Position Summary

In the absence of another manager in the restaurant, the Shift Supervisor is responsible for supervising FOH/BOH operations in the restaurant by providing information and assistance to hourly staff; assuring that associates are following company policies and procedures; and providing outstanding guest/customer service. When a Shift Supervisor is scheduled with a manager, he/she will perform the job duties assigned to him/her by the manager on duty except for the restricted tasks noted below which the Shift Supervisor is not authorized to perform.

OrganizationalRelationships

• This Position reports to an exempt Manager at the restaurant where Shift Supervisor duties are performed. To the extent necessary, during the shift, Shift Supervisor seeks directions and support from a designated exempt manager.
• Positions that report directly to this position: None. Shift Supervisor responsible for overseeing/supervising FOH/BOH employees on the shift when no manger is present.

Essential JobFunctions

• Performs assigned opening duties, shift execution duties and/or closing duties.
• Upholds Covid-19 protocols and safety and sanitation standards
• Communicates all problems or unusual matters of significance promptly (i.e., employee relations issues/concerns, guest complaints) to the management team. Communicates urgent matters to the designated exempt manager on the shift.
• Ensures that the restaurant is organized and staffed as designated by the existing written schedule prepared by management through proper job assignments, break rotation and delegation of tasks.
• Provides support and assistance to hourly associates on point of sale and reservations issues.
• Coordinates and conducts excellent customer service with table visits and all guest services to encourage Return of Guest.
• Handles minor customer complain ts, taking prompt and appropriate action to resolve problem and make determination when to report to management on more serious complaints.
• Responsible for timely and accurate completion and reconciliation of all financial transactions and operate point of sale terminals according to established cash handling guidelines.
• Helps with and may conduct Legal Sea Foods training such as Service and Sanitation, Menu, Fish, and POS for new hires.
• Assists associates as needed to provide hospitality to guests.
• Makes floor plans, determines breaks for servers and support staff.

Skills andCompetencies Required

• Must be able to handle guest incidents/complaints.
• Excellent interpersonal and communication skills.
• Ability to handle cash and paperwork accurately.
• Leads by example.
• Demonstrated good judgment.
• Must be knowledgeable of Legal Sea Foods menus, policies, and procedures.
• Must be well versed in Point-of-Sale system.
• Exhibits and uses good manners, proper personal hygiene, positive attitude, and promptness.
• Must be able to perform under pressure in a high-volume restaurant setting.

Background &KnowledgeRequired

• Must be at least eighteen (18) years of age.
• Employed with the Company for at least six (6) month s with a demonstrated record of satisfactory job performance.
• High School diploma (or equivalent) required.

• Executed Employee Handbook Acknowledgment Form.

• Must be trained in and have the following certification s: Serve Safe Food, Serve Safe Alcohol; Choke Safe; Crowd Control; Allergen Training; CAR; Ethics; and Discrimination, Harassment & Retaliation; Prevention Training.

• Must have a complete background check satisfactory to the Company prior to working in the position.