparing schedules, and ensure that all shifts are covered Actively ensure all associates take mandated rest breaks and meal periods Ensure display areas are clean, stocked, and visually appealing Ensure all equipment is in good working order Operate cash register and void transactions as needed while following all cash handling policies and procedures, and maintain proper security of cash at all times Monitor compliance with wellness and safety procedures and guidelines, build awareness about wellness and safety, and report safety concerns to the GM Understand and perform all health and safety activities as specified in the Manager’s Guide to Associate Health and Safety Place orders for individual units, receive goods, and process invoices Ensure that the company has current contact information for all associates working in the restaurant Requirements Ability to work shifts during various operating days and hours each week; during opening, busy day parts, and closing to monitor restaurant associates’ work activities during these different days and times Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards Minimum of 2 years food and beverage, cash handling, and customer service experience Minimum of 6 months supervisory or lead experience in a restaurant or production kitchen Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers Reporting Relationship and Other Important Information The position is non-exempt under the Fair Labor Standards Act and typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. Minimum Qualifications, Knowledge, Skills, and Work Environment See Requirements section. Equal Opportunity Employer Equal Opportunity Employer (EOE). Minority, Female, Disabled, Veteran (M/F/D/V). Drug Free Workplace (DFW). #J-18808-Ljbffr