RESTAURANT SHIFT LEADER

Potbelly Shift Leader

Leads and behaves according to Potbelly Values. Leads a shift by managing and developing Associates to execute outstanding product quality and customer service, build sales and control costs for each shift. Follow standard Potbelly operating policies, procedures, and tool use with essential areas of focus including but not limited to:

People

• Lead Associates to run great shifts, including assigning tasks (cleaning, line duties, opening/closing duties), providing feedback and training.
• Ensures that all station training programs are executed to standard.
• Know and execute personnel policies, labor laws and safety and security procedures.
• Lead Associates to ensure opening/closing/transition duties are completed without supervision.
• Maintain a fun, positive, respectful, and professional work environment.
• Inform the General Manager of employee issues and concerns.

Customers

• Provide fast, friendly, and accurate service.
• Empower Associates to make sure all customers leave happy.
• Know and execute all food safety requirements and practices.
• Effectively handle customer complaints/issues.

Sales

• Manage and organize the line and delegate duties to Associates.
• Know and uphold standards for product quality.
• Work the line as needed and resolve service barriers.
• Ensure back-of-the-house procedural standards are met.
• Promote sales on the shift through executing the marketing plan within the four walls.

Profits

• Control food costs, labor, waste, and cash on the shift.
• Count drawers and follow proper daily cash handling procedures.

Essential Physical Functions

• Ability to stand/walk for 9-10 hours per day.
• Must be able to exert well-paced and frequent mobility for periods of up to five hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Must be able to tolerate higher levels of noise from music, customers and employee traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.
• Ability to oversee a fast-paced, high-volume, customer-focused restaurant through coordination of schedules, problem-solving, maintaining cleanliness, training employees, and providing great customer service.

Experience, Education and Behaviors

• Must represent Potbelly Advantage and Our Values.
• Must be 18 years of age or older.
• Minimum of 1-year supervisory experience in a restaurant or retail environment preferred or through internal development.
• Minimum educational requirement: High School diploma.
• Must be able to work a flexible work schedule that could include a minimum of 2 opens and/or closes per week.
• All management team members are required to complete an approved Food Safety Manager course and successfully complete a proctored Food Safety Manager exam for the jurisdictions they operate in.
• Recertifications must adhere to the jurisdictional requirements and standards. Should the management team member fail to pass the certification requirements after two attempts, they will be not be qualified to continue to perform in a management team member capacity
• Must have reliable transportation.