Shift Manager

You are applying for work at an independently owned and operated franchise of Taco John’s International. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wages and benefit programs, which will vary from location to location.

Shift Manager

Status:  Non-Exempt - Hourly

Reports to:  General Manager

Position Summary: 

The Shift Manager directly supervises the daily operation of the restaurant and ensures that daily schedules of activity and established quality standards are maintained.  This includes the coordination of the individual and collective efforts of assigned staff.

Operational Systems:  To accomplish the tasks, the Shift Manager must utilize and implement the following:

• Opening, Mid-shift and Closing Checklist and FQT log from shift readiness book TellTJ.com Program, Training Program. Operations Manual, B.E.R., Customer Service initiative/program, Management Systems, Administrative Systems, Daily Waste Accountability, Product Weight Sheets, Material Safety Data Sheets, New Product & POP Implementation Guides and other systems as they are developed and become available.

Standards of Performance: To fulfill the responsibilities of Shift Manager, the following results must be met and maintained:

• E.R Scores of a minimum of 80% or higher
• Cash deletions and over rings in accordance with cash policy
• Takes initiative in completing additional projects or assignments

Essential Duties and Responsibilities:

• In the absence of the General Manager, Assistant Manager, assumes all responsibilities, duties and authority of the manager.
• Demonstrates complete understanding of all job functions and requirements. Communicates the primary and secondary responsibilities to team members.
• Monitors quality of products and services produced by team members and ensures compliance with established standards during assigned shift.
• Follows and communicates all standards to maintain a clean and sanitary restaurant including employee appearance, handwashing and proper food handling procedures.
• Coordinates work of staff to promote efficiency of operations.
• Trains team members, as assigned, and assists with orientation of new employees in a timely and efficient manner.
• Supervises co-workers in a consistently fair and firm manner. Maintains steady productivity through close supervision. Provides direction when necessary.
• Ensures that supplies are utilized properly and cost-effectively, per standards.
• Ensures that all food and supplies are stored and/or maintained under proper conditions, per standards.  
• Monitors food and supply quality and makes relevant recommendations for product utilization.    
• Inspects all storage facilities each day so that proper temperatures and conditions are maintained, food is covered, labeled and dated.        
• Keeps immediate supervisor informed of all relevant information including any diversions from normal activity, any substandard condition, personnel matters, etc.
• Treats team members with courtesy, respect and empathy and displays good listening skills.
• Displays team-building skills and always handles all assignments with a positive and enthusiastic attitude.
• Maintains professional appearance, per the employee appearance standards.
• Minimizes waste, follows and enforces all security policies, assists with improving productivity.
• Coordinates the team to meet or exceed service time, quality, and accuracy standards.
• Must be able to work any job station when needed and to operate cash register as appropriate.
• Other duties may be assigned.                                                                                                   

Supervisory Responsibility:

Directly supervises Team Members.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; and assigning and directing work.

Knowledge, Skills & Abilities:

• Knowledge of restaurant operations.
• Must possess excellent organizational skills.
• Able to communicate with individuals at all levels of the organization, within the restaurant and outside, while maintaining a professional demeanor.
• Able to rationally solve practical problems and deal with concrete variables.
• Able to speak, read, write and understand the primary language used by employees, customers, etc.
• Able read, write and perform basic mathematical calculations.
• Able to plan, project and organize a variety of tasks and functions.

Job Specifications:

Certificates, Licenses, Registrations:

NEHA food safety or equivalent

Basic Certified Manager (successful completion of all BCM requirements)

Work Environment/Physical Activities:

Ability to maneuver physically; 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. 

Note:  The above statements are intended to describe the general nature and level of work being performed by employees assigned to this position.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills associated with the position.