Shift Manager

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.

budgeted levels, including cash handling, food products, labor, paper

supplies, energy consumption, and other operational expenses.

setup and smooth shift transitions during shift changes.

supervising and directing team members, maintaining clear communication,

and ensuring a focus on customer service.

existing team members in various job stations and operational procedures

administrative

tasks, including reports, sales readings, and necessary documentation.

shift awareness walk-throughs to ensure operations are running smoothly.

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 :

a minimum of one full shift (open, mid, and / or close).

their own per week.

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 :

Runs shifts independently, including managing team members and ensuring

operations are smooth.

Take responsibility and complete Inventory Processes and manage

stock levels.

Good understanding of Labor Percentage and takes action to ensure

it aligns with budgeted levels.

Demonstrates a clear understanding of operational needs and adjusts

staffing and resources accordingly.

Expected Knowledge :

Intermediate understanding of Labor Percentage and how to react

and adjust staffing based on this metric.

Experience managing inventory processes and order planning.

Shift Level 3 :

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.

minimal supervision.

and Food Orders.

Food Costs and actively manages food cost reductions while

maintaining quality.

shift operations, managing customer service, team performance, and

overall restaurant functionality.

Percentage , Food Costs , and how to adjust operations to meet

cost control goals.

skills.

inventory based on business needs.

Shift Level 4 :

flexibility to work shifts across all days, including weekends and

holidays.

take on additional leadership and operational responsibilities.

shift, including Labor Percentage , Inventory , Food Orders ,

and Food Costs .

provides mentorship to junior Shift Managers.

and contribute to achieving restaurant performance goals.

and Food Costs and ability to proactively adjust to maintain

profitability.

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)

impact the customer experience and uphold the highest standards of service

in the Quick Service Restaurant (QSR) industry.

age.

required.

skills, with the ability to listen attentively, understand others’

perspectives, and respond clearly.

and gaining commitment to maintain high operational standards.

tasks such as counting change, totaling orders, and analyzing labor and

food costs.

judgment and make decisions based on situational needs and operational

goals.

challenges confidently, adapting to multiple demands, and adjusting

priorities quickly in a dynamic environment.

effectively, ensuring high customer satisfaction and smooth operations.

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 :

conditions, protection from weather conditions, but not necessarily from

temperature changes.

conditions; work activities both inside and outside.

temperatures below 32 degrees for periods of time.

variety of physical conditions, such as moving mechanical parts,

electrical current, exposure to high heat of chemicals.

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

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.