Restaurant and Bakery Shift Leader

A shift leader is empowered to support management in meeting restaurant goals through the implementation, management and enforcement of company policies, procedures, programs and performance standards. It means taking a hands-on leadership role in the restaurant to deliver Hot Food, Served Fast, by Friendly People; Outstanding Image and Cleanliness; 100% Guest Satisfaction.

Responsibilities

Ensure that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures, performance standards, and local health department regulations; Perform or assist all functions for all positions in the restaurant when required; Set up each shift for success through thorough planning, careful inspection, and anticipation of potential challenges; Communicate expectations with staff, assign work stations, and create enthusiasm and confidence in the team; Execute the shift plan and maintain standards while keeping the team positive, organized, and focused; Take immediate action to correct any food or service issues; Measure shift results against the plan and ensure the restaurant is ready for the next guest and the next shift; Communicate with management regarding employee performance, guest concerns, food or maintenance issues

Requirements

High school diploma; 1-year experience preferably in the food service industry; Must be at least 16 years of age; Extensive standing and walking for up to 8 hours; Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards; Must be able to communicate clearly; Exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 feet; Must have high level of mobility/flexibility in space provided; Must have time management skills; Must be able to read, write and perform addition/subtraction calculations; Must be able to control and utilize fingers to write, slice, chop and operate equipment; Must be able to fit through openings 30 inches wide; Must be able to work irregular hours under heavy pressure/stress during busy times; Bending, reaching, walking; Carrying trays of food products weighing about 50 pounds for distances up to 30 feet; Lifting up to 50 pounds; Exposure to dish and cleaning chemicals

Nice to have

Some college or degree preferred; Preferably in the food service industry

Benefits

Medical, Dental, Vision, Wellness Program, Life Insurance, Disability Insurance; 401k, Health Savings Account; Employee Assistance Program, Employee Discount Program, Vacation/Sick Time Benefits, Travel Accident Insurance; Discounted Tuition, Waived Application Fee, Deferred Tuition, Complimentary Course, & More