Shift Manager

The Shift Manager (SM) supports the Restaurant

General Manager (RGM) in managing the operations during assigned shifts,

driving key performance outcomes related to sales, profitability, guest service

and people. The Shift Manager helps the shift run smoothly by taking care of

their restaurant teams and guests and delivering operational excellence.

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 :

• Maintains inventory by performing Daily and Weekly inventory

inspections

at shift changes and at closing, to determine shortages or overages and

prepares bank deposits. Reviews and approves invoices.

accurate, fast, and friendly service in clean surroundings

service

procedures at each station including LTOs

prompt delivery within established speed of service guidelines

improvement

standards

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 (opening, mid, and / or close).

their own per week.

Percentage and its impact on operations.

Shift Level 2 :

including 2 full shifts (opening, mid, and / or close). Must be available to

close 1-2 days per week.

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.

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 (opening, mid, and / or

close). Must be available to close 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.

Percentage 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,

walk in freezer, menu boards, computers, cash registers, warmer lights,

filtering machines, oven, steam units, holding cabinets, thermalizer, storage

units, soda fountain hook up station, microwave ovens, insulated oven mitts,

toasters, batter mixer, cooking utensils, and drive through communication

systems.

Environmental Conditions

weather conditions, but not necessarily from temperature changes.

activities both inside and outside.

degrees for periods of time.

physical conditions, such as moving mechanical parts, electrical current,

exposure to high heat of chemicals.

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 .