Purpose:

To ensure 100% Customer Satisfaction by improving customer service and overall

restaurant performance and by focusing attention on the 3 C's: Customers, Coaching,

and Controllable. As a leader in the restaurant we expect Shift Managers to train and

direct staff and maintain professionalism at all times.

Essential Job Functions:

1. Ensures adequate positioning of staff to deliver customer service.

a. Assigns daily tasks or duties to each staff person. Tasks vary with day or evening shift.

Communicates duties or tasks assigned to all staff.

2. Opening Shift:

a. Opens restaurant. Turns on all lights, turns on ovens, fryers, by use of switches,

visual gauges, and controls.

b. Checks out various machines and equipment to be used during the shift to make

certain all are in working order, audible alarms on equipment such as fryers.

Observes gauges for proper function of equipment.

c. Sets up cash drawers, counts and audits safe monies.

3. Ensures adequate food, paper, and cooking supplies.

a. Reviews stock items by checking food and supplies levels. Views stock items and

learns the procedures for amounts of food, paper, and cooking supplies needed.

4. Assist as needed with the stocking/storing of products delivered. Communicates with other

crew members regarding proper storage of products.

5. Ensures clean interior and exterior of restaurant. Assigns duties to crew members depending

on shift.

a. Clean parking lot/landscape.

b. All lighting checked for proper working condition.

c. Dining area: cleaning of windows, floors, tables, chairs, walls and baseboards.

d. Restrooms clean and in proper working order.

e. Production/storage areas are clean and free of health and safety violations. Equipment

clean, working properly.

f. Restaurant free of insects and rodents. Communicates to other crew members and

RGM regarding malfunctions of any areas described above.

6. Individual may need to fill in at any of the food preparation areas, dispensing orders or

cashiering.

7. Throughout each workday, communicates with all employees and customers in a courteous

and friendly fashion/manner. Upholds all company policies and practices.

8. Can perform a ‘shift change’ (day/night).

a. Can count all cash and calculate register totals.

b. Inputs into computer all shift change required information.

Requirements:

Prior Experience:

Experience in Quick Service Restaurants or cafeteria or a [proven track record of

success in the quick-service industry. Supervisory experience preferred.

Skill Requirements:

Effective oral and written communication skills. The ability to provide customer service

and satisfy customer needs and complaints. The ability to carry out duties assigned by

Restaurant General Manager, and work under limited supervision.

Operation of Equipment:

Incumbent must have knowledge and may operate all the restaurant equipment. This

includes the register, steamers, cash registers, etc.

Responsibilities:

1. Administrative: Cash Control - Activities include counts money, set up registers,

check register balances, and making bank transactions.

2. Administrative: Inventory Control - Activities include daily inventory counts,

receiving orders from vendors, and reporting/operating control (STI ‘open’ and

‘close’).

3. Production: Activities include performing station work, and coordinating and

supervising “front of house” or "back of house" production/service activities.

activities.

4. Customer Service: Activities include orchestrating team members during meal

periods, and effectively assigning crew members to tasks.

5. Customer Service: Activities include ensuring that customer service is timely

and accurate and that the restaurant is clean and that product is of a high

quality.

6. Team Development: Activities include training personnel (dedicated on-the-job

training) and motivating and coaching personnel (provide ongoing direction and

feedback).

7. Other: Activities include ensuring proper team member time reporting, and

periodic meetings with Market Managers, Area Coaches and Above Restaurant

Leaders.

8. Assists the RGM in recruiting, interviewing and providing input to hiring

decisions. Also provides input on Team Members performance appraisals,

discipline actions, developmental needs, and motivational techniques.

Subordinate Organization:

Supervise the activities of Team Members.

Benefits:

• Medical Insurance upon meeting minimum requirements
• In-store contests and incentives
• Washington State Paid Family Medical Leave
• Washington State Paid Sick Leave