The Shift manager of the restaurant focused on delivering sales and profit results through profitability, Guest, people & operations. The HSC supports the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, Guest service and people. The shift manager helps the shift run smoothly by taking care of their restaurant teams and Guests and delivering operational excellence. 

Essential Duties and Responsibilities

Leading the Business

• Maintains inventory by performing Daily and Weekly inventory inspections
• Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits Review and approve invoices and ISTs
• Track and record waste

Create Memorable Experiences

• Conduct table visits
• Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings
• Fix bottle necks, call chicken drops, and monitor speed of service
• ENSURE product quality and all standards are on the shift

Creating Leaders

• Coaches, trains, and develops team members around processes and procedures at each station including LTOs
• Actively participates in team huddles offering ideas that will help the team and restaurant
• Ensures brand standards are met
• Positioning team members on a shift and consistently thanking the team

Leading Store Operations

• Be a role model for Team Members by working hard to implement shift plan and drive operational results
• Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
• Motivates Team Members during shift on each of the workstations
• Reviews restaurant results to identify successes and areas for improvement
• Ensures that restaurant upholds operational and brand standards
• *May be needed to perform duties of TM or AM when necessary 

Qualification and Skills

• Must be at least eighteen (18) years of age
• High School Diploma or GED
• Available to work evenings, weekends and holidays
• Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant

Physical Demands

• Must be able to lift up to 50 pounds of force frequently to move objects
• Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds
• Consistently handles product preparation
• Ability to kneel to utilize proper lifting procedures and to open safe
• Consistently lifts for product preparation, stocking and inventory

Hourly Rate Range $21.00-$24.00