Shift Leader

Compensation: $24-$25/hour (including tips) - $18-$19/hour base + $6-$7/hour in tips (based on recent averages). We are a lifestyle brand! If you are looking to join an awesome team, have a positive working environment and live a healthy and active lifestyle, we offer an exciting opportunity to join a thriving and ever-growing brand in this industry. We are on a mission to provide the world with simple, wholesome food and beverage items that fit today\'s lifestyle, offering an intimate yet fast and consistent experience every day, 365 days a year. We love and take pride in what we do, and we are looking for the right partners to grow with us.

PRINCIPAL RESPONSIBILITIES/ESSENTIAL JOB FUNCTION:

Lead by example, demonstrating positivity and maintaining clear communication with the entire team. Deliver outstanding customer service, actively addressing customer needs and resolving any issues or complaints with efficiency and professionalism. Motivate and guide team members to surpass customer expectations, promoting swift and friendly service in a clean and inviting environment. Ensure compliance with all food safety laws and sanitation regulations. Assist the General Manager with enforcing and maintaining all procedures and policies of Pura Vida at the store level. Responsible for covering all shifts and supporting stations. Responsible for organizing, scheduling and supervising shifts of team members. Assist the General Manager in monitoring employee attendance, punctuality, and time-off requests. Assign duties to team members based on their roles and skills to optimize productivity. Supervise employees and provide assistance with tasks as necessary to maintain operational efficiency. Conduct performance reviews and provide feedback to both upper management and team members to promote continuous improvement. Handle employee requests and address any concerns. Train new and existing team members on their roles and responsibilities to ensure high performance. Uphold company policies, as well as health, safety, and employment standards. Perform other duties as assigned to support overall store operations.

REQUIREMENTS:

Minimum 1 year experience in customer service in a hospitality environment (i.e. restaurant, hotel, etc.) High School Diploma or GED required; 2 years of college preferred Minimum 1 year of experience in management in a hospitality environment Exceptional communication, organizational, and problem-solving skills. Local/municipal requirements, such as Food Handler certification required. Experience with guest services management and demonstrates leadership abilities. Flexibility to work closing shifts and during weekends. Must be able to frequently lift and or move up to 50 pounds Bilingual proficiency (English and Spanish) is a plus. Able and willing to close the restaurant as needed, by following all closing procedures.

BENEFITS:

Health & Wellness – Medical, Dental & Vision, and more! Discounted Meals Growth Opportunities 401(k) Plan with Company Match The general nature and level of work being performed by persons assigned to this job classification are contained in this job description. This job description should not be construed as an exhaustive list of all responsibilities, essential job functions, duties, skills required and other job requirements of personnel in this role. All employees may be required to perform duties outside of their normal responsibilities from time to time as needed. Management reserves the right to assign or reassign duties and responsibilities to the job at any time Pura Vida Miami is proud to be an equal opportunity employer. We are committed to creating a workplace where diversity is celebrated and everyone feels welcome, regardless of race, color, religion, national origin, age, sex, sexual orientation, gender identity or expression, disability, veteran status, or any other legally protected characteristic. We believe that building a team with diverse perspectives and experiences makes us stronger, more creative, and more connected to the communities we serve.

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