What are the responsibilities and job description for the Shift Coordinator/Leader position at Schlotzstsky’s bakery & Deli | Hoover?
Position Overview:
The Shift Coordinator (SC) is the Shift Leader of the restaurant focused on delivering sales and profit results through profitability, Guest, people & operations. The SC supports the Restaurant General Manager (RGM) and and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The SC operates under the direction of the RGM and directly manages a shift of Team Members.
Summary of Essential Duties and Responsibilities:
Profitability
- Follows all cash control and security procedures (e.g. safe counting, cash drawers)
- Maintains inventory by performing Daily and Weekly inventory inspections
- Receives inventory truck orders
Guest
- Motivates and directs Team Members to exceed guest expectations with accurate, fast, and friendly service in clean surroundings
People
- Provides coaching and feedback to Team Members to increase the restaurant team’s capabilities and raise restaurant performance
Operations
- Sets an example 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
Performs duties of the Team Member when necessary
Qualifications and Skills:
Must be at least eighteen (18) years of age- High School Diploma or GED required, 2 years of college preferred
- 1-2 years of previous quick service restaurant experience
- Demonstrated understanding of guest service principles
- Available to work evenings, weekends and holidays
- Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
REQUIREMENTS