Restaurant Shift Leader

Reports To: Assistant General Manager / General Manager Shift Type: Full-time or Part-time (Includes evenings, weekends, and holidays)

Job Summary

The Shift Leader is responsible for supervising daily operations during assigned shifts to ensure a seamless guest experience. This role involves motivating the team, delegating tasks, maintaining food safety standards, and resolving customer or operational issues as they arise. When the General Manager is not present, the Shift Leader is the primary authority on the floor.

Key Responsibilities

1. Team Leadership & Supervision

• Directing Workflow: Assign stations and delegate side-work to crew members based on peak and non-peak needs.
  
• Coaching: Provide real-time feedback and "on-the-fly" training to team members to improve performance.
  
• Conflict Resolution: Address and resolve internal staff disputes professionally and fairly.
  
• Opening/Closing: Lead the team through opening setup or closing cleanup, ensuring the restaurant is "guest-ready" for the next shift.
  

2. Operational Excellence

• Customer Service: Act as the first point of contact for customer complaints, ensuring a "make it right" resolution before the guest leaves.
  
• Cash Management: Perform drawer counts, manage safe drops, and ensure accurate cash handling procedures are followed.
  
• Inventory Control: Monitor food pars, record waste, and assist with ordering or restocking supplies as needed.
  
• Quality Control: Ensure all food and beverages meet brand standards for temperature, presentation, and taste.
  

3. Safety & Compliance

• Food Safety: Enforce strict adherence to health department regulations, including handwashing, cross-contamination prevention, and temperature logs.
  
• Workplace Safety: Ensure the floor is free of hazards and that all equipment is operated correctly.
  
• Policy Enforcement: Ensure all employees follow company policies regarding uniforms, attendance, and conduct.
  

Required Skills & Qualifications

• Experience: Minimum of 1 year in the restaurant industry; prior supervisory experience is a plus.
  
• Certifications: ServSafe Food Handler or Manager certification (or willingness to obtain one).
  
• Technical: Proficiency with Point of Sale (POS) systems and basic math for cash reconciliation.
  
• Physical: Ability to stand for long periods (8 hours) and lift to 50 lbs.
  

Core Competencies

• Communication: Ability to give clear instructions and listen to team concerns.
  
• Adaptability: Remaining calm and decisive during high-volume "rushes" or unexpected staffing shortages. xihmbke
  
• Integrity: Handling cash and sensitive store information with 100% honesty