Burger King Bellingham Shift Leader

div h4Job Details/h4 divstrongJob Location/strong: nbsp;nbsp;nbsp;3042 - Belllingham, WA/div divstrongPosition Type/strong: nbsp;nbsp;nbsp;Full-Time/Part-Time/div divstrongEducation Level/strong: nbsp;nbsp;nbsp;None/div divstrongSalary Range/strong: nbsp;nbsp;nbsp;$18.00 - $19.00 Hourly/div divstrongTravel Percentage/strong: nbsp;nbsp;nbsp;None/div divstrongJob Shift/strong: nbsp;nbsp;nbsp;Any/div divstrongJob Category/strong: nbsp;nbsp;nbsp;Restaurant - Food Service/div /div h4Description/h4p style="margin-left:0in;margin-right:0in;" /p table style="width:100%;" tbody tr td div p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"Reports to: Restaurant General Manager /span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"FLSA status type: Non-Exempt - Hourly/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"Direct Reports: None/span/span/p p style="margin-left:0in;margin-right:0in;" /p /div /td /tr /tbody /table table style="width:100%;" tbody tr td div p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:28pt;"Shift Leader/span/span/span/p /div /td /tr /tbody /table p /p p style="margin-left:0in;margin-right:0in;text-align:center;" /p p style="margin-left:0in;margin-right:0in;text-align:center;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:16pt;"Position Overview/span/strong/span/span/p p style="margin-left:0in;margin-right:0in;text-align:justify;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"emspan style="font-size:10pt;"A Shift Leader is a variable hour Ambrosia QSR employee who (after proper certification) is put in charge of limited time segments for the daily operations of a specific restaurant location. Shift Leaders are responsible for assigned shifts or times with the goal of enhancing/improving guest and team satisfaction along with supporting restaurant initiatives. Shift Leaders work in the front of the restaurant during peak hours to ensure the team is working together and guests have a quality experience. Shift Leaders are proficient in all team member positions and can handle operations safely when a manager is not present. Responsibilities will vary based upon the restaurants needs. The following is a list of some of the responsibilities and is not intended to describe all duties this position may perform. /span/em/span/span/p p style="margin-left:0in;margin-right:0in;text-align:center;" /p p style="margin-left:0in;margin-right:0in;text-align:center;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:16pt;"Job Responsibilities/span/strong/span/span/p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Profitability/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Ensure all food orders, specialty drinks and desserts follow company recipes and are always accounted for in the POS system./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Organize for shift readiness and position team members to meet the sales demands of the restaurant. Use and manage the waste and prep systems to control expenses. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Use equipment, small wares, and products for their intended purpose. Trouble shoot minor equipment issues and report any non-working or unsafe equipment concerns immediately. Ensure staff uses all safety equipment as required./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Follow all cash policies. /span/span/span/li /ul p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Guests/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Work with friendliness and a sense of urgency; greet every guest./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Walk through the entire restaurant checking on parking lot, bathrooms, dining rooms and talk to guests at their tables, asking how their meal was. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Demonstrate a sense of urgency and a guest first behavior. Promotes excellent customer service./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Handle guest complaints in the absence of an assistant manager or restaurant general manager./span/span/span/li /ul p style="margin-left:0.5in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Team/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Train and develop existing staff. Follow training plans and systems in place to achieve targeted goals./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Ensure that employees take breaks as required and minor work limitations are adhered to as directed./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Does not let anyone on the team perform work duties if he/she displays symptoms of being sick or not fit for duty. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Report employee and/or guest complaints immediately./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Promote a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report concerns/complaints immediately to restaurant general manager and human resources./span/span/span/li /ul p style="margin-left:0in;margin-right:0in;" /p p style="margin-left:0in;margin-right:0in;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Operations/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Manage all food safety regulations and follow restaurant safety procedures./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Follow all marketing plans to ensure the staff is trained and prepared for promotions. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Trouble-shoot basic equipment maintenance issues./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Ensure daily food safety compliance measures and operational standards./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Communicate with the restaurant general manager and above restaurant leaders when necessary. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Supervise on-shift personnel./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Execute great guest service and team member support by working in front of the restaurant as much as possible./span/span/span/li /ul p style="margin-left:0in;margin-right:0in;text-align:center;" /p p style="margin-left:0in;margin-right:0in;text-align:center;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Qualifications and Skills/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Must be 18 years old to be a shift leader for Ambrosia QSR. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Authorized to work in the United States. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Satisfy a criminal background check upon promotion or hire. Any offer of employment from an external source is contingent on the outcome of this process. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Ability to use a computer and perform basic functions./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Effectively communicate with co-workers and supervisors both verbally and in writing. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Demonstrate personal responsibility including but not limited to being on time, in uniform, treats others with respect. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Takes pride in work and leads with energy, engagement, and empathy. /span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Recognize the business needs and work with restaurant leaders to implement problem solving measures./span/span/span/li /ul p style="margin-left:0in;margin-right:0in;text-align:center;" /p p style="margin-left:0in;margin-right:0in;text-align:center;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Education and Work Experience/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"High School Diploma or equivalent preferred./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Serv Safe Certificate required./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Sexual Harassment Certificate required./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Shift control training completed in current restaurant and validated by the restaurant general manager and district manager./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"External hires must have 6+ months of direct food/retail lead experience./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Prior experience using a point of sale system is preferred./span/span/span/li /ul p style="margin-left:0in;margin-right:0in;text-align:center;" /p p style="margin-left:0in;margin-right:0in;text-align:center;"span style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"strongspan style="font-size:14pt;"Necessary Tools and Equipment/span/strong/span/span/p ul lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment)./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment)./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"POS systems; cash registers, and time keeping equipment./span/span/span/li lispan style="font-size:11pt;"span style="font-family:Calibri, sans-serif;"span style="font-size:9pt;"Janitorial supplies-brooms, dust pans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies./span/span/span/li /ul p /p p style="text-align:center;"span style="font-size:14px;"strongSummary of Benefits/strong/span/p ul lispan style="font-size:12px;"Medical – United Healthcare and Kaiser/span/li lispan style="font-size:12px;"Sick Time – 1 hour for every 30 hours worked, no waiting period/span/li lispan style="font-size:12px;"Direct Deposit/span/li lispan style="font-size:12px;"Flexible Scheduling/span/li /ulh4Qualifications/h4br