Job Abstract

The Shift Manager runs shifts, leads Crew Members, and is a part of the restaurant management team.  The Shift Manager shares accountability with the restaurant management team for all restaurant’s operations focusing on satisfying guests, developing crew members, and growing sales and profits.  

Duties and Responsibilities:

SERVICE

• Ensures 100% satisfaction for all LJS guests
• Solves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfied

PEOPLE/CULTURE

• Assist management team in collecting Voice of the Customer (VOC) feedback
• Motivates Crew Members to perform at or above expected performance levels 
• Ensures staffing levels meet guest service requirements at all times 
• Treats all Crew Members with respect while fostering a sense of teamwork and accountability 
• Accountable for positive engagement at every guest encounter

PRODUCT

• Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfaction  
• Positively impacts profitability by effectively managing product projections and controlling waste
• Provides, to every guest, a “come-back quality” service and taste experience

PLACE

• Maintains a clean, safe, and comfortable environment for guests and Crew Members
• Clean as you go mentality – Ensure the restaurant’s interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all times 
• Provides an environment that encourages guests to return

LEADERSHIP

• Provides encouragement to Crew Members, including communicating team goals and identifying areas for new training or skill checks
• Assists management with hiring processes and new Crew member training
• Answers Crew Member questions, helps with Crew Member problems, and oversees Crew Member work for quality and guideline compliance
• Communicates deadlines and sales goals to Crew Members
• Develops strategies to promote Crew Member adherence to company regulations and performance goals
• Learn to forecast sales, create work schedules, order and track inventory, and complete required performance reports
• Ensure cash control, security, safety and food quality standards are consistently met 

*Performs other duties as assigned by restaurant management

Role Requirements

• Must be 18 years of age or older
• High School Diploma or Equivalent 
• Minimum of 3 months experience performing as a Crew Member
• Passed Shift Manager Readiness Checklist
• Must have reliable transportation and the ability to work rotating shifts 
• Take absolute pride in everything you do
• Value customer service and hold the ability to positively impact guests' experience
• Work well in a fast-paced environment
• Practice high quality food and cleanliness standards
• Bring an upbeat energy and positive attitude to the team
• Has a commitment to timeliness and a sense of urgency
• Ability to read and interpret a variety of instructions furnished in written, oral, diagram and schedule form
• Ability to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percent 
• Ability to solve practical problems and deal with a variety of variables in situations where minimal standardization exists

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role.

While performing the duties of this role, the employee is regularly required to:

• Work for several hours in a standing position  
• Talk and hear; Communicate with Crew members and guests
• Handle, feel and reach with arms and hands
• Sit, climb, and balance 
• Stoop, kneel, crouch, and crawl
• Lift and move up to 50 pounds

Working Conditions

The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.

• Exposure to cooking fumes
• Moderate noise level 
• Exposure to heat and hot cooking equipment 

*Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.