Shift Leader
In coordination with General and Assistant Managers, provide leadership and guidance to hourly staff in specific areas of the restaurant during scheduled shifts. A Shift Leader must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, drive-thru and back-line food preparation. Essential job functions include, but are not limited to:
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- Assist in the management of specific areas of restaurant during scheduled shifts.
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- Ensure that restaurant is properly organized and staffed as designated by written schedule through proper job assignments, break rotation and delegation of tasks during both peak and non-peak periods.
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- Conduct orientation, training and evaluation of crew members in all functional areas.
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- Assist hourly employees at the point of sale in the execution of product promotions.
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- Ensures guest service in all areas meets applicable standards for quality, value and cleanliness.
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- Handle minor customer complaints, taking prompt and appropriate action to resolve problem and make determination when to report to management team on more serious complaints.
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- May contribute in the execution of the restaurant's business plan through specific job assignments and projects as determined by the management team.
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- Responsible for timely and accurate completion of all cash accountability reports on assigned shifts.
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- Able to perform the duties of all other non-management positions.
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- Informs immediate supervision promptly of all problems or unusual matters of significance.
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- Perform other duties and responsibilities as requested by the management team.
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Additional
Responsibilities:
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- Supervise the operation of specific areas of the restaurant, providing direction and leadership to crew members, in accordance with established standards, policies and procedures.
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- Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
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- Work to establish a professional working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
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- Communicate all significant issues, both positive and negative, with management staff.
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Salary:
CompetitiveEstimated Salary: $20 to $28 per hour based on qualifications.
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