Graveyard shift h1.location_city

The Shift Manager works under the direction of the
Restaurant Manager. They work directly with team members and operate shifts in
a restaurant. As a Shift Manager,
there are multiple levels of responsibility and development. Progression
through these levels is based on demonstrated skills, experience, and
operational knowledge. All levels require full certification
in the position (completion of Shift Leader (SL) training path and ServSafe
certification).

All levels of Shift Managers, regardless of their level, are responsible
for the following key duties:

• Ensure the restaurant is clean
  and well-maintained, and that all company procedures are followed. Uphold
  the standards for food quality, cleanliness, sanitation, and customer
  service.


• Effectively manage costs within
  budgeted levels, including cash handling, food products, labor, paper
  supplies, energy consumption, and other operational expenses.


• Responsible for cash register
  setup and smooth shift transitions during shift changes.


• Oversee and manage the shift,
  supervising and directing team members, maintaining clear communication,
  and ensuring a focus on customer service.


• When requested, train new and
  existing team members in various job stations and operational procedures


• Complete all required shift management
  administrative
  tasks, including reports, sales readings, and necessary documentation.


• Post sales readings, and conduct
  shift awareness walk-throughs to ensure operations are running smoothly.


• Observe and enforce all safety
  and security procedures, ensuring a safe working environment for both
  staff and customers.

Additional Responsibilities and
Requirements Based on Shift Manager Level

As Shift Managers progress through different levels, they take on
additional responsibilities:

Shift Level 1:

• Availability: At least 3 days per week, with
  a minimum of one full shift (open, mid, and/or close).


• Responsibilities:




• Runs a minimum of 1 shift on
  their own per week.




• Expected Knowledge:




• Basic understanding of Labor
  Percentage and its impact on operations.

Shift Level 2:

·
Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or
close). Must be available to close 1-2 days per week.

·
Responsibilities:

o
Runs shifts independently, including managing team members and ensuring
operations are smooth.

o
Take responsibility and complete Inventory Processes and manage
stock levels.

o
Good understanding of Labor Percentage and takes action to ensure
it aligns with budgeted levels.

o
Demonstrates a clear understanding of operational needs and adjusts
staffing and resources accordingly.

·
Expected Knowledge:

o
Intermediate understanding of Labor Percentage and how to react
and adjust staffing based on this metric.

o
Experience managing inventory processes and order planning.

Shift Level 3:

• Availability: At least 5 days per week,
  including 1 weekend day, with at least 3 full shifts (open, mid, and/or
  close). Must be available to close at least 3 days per week.


• Responsibilities:




• Runs shift independently with
  minimal supervision.


• Completes Inventory processes
  and Food Orders.


• Has an advanced understanding of
  Food Costs and actively manages food cost reductions while
  maintaining quality.


• Demonstrates full ownership of
  shift operations, managing customer service, team performance, and
  overall restaurant functionality.




• Expected Knowledge:




• Advanced understanding of Labor
  Percentage, Food Costs, and how to adjust operations to meet
  cost control goals.


• Strong inventory management
  skills.


• Ability to adjust staffing and
  inventory based on business needs.

Shift Level 4:

• Availability: Open availability, with
  flexibility to work shifts across all days, including weekends and
  holidays.


• Responsibilities:




• Runs shift independently and
  take on additional leadership and operational responsibilities.


• Manages all aspects of the
  shift, including Labor Percentage, Inventory, Food Orders,
  and Food Costs.


• Supports team development and
  provides mentorship to junior Shift Managers.


• Oversee full shift operations
  and contribute to achieving restaurant performance goals.




• Expected Knowledge:




• Deep understanding of Labor Percentage
  and Food Costs and ability to proactively adjust to maintain
  profitability.


• Strong leadership skills, with
  the ability to coach and guide team members and other Shift Managers.

Qualifications

To succeed in this role, candidates must meet the following
qualifications and demonstrate the ability to perform all essential duties.
These requirements are representative of the skills, knowledge, and abilities
required for each level of Shift Manager:

Core Qualifications (Applicable to All Shift Manager Levels)

• Passion for Excellence: A strong desire to positively
  impact the customer experience and uphold the highest standards of service
  in the Quick Service Restaurant (QSR) industry.


• Education and Experience:




• High School diploma or GED.


• Must be at least 18 years of
  age.


• ServSafe Certification is
  required.




• Communication Skills:




• Strong verbal communication
  skills, with the ability to listen attentively, understand others’
  perspectives, and respond clearly.


• Capable of influencing others
  and gaining commitment to maintain high operational standards.




• Mathematical Ability:




• Basic math skills to handle
  tasks such as counting change, totaling orders, and analyzing labor and
  food costs.




• Reasoning Ability:




• Ability to exercise sound
  judgment and make decisions based on situational needs and operational
  goals.




• Flexibility:




• Capable of handling day-to-day
  challenges confidently, adapting to multiple demands, and adjusting
  priorities quickly in a dynamic environment.




• Leadership:




• Proven ability to manage teams
  effectively, ensuring high customer satisfaction and smooth operations.


• Exhibits a positive and
  professional appearance, demeanor, and energy at all times.

Work Environment

The work environment characteristics described here are
representative of those an employee encounters while performing the essential
functions of this job. Reasonable accommodation may be made to enable
individuals with disabilities to perform the essential functions.

Equipment

Fryers, broilers, flat top grills, walk in freezer, menu
boards, computers, cash registers, warmer lights, filtering machines, oven,
steam units, holding cabinets, slicers, storage units, soda fountain hook up
station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and
drive through communication systems.

Environmental Conditions:

• The employee is subject to environmental
  conditions, protection from weather conditions, but not necessarily from
  temperature changes.


• The employee is subject to both environmental
  conditions; work activities both inside and outside.


• The employee is subject to extreme cold
  temperatures below 32 degrees for periods of time.


• The employee is exposed to hazards which include a
  variety of physical conditions, such as moving mechanical parts,
  electrical current, exposure to high heat of chemicals.


• The employee is subject to one or more of the
  following conditions: fumes, odors, dust, mist, gases or poor ventilation.

Physical Demands:

The physical demands described here are representative of
those that must be met by an employee to successfully perform the essential
functions of this job. Reasonable accommodation may be made to enable
individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is
regularly required to stand; use hands to handle or feel; reach with hands and
arms and be able to communicate. The employee is frequently required to walk;
stoop, kneel, crouch, and push. The employee is occasionally required to sit
and climb or balance. The employee must regularly lift and /or move up to 10
pounds, frequently lift and/or move up to 25 pounds and occasionally lift
and/or move up to 50 pounds.