Shift Supervisor

Shift SupervisorOur Shift Supervisor is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is the expectation that the Shift Supervisor is fully certified in all front and back of house positions. This is a non-exempt position. As a Shift Supervisor, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environmentAssisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplaceAssisting the GM in training front of house team members to achieve established policies and proceduresAssisting the Executive Kitchen Manager in the training of kitchen team members using the certification processAssisting in the rollout of limited time menu offers or new menu items and recipe changesAssisting in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for serviceAdvising Executive Kitchen Manager and General Manager of any employee related issuesAssisting in day-to-day practices related to the team including initial and ongoing trainingReviewing and guiding the completion of Front of House team members training checklist and certification using Tender Greens Training Certification ProcessAssisting in morning and evening line checks, food tastings and pre-shift meetingsParticipating in food safety and line checks to ensure food standards are met and executed safelyCommunicating team member and guest injuries are reported to the GM and EKM at the time of injury and proper Tender Greens protocols are followed when GM and KM are not presentParticipates and assisting in employee safety training and LMS signoffs and meeting safety standardsParticipates in handling guest complaints that happen during their shift when a GM and EKM is not presentAssisting with the opening and/or closing of the restaurant depending on scheduleAssist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refreshConducting nightly notes and entering sales into the purchase trackerTaking catering orders and/or verifying catering orders are fulfilled accurately and on time before handing over to guest or third-party deliveryAssisting in overseeing Health Department visits when GM and EKM are not presentSupporting operations by performing any other duties as assigned to ensure the restaurant is producing to standardsAssisting in the ordering of food items including grocery, meat, fishAll other duties as assignedQualification Requirements for this position are:Prior kitchen and FOH experienceDemonstrated leadership skills, including coaching, and motivating a teamSolid base knowledge of culinary technique and its practical applicationMust enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution orientedAbility to work a flexible schedule based on restaurant needsCommitment to continuing culinary development in both technique and perspectiveOngoing current Food Safety Manager certificationBilingual Spanish/English is a plusPhysical, cognitive, social, and environmental requirements include:Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basisRepetitive forward bend of head/neckSome bending/kneeling/stooping/twisting/reaching requiredSome repetitive motion and force requiredMust be able to stand/walk for long periods of time (not all at one time)Must be able to work in a hot kitchen environmentSight, speech and hearing necessary to communicate with Team Members, Vendors and GuestsSight and good sensation are necessary to prevent burning oneself while in the kitchen areasHours: Must be available to work varied shifts including nights and weekends