Shift Manager

The Shift Manager of the restaurant focused on delivering sales and profit results through profitability, guest, people & operations. The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, Guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and Guests and delivering operational excellence.

Essential Duties and Responsibilities :

Leading the Business

• Maintains inventory by performing Daily and Weekly inventory inspections
• Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits Review and approve invoices and ISTs
• Track and record waste

Create Memorable Experiences

Creating Leaders

Leading Store Operations

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and / or ability required.

RESOLVE

It is critical that the candidate has a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.

EDUCATION and / or EXPERIENCE

High School or GED; Must be certified to train all functions of each hourly position he / she will supervise. Must be at least 18 years of age. Must be Serv Safe certified.

COMMUNICATION SKILLS

Good oral communication skills : Ability to listen to and understand other points of view before responding; Ability to influence others to gain commitment.

MATHEMATICAL SKILLS

Basic math skills as it relates to counting change and totaling orders.

REASONING ABILITY

Must be able to exercise sound judgment in considering course of action.

FLEXIBILITY

Handles day-to-day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; m ust be available to work for a minimum of 3

days a week and one full shift i.e. opening, mid, or closing

LEADERSHIP

Understanding of effective practices in dealing with customers, exhibiting a positive and professional appearance, demeanor, and dynamic energy.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EQUIPMENT

Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive thru communication systems.

ENVIRONMENTAL CONDITIONS

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 accommodations 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.