Shift Leader

Shift Leader

425 N. Halleck, Demotte, IN

The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.

Profitability

Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. Achieves planned/budgeted profits, as communicated by the RGM. This involves:

• Using established control systems and procedures to measure actual results and to identify deviations from planned results.
• Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

Customer Satisfaction

Maintains positive customer relations, which includes:

• Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
• Assuring a comfortable environment for customers.
• Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
• Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
• Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

Ensures customers receive prompt, quality service. This includes:

1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.

People

Building relationships with team members based on mutual trust and respect. Communicating and following the Daland "5 Star" Vision and Core Beliefs. Promoting teamwork. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. Informing the RGM of all team member grievances. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. Performing consistent administration of and compliance with Company policies and procedures. Communicating effectively with the crew and management team. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

Marketing

Engaging in positive community/public relations for Pizza Hut. Providing input for promotional ideas. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; Properly executing authorized marketing programs, including new product tests. Taking initiative to recommend new opportunities for increasing business.

Facilities

Conducting routine Preventive Maintenance on the facility and equipment. Taking corrective actions pursuant to the RGM's safety inspections. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. Maintaining cleanliness and sanitation in all areas of the restaurant. Organizing all work space to ensure ease of operation. Providing a quality work environment that is safe and complies with all OSHA regulations. Cleaning and organizing refrigeration units. Ensuring floors are clean and free from obstruction. Keeping HVAC vents and filters clean. Ensuring trash is disposed of promptly and according to security procedures. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. Ensuring all equipment is used according to proper operational procedures. Keeping restrooms cleaned and stocked. Keeping food prep areas cleaned and sanitized according to approved procedures. Ensuring the daily cleaning and maintenance of all equipment. Correcting any unsafe conditions. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

Administration

Effectively manages time, allocating an appropriate amount to each Key Result Area. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. Orders inventory items used in the restaurant. This involves:

1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.

Conducts weekly inventory of all food, paper and beverage products used in the unit. This involves:

1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.

Prepares the weekly labor schedules. This involves:

1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM