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 to Guests and Employees every shift: Hot Food, Served Fast, by Friendly People; Outstanding Image and Cleanliness; 100% Guest Satisfaction.

Responsibilities

Support management in meeting restaurant goals through implementation, management and enforcement of company policies, procedures, programs and performance standards; Take a hands-on leadership role to deliver hot food served fast, outstanding image and cleanliness, and 100% guest satisfaction; Ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner; Perform or assist all functions for all positions under certain circumstances; Set up each shift for success through planning, inspection, and anticipating challenges; Communicate expectations with staff, assign work stations, and create enthusiasm and confidence in the team; Direct the shift by executing the plan, maintaining standards, keeping the team positive, organized and focused, and correcting food or service issues; Follow up by measuring results and ensuring the restaurant is ready for the next guest and next shift; Communicate with management regarding employee performance, guest concerns, food or maintenance issues

Requirements

High school diploma; 1-year experience (preferably in food service industry); Must be able to read, write and perform addition/subtraction calculations; Must have time management skills; Extensive standing and walking for up to 8 hours; Must be able to see at distance (20 feet) and close range (12 inches), distinguish shapes, use peripheral vision; Must be able to communicate clearly; Ability to work in exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2.5-3 feet; High level of mobility/flexibility; Ability to control and use fingers to write, slice, chop and operate equipment; Must fit through openings 30 inches wide; Ability to work irregular hours under heavy pressure/stress during busy times; Bending, reaching, walking; Ability to carry trays of food products weighing about 50 pounds for distances up to 30 feet; Ability to lift up to 50 pounds; Ability to tolerate exposure to dish and cleaning chemicals; At least 16 years of age; Legal right to work in the United States

Nice to have

Some college or degree; Food service industry experience

Benefits

401(k); Dental insurance; Employee discounts; Flexible schedule; Health insurance; Opportunity for advancement; Paid time off; Vision insurance; Medical; Wellness Program; Life Insurance; Disability Insurance; 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