Shift Leader

Primary
Accountability: The Shift Leader is responsible and accountable for all restaurant activities
while on duty, in the absence of the General Manager and Manager. The Shift
Leader works with the Restaurant Management Team to ensure all activities are
consistent with and supportive of the restaurant’s business plan. The Shift
Leader ensures all Crew Persons are performing their job responsibilities and
meeting expectations in all areas of their job description.

Essential
Functions: The essential functions of the Shift Leader position are denoted below in the
following key areas:

TOTAL GUEST SATISFACTION

Consistently provides a quality product and Guest service experience that delivers
total Guest satisfaction.

• Takes necessary action to ensure all Guest receive “Six Dollar Service”;
  anticipates and exceeds the Guests needs; handles “special situations”
  and requests immediately in a positive manner that encourages Guest to
  return.
• Effectively “paths” the restaurant to monitor all aspects of the
  restaurant’s operation to anticipate problems; takes initiative to correct
  problem areas immediately.
• Consistently enforces and maintains all Carl’s Jr. QSC (Quality, Service
  and Cleanliness) standards.
• Monitors and maintains proper staffing level and labor costs while
  ensuring high levels of QSC.
• Observes employee attitudes; takes appropriate steps to create a friendly
  atmosphere for employees and Guests.
• Suggests to Restaurant Management ways to improve Guest service.
  

TRAINING AND DEVELOPMENT

Strives to improve the skills and performance of all Crew Persons.

• Effectively trains Crew Persons utilizing the existing training program.
• Provides regular performance feedback to motivate and improve the
  performance of all Crew Persons.
• Provides direction and supervision for Crew Persons to maintain high
  productivity and high crew morale.
• Communicates employee work performance to the General Manager
  and appropriately addresses performance issues; maintains proper
  documentation of all disciplinary situations.
• Makes an on-going effort to improve personal performance level.
  

SUPPORTS BUSINESS OBJECTIVES

Supports efforts to maximize sales and profits and minimize controllable costs
by effectively directing and supervising work shift activities.

• Makes sound business decisions quickly to ensure Guests receive
  service beyond their expectations.
• Effectively plans, organizes and implements all daily operational
  routines and activities; completes all required administrative duties and
  daily paperwork.
• Able to supervise and perform closing and/or opening duties, as
  directed by Restaurant Management.
• Supports the goals, decisions and directives of Restaurant Management.
  

POLICIES & STANDARDS

Complies with all Carl’s Jr. policies and procedures regarding business and
personnel practices.

• Complies with and models all company policies standards, procedures
  and guidelines; enforces all in a fair and consistent manner.
• Holds employees and self accountable for the methods and processes
  used to achieve results.
• Role models and sets a positive example for the entire team in all
  aspects of business and personnel practices.
  

CARL’S JR. SHARED VALUES

Models and encourages Carl’s Jr. shared values.

• Is completely focused on and driven by the Guest.
• Is of high personal integrity and treats all employees with honesty,
  respect and dignity.
• Establishes an environment of trust to ensure honest, open and direct
  communication; and provides a communication process that works up,
  down and across the organization.
• Is performance oriented and driven; clearly communicates performance
  expectations, measures performance results, recognizes and rewards
  good performance and is intolerant of poor performance.
  

Requirements:

EDUCATION

High school diploma or equivalent. Good verbal and written communication
skills; is capable of communicating effectively with General Manager,
customers and co-workers; bi-lingual skills a plus.

EXPERIENCE

Must have successfully completed the entire Crew Person Training Program
requirements. Must be a minimum of 18 years of age.

TRANSPORTATION & INSURANCE

Must have reliable personal transportation, a valid driver’s license and proof of
insurance.

ACCESSIBILITY

Must have a telephone or other reliable method of communicating with the
restaurant. Maintains an open door policy.

HOURS

Must be able and willing to work flexible hours including opening and closing
shifts.

Skills &
Abilities:

Demonstrates and/or possesses the following:

• Basic knowledge of computers.
• Organizational, planning and time management skills.
• Team building skills.
• Problem solving skills.
• Ability to troubleshoot cash handling problems; good mathematics
  skills.
• Excellence in performing the duties of all work stations and in
  completing assigned tasks and duties.
• Ability to look at the restaurant operations (from a customer’s
  viewpoint).
• Ability to take initiative.
  

Physical
Abilities:

Must be able to:

• Stand for long periods of time.
• Bend and stoop.
• Work around heat.
• Work around others in close quarters.
• Move throughout the restaurant and visually observe restaurant
  operations and employee work performance.
• Lift 50 – 75 pounds.
• Work with various cleaning products.