FOH SHIFT LEADER

GENERAL PURPOSE OF POSITION: Assists the General Manager with the operations, training and development of all employees within the restaurant at assigned time periods in the General Manager or Assistant Manager’s absence. Leads the restaurant employees during these times in order to provide quality food in a clean, safe and efficient manner so that our guests will have an enjoyable experience at the restaurant.

ESSENTIAL JOB DUTIES:

1. Leads, trains and coach’s restaurant employees in the successful operation of the restaurant.

2. Takes an active role in assisting the General Manager with new employee orientations and new hire’s training.

3. In the absence of management, directs and assigns restaurant employees to perform all duties in the restaurant as needed and depending on store volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items to meet operational standards.

4. Adheres to and monitors employee compliance of the restaurant 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 the General Manager.

5. Performs opening and/or closing duties to company standards.

6. Monitors and makes appropriate adjustments to staffing levels during assigned shift.

7. Monitors and maintains inventory levels to ensure product availability and portion control.

8. Completes and maintains all restaurant employment-related records and payroll records.

9. Reinforces the importance of placing guests’ needs first to all employees on a consistent basis.

10. Immediately resolves guest requests and complaints in a respectful manner.

11. Assists the General Manager with interviewing prospective team members.

12. Prepares all necessary operational reports.

13. Works with and communicates effectively with all levels of management and team members.

• Performs all duties in the restaurant depending on store volume and business needs to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items to meet operational standards.

• Complies with all federal, state and local wage and hour laws and labor and employment laws.

• Wears required uniform and presents a positive and professional image.

• Wears appropriate personal protective equipment as required by OSHA guidelines and ensures all restaurant employees comply.

• Complies with all Serve-Safe guidelines including frequent washing and sanitizing of: food areas, food preparation tools, and hands.

• Performs other job-related duties as assigned or required.

• High school diploma or equivalent preferred. General knowledge and understanding of the restaurant industry (full-service or casual dining preferred).

• Minimum of one year of restaurant shift leader experience (full-service or casual dining preferred) including experience running shifts without supervision or equivalent experience with the company.

• Knowledge of federal, state and local regulations and laws relating to employment and labor practices, Equal Employment Opportunity and wage and hour compliance.

• Knowledge of recruiting, interviewing and selection practices.

• Knowledge of federal, state and local health and sanitation laws and regulations.

• Leadership and supervisory practices and skills.

• Effective verbal and written communication skills.

• Basic accounting and time management skills.

• Organizational skills

• Problem solving, decision-making and conflict-resolution skills

• Proficient in Microsoft Office Suite

• Ability to follow directions

• Ability to work irregular hours, nights, weekends and holidays

• Ability to work at least 50 hours per workweek (as needed).

• Ability to multi-task and prioritize

• Ability to use restaurant planning tools

• Works with autonomy once given direction.

• Complies with all company policies and procedures, and all health and sanitation laws and regulations.

• Successfully completes and follows requirements of all ServSafe training and maintains ServSafe certification.

• 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.

*We participate in E-Verify as a part of our hiring process*