FOH Shift Lead

Job Description

Job Description

POSITION SUMMARY: The Front of House (FOH) Shift Lead assists the General Manager with leading and developing people to execute outstanding product quality and customer service, build sales, and control costs for each shift. The FOH Shift Lead is also responsible for responding to guests’ concerns and assisting with standard cashier/food runner duties as needed.

KEY RESPONSIBILITIES:

• Foster an environment of mutual respect and teamwork
• Role model exemplary customer service, and ensure the team provides fast, friendly, and accurate service
• Promptly respond to customer concerns or complaints; listen to their problem, understand their unique situation, and determine how to best resolve their issue
• Regularly “walk the floor” to identify and correct little problems before they develop into big problems
• Hold the FOH team accountable for their performance; provide regular coaching and training
• Ensure opening and closing procedures are properly followed
• Assist cashiers as needed by taking and ringing in orders, delivering food to tables, bussing tables and interacting with customers
• Answer telephones, respond to guest inquiries and assisting with take-out orders
• Communicate guest feedback to restaurant management
• Ensure proper cash handling and deposit procedures are followed
• Educate the FOH team on all in-store marketing promotions
• Execute new product rollouts including selling to guests and product execution
• Oversee and assist with restaurant cleaning responsibilities, including cleaning the cashier area, restrooms, and table bussing
• Other duties as assigned

ESSENTIAL CORE VALUES:

• Integrity – The quality of being honest and having strong moral principles. Having integrity means doing the right thing in a reliable way.
• Teamwork –The process of working collaboratively with a group of people in order to achieve a goal. In order to work as a team, we need to:
  1. Effectively communicate
  2. Create efficiency in all we do
  3. Respect each other
  4. Foster ideas to make improvements
• Excellence – The quality of being outstanding or extremely good. Every employee that comes through the door will come with the mindset to create excellence – not just work.

QUALIFICATIONS/SKILLS:

• Must be friendly and guest service oriented
• Ability to communicate effectively
• Ability to use a Point of Sale system
• Must be able to work in a fast-paced environment and have a sense of urgency
• Ability to work as a team-player

EDUCATION AND/OR EXPERIENCE:

• This position does not have any specific education or experience requirements

ESSENTIAL PHYSICAL FUNCTIONS:

• Ability to stand/walk for 8 hours per day
• Must be able to lift and carry up to 30 lbs.
• Will frequently reach, bend, lift, carry, stoop, fine manipulation throughout the shift
• Must be able to work in both warm and cool environments, indoors and outdoors
• Must be able to tolerate higher levels of noise from restaurant machinery, music, and customers
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, and seafood

UNIFORM:

• Employees are expected to present themselves in a neat, clean, professional manner. This includes wearing a clean uniform, good personal hygiene, clean well-trimmed nails, and no gum chewing while on duty.

BENEFITS & PERKS:

• Great work life balance
• Closed on Sundays
• Closed major holidays – Thanksgiving, Christmas, New Year’s Day, Memorial Day & Labor Day
• Access to Direct Primary Care Health Program
• Paid Time Off
• Retirement Savings Program (IRA) with Employer Match
• Advancement opportunities
• Discounted employee meals