Shift leader, Restaurant​/Food Service

Overview

Our GM’s are challenged each day with running a profitable business, centered around controlling food waste, supply cost, labor, cleanliness and retaining great talent, along with building sales and increasing guest return. They cannot do this without your support. We do not lead from the back, but rather attack from the front.

When the GM is not there, our Shift Leaders need to be the hardest working person in the cone! Our success depends on this. Be vocal! Be positive! Make sure the guest comes first!

Our shift leaders should have complete knowledge of:

• LABOR:
  What is our Crew Labor Target? How do we achieve this?
• Breaks for minors (and others) at effective times.
• Revel hourly labor report
• $50 man hours at a maximum.
• Team member productivity (holding the team accountable)

CASH HANDLING:
Accurate reporting for deposits for each drawer nightly. Putting together bank bags for Dunbar.

DAILY LINE UP CARDS:
Filled out each shift, accounting for breaks for minors with sales driven team members in the windows. Aces in places!

GUEST AND TEAM MEMBER INCIDENTS:
Gathering as much information as possible when incidents occur. Utilize the Incident Report 100%.

COST OF SALES:
Controlling food waste through?

• Weighing cups an cones each shift
• Observing and coaching recipes
• 100% adherence to training program
• 100% adherence to New Hire Validation

CLEANLINESS AND ORGANIZATION:
Cleaning and stocking as you go

Utilize checklists for each shift – 100% complete

100% Guest Ready at peak times

Patio is cleaned by timer (15-20 minutes at peak times)

Shift operates at hospital clean standards

Additional Info:

Our company uses E-Verify to confirm the employment eligibility of all newly hire employees. To learn more about E-Verify, including your rights and responsibilities, please visit:(Use the "Apply for this Job" box below)./