Driving excellence in customer service.

　　Maintaining company standards in product and facility specifications.

　　Reviewing food handling procedures.

　　Assisting operational processes.

　　The human resource responsibilities of a Shift Manager are limited to crew training and ongoing coaching and feedback for hourly employees.  In addition, the Shift Manager may assume full responsibility for the opening and closing of the restaurant.

　　Principle Accountabilities

　　Customer Satisfaction/Product Quality

　　Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.Conducts periodic food safety audits.Provides on-going coaching and feedback to crew on customer service, product quality and speed of serviceFinancial

　　Shares with the Assistant Manager day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and verifying drawers.Operations

　　Conducts daily inventory, completes shift-to-shift food safety audit and sets up daily control sheets.Reviews facility and equipment readiness.Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards.Monitors speed with service (SWS) performance and resolves bottlenecks to achieve SWS goals.In the absence of management, responsible for food and supplies deliveries and restaurant opening and closing.Human Resources

　　Provides ongoing coaching and feedback for crew employees.Provides "hands-on" training for crew in Learning Zone.Posts safety awareness documentation.Success Measures

　　Shift/Weekly restaurant performance in sales, labor, ICOS and controllablesPRC results and OSAT scores, food safety, financial auditsKnowledge and Skill Requirements

　　Delivers Excellence in Customer Service

　　Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed of service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance.

　　Restaurant Operations

　　Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards.

　　Educational Attainment/Experience Requirements

　　Minimum of 18 years old.Equifax clearance.Working Conditions

　　Work Hours:                             3 -- 10 hours

　　Days per Week:                       5 days per week

　　Inside/Outside:                         95% inside / 5% outside

　　Extreme Temperatures:            Ambient, near ovens and stoves

　　Noise Level:                             Normal

　　Disclaimer

　　The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).