Shift Leader

Job Summary
As a Shift Leader at Tacoverse, you are the frontline leader responsible for guiding team performance during assigned shifts. You will coach, develop, and empower team members to uphold The Tacoverse Standard—ensuring a guest-first culture, operational excellence, food safety compliance, and team accountability. This role is critical in delivering a high-energy, positive guest experience while maintaining smooth operations.
Key Duties & Responsibilities
Guest Experience & Hospitality
• Ensure every guest receives T.A.C.O. Hospitality:
Take Initiative, Acknowledge Guests, Care Through Action, Own the Outcome
• Lead team execution of speed, accuracy, and hospitality standards across all service channels (dine-in, to-go, delivery).
• Proactively resolve guest issues with urgency, professionalism, and hospitality.
Team Leadership & Coaching
• Lead the shift with confidence, modeling a sense of urgency and positivity.
• Communicate clearly with team members before, during, and after the shift.
• Provide on-the-floor coaching and support to ensure all stations are running effectively.
• Assign roles and responsibilities using the Tacoverse Positioning Guide and Deployment Map.
Operations & Food Safety
• Execute all shift opening and closing procedures using Tacoverse checklists and protocols.
• Validate food quality, portioning, and presentation for all items before service.
• Maintain a clean, sanitized, and organized restaurant according to local health codes and brand standards.
• Ensure all team members follow proper food handling, handwashing, and allergen awareness practices.
Safety & Security
• Enforce safe work habits, monitor temperature logs, and ensure secure handling of keys, cash, and equipment.
• Monitor for hazards and report or resolve them immediately.
Shift Performance & Results
• Monitor daily performance metrics, waste, and labor targets.
• Ensure accurate and timely completion of daily cash handling, safe counts, and deposit procedures.
• Support inventory control by validating prep, portioning, and waste logs.
Team Scheduling & Accountability
• Confirm all scheduled team members are present and clocked in on time.
• Adjust staffing and breaks in real time to match business needs while managing labor targets.

Working Conditions
• Must be able to stand for extended periods, lift up to 30 lbs, and work in a high-volume kitchen environment.
• Ability to work nights, weekends, holidays, and variable shifts as needed.

Qualifications
• Minimum 1 year of restaurant or retail supervisory experience preferred.
• Ability to lead and influence a team in a fast-paced, guest-focused environment.
• ServSafe Certification (or ability to obtain within 30 days of hire).
• Excellent communication and time management skills.