The Shift Leader is responsible for executing all front of house and back of house team member functions. Additionally they are responsible for managing shifts, executing the store plan to achieve established standards, sales and profits, operating and maintaining the store to maximize guest satisfaction and profitability. KEY TASKS AND RESPONSIBILITIES 1. Sales and Profits 2. Staffing 3. Quality 4. Service 5. Cleanliness 6. Training 7. Controls 8. Policies and Procedures 9. Administration 10. Maintenance 11. Employee Relations 12. Performance Management 13. Employment Standards
High school diploma or general education degree (GED); six (6) months related experience and/or training; or equivalent combination of education and experience.
PHYSICAL REQUIREMENTS • Ability to stand and walk continually throughout an eight hour shift. • Ability to bend, stoop and reach while performing any and all duties relevant to food preparation, dishwashing and sanitation activities. • Prepares meats, seafood and vegetables for cooking and maintains all cold table supplies. • Visual acuity to see restaurant menus, take customer orders, review customer bills and smoothly navigate dining room, kitchen and other facility areas. • Perform all cleaning functions. Sanitizes equipment, tools, utensils and work surfaces. • Ability to attend work as scheduled, working various schedules and shifts throughout normal business hours. This job description is intended to describe the general nature and level of work performed. It is not intended to serve as an exhaustive list of all duties, skills and responsibilities required of personnel as classified.