Shift Manager

GENERAL PURPOSE OF POSITION: Assists in managing the operations of a Halo Burger unit and assumes responsibility for unit operations in the absence of other management. Supports the team members in order to provide quality food in a clean, safe and efficient manner so that guests will have an enjoyable experience at Halo Burger.

ESSENTIAL JOB DUTIES:

• Places the importance of exemplary guest service as the #1 priority
• Oversee and assigns unit employees and management to perform all duties in Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
• Adheres to and monitors employee compliance of the Halo Country employee handbook, policies and practices. Takes appropriate action to address employee issues and policy violations and immediately reports all employee issues, complaints and policy violations to his/her immediate supervisor or HR Manager.
• Monitors and makes appropriate adjustments to staffing levels during assigned shift.
• Performs opening and closing duties to company standards
• Immediately resolves guest requests and concerns in a respectful manner. 

ADDITIONAL DUTIES:

• Perform all duties in the Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) ) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
• Operates POS and records customer order, repeats order in a clear and understandable manner, makes accurate change quickly and efficiently.
• Operates Drive-Thru window and POS and records customer order, repeats order in a clear and understandable manner, makes accurate change quickly and efficiently.
• Prepares fountain drinks and frozen items.
• Prepares food by cutting chopping food items and cooking on grill or in fryers.
• Prepares food orders efficiently within 3 minutes.
• Package all menu items into bags or trays and places drink order into drink carrier.
• Serves food to customers in an efficient manner as necessary when working in other Basic Stations.
• Occasionally moves food product weighing up to 50 lbs into freezer and shelves stacked from to ceiling.
• Occasionally disposes of trash by transporting bags outside and into the dumpster.
• Occasionally cleans areas of the unit, including mopping, sweeping, washing dishes, wiping counter-tops and emptying used grease.
• Complies with all federal, state and local wage and hour laws and labor and employment laws.
• Wears required uniform and personal protective equipment when necessary.
• Performs frequent washing and sanitizing of: food areas, food preparation tools, and hands.
• Performs other job-related duties as assigned or required.

QUALIFICATIONS AND JOB REQUIREMENTS:

• General knowledge and understanding of the restaurant industry or retail operations required. Six months of restaurant management experience (QSR) or, one  year entry level retail management experience required.
• Experience running shifts without supervision.
• Leadership and supervisory practices and skills.
• Effective verbal and written communication skills.
• Basic math and basic reading skills.
• Time management skills.
• Organizational skills.
• Problem solving, decision making and conflict-resolution skills.
• Basic computer skills.
• Must be able to follow directions.
• Must be able to work irregular hours, nights, weekends and holidays.
• Must be able to multi-task and prioritize.
• Ability to successfully solve problems.
• Works with autonomy once given direction.
• Complies with all Halo Country, LLC Policies and Procedures, and all health and sanitation laws and regulations.
• Continuous standing, bending, stooping, lifting, stretching and frequent over-head lifting will be required when staging, preparing or packaging menu items and/or cleaning.

ENVIRONMENT: Frequent exposure to heat and hot liquid shortening while cooking. Frequent exposure to freezer when stocking food items. Occasional exposure to extreme temperatures based on variable weather conditions.