Job Description

Role Overview:

The Shift Manager runs shifts, leads Team Members, and is a part of the restaurant management team. The Shift Manager shares accountability with the restaurant management team for all restaurants operations focusing on satisfying guests, developing team members, and growing sales and profits.

Service:

• Ensures 100% satisfaction for all LJS guests
• Solves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfied

People/Culture:

• Assist management team in collecting Voice of the Customer (VOC) feedback
• Motivates Team Members to perform at or above expected performance levels
• Ensures staffing levels meet guest service requirements at all times
• Treats all Team Members with respect while fostering a sense of teamwork and accountability
• Accountable for positive engagement at every guest encounter

Product:

• Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfaction
• Positively impacts profitability by effectively managing product projections and controlling waste
• Provides, to every guest, a come-back quality service and taste experience

Place:

• Maintains a clean, safe, and comfortable environment for guests and Team Members
• Clean as you go mentality Ensure the restaurants interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all times
• Provides an environment that encourages guests to return

Leadership:

• Provides encouragement to Team Members, including communicating team goals and identifying areas for new training or skill checks
• Assists management with hiring processes and new Team member training
• Answers Team Member questions, helps with Team Member problems, and oversees Team Member work for quality and guideline compliance
• Communicates deadlines and sales goals to Team Members
• Develops strategies to promote Team Member adherence to company regulations and performance goals
• Learn to forecast sales, create work schedules, order and track inventory, and complete required performance reports
• Ensure cash control, security, safety and food quality standards are consistently met

*Performs other duties as assigned by restaurant management

Core Competencies:

Service Orientation The ability to demonstrate concern for satisfying ones external and/or internal guests

Interpersonal Awareness - The ability to notice, interpret, and anticipate others concerns and feelings, and to communicate this awareness empathetically to others

Self-Managing Performance - The ability to take responsibility for ones own performance, by setting clear goals and expectations, tracking progress against the goals, ensuring feedback, and addressing performance problems and issues promptly

Initiative - Identifying what needs to be done and doing it before being asked or before the situation requires

Results Orientation - The ability to focus on the desired result of ones own work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them

Active Learner - Understanding the implications of new information for both current and future problem-solving and decision-making and actively strives to build knowledge and skills

Team Leadership - The ability to demonstrate interest, skill, and success in getting others to learn to work together

Job Qualifications

Role Requirements:

• Must meet minimum state requirements for age; No previous experience required
• Must have reliable transportation and the ability to work rotating shifts
• Take absolute pride in everything you do
• Value customer service and hold the ability to positively impacts our guests' experience
• Work well in a fast-paced environment
• Practice high quality food and cleanliness standards
• Bring an upbeat energy and positive attitude to the team
• Has a commitment to timeliness and a sense of urgency
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role.

While performing the duties of this role, the employee is regularly required to:

• Work for several hours in a standing position
• Talk and hear; Communicate with Team Members and guests
• Handle, feel and reach with arms and hands
• Sit, climb, and balance
• Stoop, kneel, crouch, and crawl
• Lift and move up to 50 pounds

Working Conditions:

The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.

• Exposure to cooking fumes
• Moderate noise level
• Exposure to heat and hot cooking equipment
• *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.