In coordination with General and Assistant Managers, provide leadership and guidance to hourly staff in specific areas of the restaurant during scheduled shifts. A Shift Leader must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, drive-thru and back-line food preparation. Essential job functions include, but are not limited to:

*Assist in the management of specific areas of restaurant during scheduled shifts.
*Ensure that restaurant is properly organized and staffed as designated by written schedule through proper job
assignments, break rotation and delegation of tasks during both peak and non-peak periods.
*Conduct orientation, training and evaluation of crew members in all functional areas.
*Assist hourly employees at the point of sale in the execution of product promotions.
*Ensures guest service in all areas meets applicable standards for quality, value and cleanliness.
*Handle minor customer complaints, taking prompt and appropriate action to resolve problem and make
determination when to report to management team on more serious complaints.
*May contribute in the execution of the restaurant’s business plan through specific job assignments and projects
as determined by the management team.
*Responsible for timely and accurate completion of all cash accountability reports on assigned shifts.
*Able to perform the duties of all other non-management positions.
*Informs immediate supervision promptly of all problems or unusual matters of significance.
*Perform other duties and responsibilities as requested by the management team.

Additional Responsibilities:
*Supervise the operation of specific areas of the restaurant, providing direction and leadership to crew members,
in accordance with established standards, policies and procedures.
*Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for
quality, value, service and cleanliness.
*Work to establish a professional working relationship with all restaurant employees to foster and promote a
cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity
and efficiency.
*Communicate all significant issues, both positive and negative, with management staff.
Minimum Age: 18 years old

Additional
*Three or more months of restaurant experience as an hourly employee strongly preferred.
*Must have excellent customer service and employee relation skills.
*Must be capable of supervising specific areas of the business in a fast paced environment.
*Must be able to perform under pressure in a high volume restaurant including moving and responding quickly
for long periods of time.
*Must be able to work in and out of different temperature ranges.
*Must be able to stand for long periods of time.
*Must be able to lift up to 50 pounds.
*Must exhibit and use good manners, proper personal hygiene, positive attitude, and promptness.