Hourly Shift Coordinator

The Hourly Shift Coordinator (HSC) is the Shift Leader of the restaurant focused on delivering sales and profit results through profitability, guests, people & operations. The HSC supports the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The HSC operates under the direction of the RGM and directly manages a shift of Team Members. Summary of Essential Duties and Responsibilities Profitability Follows all cash control and security procedures (e.g. safe counting, cash drawers) Maintains inventory by performing Daily and Weekly inventory inspections Receives inventory truck orders Guest Motivates and directs Team Members to exceed guest expectations with accurate, fast, and friendly service in clean surroundings People Provides coaching and feedback to Team Members to increase the restaurant team’s capabilities and raise restaurant performance Operations Sets an example for Team Members by working hard to implement shift plan and drive operational results Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines Motivates Team Members during the shift on each of the workstations Reviews restaurant results to identify successes and areas for improvement Ensures that restaurant upholds operational and brand standards Qualifications and Skills Must be at least eighteen (18) years of age High School Diploma or GED required, 2 years of college preferred 1-2 years of previous quick service restaurant experience Demonstrated understanding of guest service principles Available to work evenings, weekends, and holidays Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant Traditional Physical Requirements Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves Stand and walk for long periods of time (duration of shift) Occasionally climb on stools or ladders and reach for items located on shelves Frequently squat or stoop to reach items on low shelves or off the floor Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment Requires frequent motions of bending, wiping, sweeping, mopping, wrapping, and squeezing Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant #J-18808-Ljbffr