Shift Manager

Job Description

Job Description

JOB TITLE: Shift Manager

• REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
• SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis's best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.

JOB RESPONSIBILITIES:

• Assisting the Kitchen Manager and General Manager in training and developing the team.
• Flawless & independent shift execution.
• Engaging with guests to ensure an out-of-this-world experience for them.
• Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it's slow.
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.
• Streamlining the kitchen processes to maintain fast casual ticket times.
• Creating and maintaining a positive culture where people want to work and are pushed to be their best.
• Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.
• Maintaining and delegating checklists to ensure the effective running of the kitchen.
• Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.
• Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.
• Training and developing your team members.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance.
• Serving as an ambassador of Hi. And having pride in who we are.
• Any other tasks as assigned by your manager.
  
  
  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

• Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe success is inevitable by focusing on the things that matter most.
• Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like. 
• People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
• Chef-Driven – Great food doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.

REQUIRED QUALIFICATIONS:

• A minimum of 2 years of restaurant experience is required.
• High school diploma or equivalent required; some college preferred.
• Hepatitis A vaccination record.