Job Description

The Shift Manager will be primarily responsible for managing shift manager operations and achieving shift targets.

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Manage specific P&L line items, including but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensure sales and cost management targets are translated to specific shift targets Develop pre-shift plans and outline steps to achieve daily sales projections, targeted transaction count, and average check. 
• Manage food and labor costs during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engage with customers and role models service standards. Handles customer complaints in accordance with the client's customer complaint resolution and escalation procedures.
• Monitor and troubleshoot barriers to service and delivery time during assigned shifts. 
• Execute proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menu board, etc.) 
• Incorporate execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Execute store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Perform purchasing, ordering and inventory management tasks. 
• Evaluate achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicate shift targets to team members, motivates and guide as needed. 
• Implement staff schedule according to plan. 
• Check staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management