Third Shift Supervisor - Full-time / Part-time

Summary Description: The Shift leader is a non-exempt extension of the restaurant management team who is responsible for ensuring the proper preparation and delivery of food and service by participating in and upholding Steak ‘n Shake standards with all associates assigned to the shift.

Position Purpose: To lead the restaurant during overnight hours allowing the exempt managers and non- exempt Operations Supervisors to focus on Breakfast, Lunch and Dinner meal periods

Staffing parameters: This position is strictly for the operating hours of Midnight to 7am and will only be compensated as a “Shift Leader” during these times.

1. RESPONSIBILITIES: Major functions/tasks performed in the job and the deliverable (report, product, output, etc.) produced.
Primary and On-Going Accountabilities

• Protects and promotes building the Steak ‘n Shake culture through actions that demonstrate Steak ‘nShakes Vision, Mission and Principles
• Establishes and maintains effective working relationships and partnerships with restaurant associates, Operations Supervisors and Management team
• Executes Steak ‘n Shakes Service and Production procedures as designed
• Executes LEARN (our guest recovery model) when a guest is not satisfied
• Effectively addresses Associate and Guest Accidents as designed in the Steak ‘n Shake procedures
• Effectively finds coverage for shifts when there is a call off or no call no show. This position is not responsible for scheduling associates, adjusting staffing levels and adjusting pay rates
• Promotes a safe and harassment free work environment for all overnight associates

Specific Duties and Responsibilities
Daily

• Assigns daily and detailed side work to each overnight associate and checks completion before allowing associates to leave.
• Prepares food and delivers service as defined by Steak ‘n Shake procedures.
• Coaches overnight associates on proper food preparation and service delivery as defined by Steak ‘n Shake procedures
• Protects Steak ‘n Shake assets by ensuring the following:
  1. Back door is locked
  2. Safe is locked
  3. Exterior lighting is working
  4. Cash procedures are followed

Weekly

• Communicates to management team overnight associate performance, training needs and Associate replacements needed.
• Assigns weekly detail cleaning tasks nightly and follows up to ensure completion.

2. SCOPE: Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc.

• Lead overnight associates to ensure deliver of Steak n Shake’s Vision, Mission and Principles
• Serves as a resource to colleagues and as a mentor to less experienced Associates
• Uses this position as a progression step to Operations Supervisor

2.a NOT in SCOPE:

• May not -Make the final decision to hire an associate
• May not – Determine pay rates or adjust pay rates
• May not – Discipline an associate beyond sending them home for later review with the General Manager
• May not – Complete deposits
• May not – Order or select products

3. KEY RELATIONSHIPS: Position’s key contacts and relationships.

Primary:

• Restaurant Associates
• Restaurant Trainers
• Restaurant Management

Secondary:

• District Manager
• Division President

4. REQUIREMENTS: Typical minimum requirements to perform the job.

• High School graduate or equivalent education preferred
• Certified in all Service and Production
• Stations at Steak ‘n Shake or equivalent experience
• ServSafe certified
• Understand Steak ‘n Shake policies, procedures, state laws, Health codes, Safe food handling and Sanitation procedures Positive, motivating communication skills Strong organization and time management skills
• Strong coaching and mentoring skills Flexible and adaptable to changing circumstances
• Ability to read, write, perform mathematical calculations and analyze data
• Demonstrate key principles; Golden Rule, Relentless pursuit of Excellence, Exceeding guest expectations, Economic objective, Entrepreneurial approach
• Able to work in excess of 50 hours per week while standing, walking and stretching Able to lift, carry, push and pull 30 lbs
• Able to perform any task performed by a service or production associate
• Able to see across the restaurant to monitor and oversee the operation
• Able to legally operate a motor vehicle Able to hear, understand and professionally respond to guest and employee inquiries, comments and concerns

5. KEY PERFORMANCE INDICATORS: Key indicators to be used to measure job performance.

• Restaurant Cleanliness
• Drive-thru times
• TCT
• Cash Control
• Associate
• Morale

6. CAREER PATH: Logical positions along the career path, vertical and/or lateral.

• Operations Supervisor
• Manager
• Wings Team Associate