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.
• 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 and manage the shift,
  supervising and directing team members, maintaining clear communication,
  and ensuring a focus on customer service.
• When requested, train new and
  existing team members in 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 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:

• Availability: At least 3 days per week, with
  a minimum of one full shift (opening, mid, and/or close).
• Responsibilities:
• Runs a minimum of 1 shift on
  their own per week.
• Expected Knowledge:
• Basic understanding of Labor
  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:

o  
Runs shifts independently, including managing team members and ensuring
operations are smooth.

o  
Take responsibility and complete Inventory Processes and manage
stock levels.

o  
Good understanding of Labor Percentage and takes action to ensure
it aligns with budgeted levels.

o  
Demonstrates a clear understanding of operational needs and adjusts
staffing and resources accordingly.

• Expected Knowledge:

o  
Intermediate understanding of Labor Percentage and how to react
and adjust staffing based on this metric.

o  
Experience managing inventory processes and order planning.

Shift Level 3:

• Availability: At least 5 days per week,
  including 1 weekend day, with at least 3 full shifts (opening, mid, and/or
  close). Must be available to close 3 days per week.
• Responsibilities:
• Runs shift independently with
  minimal supervision.
• Completes Inventory Processes
  and Food Orders.
• Has an advanced understanding of
  Food Costs and actively manages food cost reductions while
  maintaining quality.
• Demonstrates full ownership of
  shift operations, managing customer service, team performance, and
  overall restaurant functionality.
• Expected Knowledge:
• Advanced understanding of Labor
  Percentage, Food Costs, and how to adjust operations to meet
  cost control goals.
• Strong inventory management
  skills.
• Ability to adjust staffing and
  inventory based on business needs.

Shift Level 4:

• Availability: Open availability, with
  flexibility to work shifts across all days, including weekends and
  holidays.
• Responsibilities:
• Runs shift independently and
  take on additional leadership and operational responsibilities.
• Manages all aspects of the
  shift, including Labor Percentage, Inventory, Food Orders,
  and Food Costs.
• Supports team development and
  provides mentorship to junior Shift Managers.
• Oversee full shift operations
  and contribute to achieving restaurant performance goals.
• Expected Knowledge:
• Deep understanding of Labor
  Percentage and Food Costs and ability to proactively adjust to
  maintain profitability.
• Strong leadership skills, with
  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: 

• The employee is subject to environmental conditions, protection from
  weather conditions, but not necessarily from temperature changes. 
• The employee is subject to both environmental conditions; work
  activities both inside and outside. 
• The employee is subject to extreme cold temperatures 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, electrical current,
  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
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.