Restaurant and Bakery Shift Leader

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You’ll be responsible for making special days memorable and everyday meals extraordinary. Perkins has a proven track record of success through ensuring 100% guest satisfaction on every visit.

A shift leader is empowered to support management in meeting restaurant goals through the implementation, management and enforcement of company policies, procedures, programs and performance standards. This role involves a hands‑on leadership approach to deliver the following to our Guests and Employees every shift:

• Hot Food, Served Fast, by Friendly People
• Outstanding Image and Cleanliness
• 100% Guest Satisfaction

Reports:
Directly to the General Manager or Manager on duty. Internal contacts include all levels of store personnel as well as all home office departments. External contacts include guests and distributors.

Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to established procedures, performance standards, and local health department regulations.

May perform or assist all functions for all positions in the restaurant under certain circumstances.

Shift Readiness – Set up each shift for success through thorough planning, careful inspection, and anticipation of potential challenges that may arise during the shift. Communicate expectations with staff, assign workstations, and create enthusiasm and confidence in the team.

Direct Your Shift – Execute your plan to lead a great shift. Your attitude, enthusiasm, and adaptability set the stage for all team members, especially when the rush becomes hectic. Maintain standards while keeping the team positive, organized, and focused. Take immediate action to correct any food or service issues.

Follow Up – Measure the results of the shift against your plan and ensure the restaurant is ready for the next Guest and for the next shift. Communicate with management regarding employee performance, guest concerns, food or maintenance issues requiring attention.

• Extensive standing and walking for up to 8 hours
• Must have sight at a distance of 20 feet and at close range of 12 inches; must distinguish between shapes and use peripheral vision to avoid hazards
• Must be able to communicate clearly
• Exposure to heat, steam, smoke, and cold
• Reaching heights of approximately 6 feet and depths of 2½–3 feet
• High level of mobility and flexibility in space provided
• Time‑management skills required
• Ability to read, write and perform addition/subtraction calculations
• Ability to control and utilize fingers to write, slice, chop, and operate equipment
• Must fit through openings 30 inches wide
• Work irregular hours under heavy pressure and stress during busy times
• Bending, reaching, walking
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
• Lifting up to 50 pounds
• Exposure to dish and cleaning chemicals

Receives direction and training from the Regional Manager as to specific procedures and assignments.

High school diploma; some college or degree preferred.

1 year of experience preferably in the food service industry.

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the incumbent may perform other duties and responsibilities as required.

This franchise is independently owned and operated by a franchisee. Applications go directly to the franchisee, and all hiring decisions are made by the management of the franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, not to Perkins Corporate.