Shift Manager

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

management administrative tasks, including reports, sales readings, and

necessary documentation.

operations are running smoothly.

safe working environment for both staff and customers

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)

A high school diploma or GED

Strong customer service skills

Strong communication skills

Basic computer and math skills

Must be at least 18 years of age

Must be Serv Safe certified

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.

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,

Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards,

computers, cash registers, filtering machines, steam units, holding cabinets,

storage units, soda fountain hook up station, microwave, cooking utensils,

drive thru communication systems, coolers, freezers, and hot holding line

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

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.