Shift Manager

JOB TITLE: Shift Manager                                             

REPORTS TO: General Manager                                      CLASSIFICATION: Non-Exempt 

DEPARTMENT: Restaurant Operations                        LEVEL: Management

SUMMARY OF POSITION: Non-exempt, full or part-time position. The Shift Manager is an entry-level restaurant management position. A Shift Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. Other duties as assigned. A Shift Manager may also be under the direction of another Shift Manager as the manager on duty.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions on a daily basis
• Record keeping, ordering/receiving, inventory, proper sales procedures, cash management, successful employee deployment, and relations are included in the administrative duties
• Responsible for the overall appearance and cleanliness of the restaurant guest, service, and maintenance of facility  
• Follows the work schedule as posted unless a change in the schedule is arranged with the General Manager

Specific Responsibilities

• Accepts and accurately processes payments using the cash register operating system
• Ensures all sales are processed according to policy
•  Investigates all sales, cash, or operating discrepancies according to the procedure
• Follows policy concerning the amount of cash kept in the register; counts and verifies cash drawer per store policy
• Proactively protects critical limits and standards assigned to product critical control points
• Unwavering protection of the safety of the product above all other job priorities
• Responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks
• Required to periodically attend and implement assigned food safety training classes and education opportunities
• Adheres to food safety standards and procedures
• Holds and safeguards keys to the restaurant
• Opens and closes restaurants following all specified security procedures
• Has a safe combination for getting proper coin and currency needed for cashiers, making drops, and depositing daily proceeds into safe
• Assigns registers; close out and counts down the registers; investigates all cash overages and shortages
• Responsible to provide a safe working environment for all team members at all times
• Immediately notifies the Supervisor of any guest or employee accidents or injuries and follows established procedures
• Protects assets at all times but does not put self at risk
• Practices safe work habits and reports any unsafe conditions to the General Manager
• Reads, understand, and follows instruction and labeling system on all Safety Data Sheets