Shift Manager
Vacaville, California
The Shift Manager works under the direction of the Restaurant General Manager and Assistant General Manager. They work directly with team members andoperate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development.To qualify for this position, individuals must be fully certified by completingShift Leader (SL) training and obtaining ServSafe certification.
Essential dutiesand responsibilities include, but not limited to, the following:
• Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards forfood 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 andmanage the shift, supervising anddirecting team members, maintaining clear communication, and ensuring a focus on customer service.
• When requested, train new and existing team membersin 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
• Training, coaching and development of Team Members
Qualifications
To succeed in this role,candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirementsare representative of the skills, knowledge, and abilities required for eachlevel of Shift Manager:
Core Qualifications
• 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
Work Environment
The workenvironment characteristics described here are representative of those anemployee encounters while performingthe essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to performthe 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 thrucommunication systems, coolers,freezers, and hot holding line
Environmental Conditions:
• The employee is subject to environmental conditions, protection from weather conditions, but not necessarily fromtemperature changes.
• The employee is subject to both environmental conditions; work activities both inside and outside.
• The employee is subject to extreme coldtemperatures 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, electricalcurrent, 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 physicaldemands described here are representative of those that must be met by anemployee to successfully perform the essentialfunctions of this job. Reasonable accommodation may be made to enableindividuals with disabilities to perform the essential functions.
While performing the duties ofthis job, the employee is regularly required to stand; use hands tohandle or feel; reach with hands andarms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. Theemployee is occasionally required tosit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/ormove up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Essential dutiesand responsibilities include, but not limited to, the following:
• Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards forfood 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 andmanage the shift, supervising anddirecting team members, maintaining clear communication, and ensuring a focus on customer service.
• When requested, train new and existing team membersin 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
• Training, coaching and development of Team Members
Qualifications
To succeed in this role,candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirementsare representative of the skills, knowledge, and abilities required for eachlevel of Shift Manager:
Core Qualifications
• 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
Work Environment
The workenvironment characteristics described here are representative of those anemployee encounters while performingthe essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to performthe 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 thrucommunication systems, coolers,freezers, and hot holding line
Environmental Conditions:
• The employee is subject to environmental conditions, protection from weather conditions, but not necessarily fromtemperature changes.
• The employee is subject to both environmental conditions; work activities both inside and outside.
• The employee is subject to extreme coldtemperatures 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, electricalcurrent, 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 physicaldemands described here are representative of those that must be met by anemployee to successfully perform the essentialfunctions of this job. Reasonable accommodation may be made to enableindividuals with disabilities to perform the essential functions.
While performing the duties ofthis job, the employee is regularly required to stand; use hands tohandle or feel; reach with hands andarms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. Theemployee is occasionally required tosit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/ormove up to 25 pounds and occasionally lift and/or move up to 50 pounds.