Overview: The shift lead shares in management responsibilities related mainly to their department in opening, shift change, during service, and closing. He or she follows checklists and policies to ensure a smooth operation. He or she has limited managerial authority. He or she will be called upon to work a station as determined by staffing and financial needs of the restaurant, and keep the restaurant clean and organized appropriately.
HUMAN
-be a leader worth following: INSPIRE AND MOTIVATE staff, give them reasons to excel. Bring meaning to people's lives!
-UPHOLD our MISSION STATEMENT
-TRAINS STAFF AND TRAINS TRAINERSso that the company culture starts with you and radiates from you in all directions
-maintains a teacher's CULTURE OF SUCCESSIONevery student has three main growth stages: entry level, proficiency, then the beginnings of a teacher.
-"FIGHTING FORM": line check including uniforms, all necessary equipment for the job, state of mental readiness
-maintains COMPLAINT / CONFLICT RESOLUTION POLICY that is fair and impartial, engenders a culture of respect and openness for staff (and communicates this to upper management EACH SHIFT)
FACILITIES AND OPERATIONS
-OPEN OR CLOSE the restaurant according to written checklists and procedures FOH and BOH (holder of shop keys at all times) in a timely manner (ideal is 45 min set up before opening / 45 min. breakdown after closing)
-WRITE PRIORITIZED PREP LIST with time marks and deadlines (see Lead training manual)
-TAKE ACCURATE INVENTORY on a weekly basis for purchasing and accounting.
-TRAIN AND OVERSEE STAFF in portion control, ensures that staff use these controls (by spot checks)
-TRAIN AND OVERSEE STAFF in production, organization, and cleanliness
-ENSURES all checklists and prep sheets are current and in use by staff
-addresses and delegates / solves MAINTENANCE ISSUES in a timely manner by contacting upper management
-MAINTAINS CLEANLINESS of the restaurant
-CONTROL LABORcut staff as necessary to maintain target labor percentage per business needs
-keeps MASTER RECIPE BOOK hard copy always available in the kitchen
-PREVENT THEFT (awareness of stock levels, PUTTING PRODUCT AWAY PROPERLY,notify upper management of all events/needs)
-MAINTAIN SECURITY of the restaurant by locks and proper closing procedures
-REPORT EVENTS AND CHANGES TO DIRECT SUPERVISOR EACH SHIFT
IN CASE OF EMERGENCY, MUST BE ABLE TO PERFORM THE FOLLOWING:
-deal appropriately with ACCIDENTS OR CRIME (know when to call emergency clinic, hospital, or police, etc.)
-CLOSE FOH AND FINANCIAL END of the restaurant, record financial data (will be held liable for missing cash)
-deal appropriately with UPSET OR ANGRY GUESTS, UPSET OR ANGRY STAFF ( using complaint policy)
-AUTHORIZE A DISCOUNT, and VOID A CHECK (must provide notated receipt with EVERY instance of this)
PAY:
$17 / hour