Shift Leader

Shift Leader

The Shift Leader is the member of the restaurant management team which consists of the Restaurant Manager, the Assistant Manager(s), and Shift Leaders. Whoever oversees a shift is designated as the "shift leader" in charge. Our goal is to always have a designated Shift Leader in position. Our Shift Leaders are generally responsible for coaching Crew Members throughout their shift to execute operational brand standards and deliver a great and friendly guest experience. They set goals, provide job assignments, and motivate others, celebrating successes and providing timely feedback.

Key responsibilities include:

• Responsible for all aspects of guest satisfaction. This is represented in an ongoing focus on maintaining the highest standards of product quality, guest service, restaurant cleanliness, and food safety (Q.S.C.)
• Support a respectful team environment and communicate shift priorities, goals and results with team
• Support the training of crew members as requested and provide coaching and feedback to crew members
• Create and maintain a guest first culture in the restaurant, resolve guest issues, and ensure Brand standards, recipes, and systems are executed
• Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws
• Drive sales goals and results, execute restaurant standards and marketing initiatives, manage cash over/short during shift, and ensure all products are prepared according to Brand standards

Qualifications include:

• Ideally some leadership experience in retail, restaurant, or hospitality
• Basic computer skills and proficiency in English (spoken and written)
• Strong math, financial management, and analytical skills
• Ability to motivate, train, and develop a team in a fast-paced environment
• Positive attitude, punctuality, and willingness to embrace change

Certification requirement includes:

• Must complete the required The Center Online courses within 3 months of promotion or employment
• Must possess a ServeSafe Food Handler's Certification or obtain certification within 60 days of promotion

Physical demands and working conditions include:

• Standing for extended periods
• Repetitive motion including bending, stooping, and reaching
• Lifting packages as needed
• Working in a small space and/or wearing a headset