Shift Manager

Shift Manager

2395 S. Main St., Rice Lake, WI

The person holding this supervisory position is considered a full 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.
• 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.
• Ensuring customers receive prompt, quality service.
• Ensuring quality ingredients are used to prepare all products.
• Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
• Restrooms.
• Table tops; booth backs and seats; and chair seats.
• Silverware, plateware, and glassware.
• Dining room floors.
• Salad bar.

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.
• If requested by the RGM, orders inventory items used in the restaurant.
• If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
• If requested by the RGM, prepares the weekly labor schedules.
• Performs daily accounting procedures.
• If requested by the RGM, performs weekly accounting procedures.
• Meets all deadlines and assures that subordinates meet their deadlines.
• Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
• Maintains and updates required files, manuals, and reports.

The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

The following are the qualifications and minimum requirements necessary for a person to perform this job.

Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.

Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

Sufficient physical agility to perform the functions of the position. This includes these processes:

• Sufficient physical strength to lift most items used in the operation of the restaurant.
• Sufficient communication skills. Position involves communicating with team members, superiors and customers.
• Ability to move at a fairly quick pace and to remain stationary for periods of six to eight