Job Purpose: The Shift Leader works alongside the General Manager to oversee all

operations at the restaurant. They shape the guest experience by maintaining the dining

room’s appearance, hiring, and training quality staff, and ensuring good customer service.

Essential Functions

A. Managing Performance and Overall Operations

1. Follow recipes and adhere to restaurant standards.

2. Ensure that all food and products are consistently prepared and served according to the

restaurant’s recipes, portioning, cooking, and serving standards.

3. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and

informing the Manager on Duty when quality is sub-standard.

4. Maintaining a clean work environment in order to prevent food contamination.

5. Position requires prolonged standing, bending, stooping, twisting, and lifting products and

supplies weighing 50 pounds, and repetitive hand and wrist motion. 

6. Communicating with kitchen and wait staff to ensure that special requests and food

allergy considerations are met.

7. Works with hot, cold, and hazardous equipment typical of a restaurant front-of-house and

back-of-house, including, but not limited to, flattop grill, oven, mixer, food processor, dicer,

and steam wells.

8. Hours will vary and may include early mornings, late evenings, weekends and/or holidays.

9. Assist in hiring for a restaurant’s bar and waitstaff. The front-of-house assistant manager

must follow the hiring processes to meet the restaurant’s needs.

10. Assist in the scheduling and training sessions of the servers, bartenders, & hosts

11. Supervise upkeep of guest areas by directing staff to attend to messes or accidents.

12. Assisting in cleanup is a critical responsibility in maintaining the guest experience.

13. Assist in shift planning to ensure each shift is properly staffed.

14. Fill in where needed to ensure guest service standards and efficient operations.

Qualifications and Requirements: To perform this job successfully, an individual must be

able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions.

15. Must pass background check per KMG standards.

16. Excellent verbal communication skills, with the ability to clearly communicate detailed

information to guests, colleagues, and management. The ability to work well as part of a

team is a must.

17. Ability to read and interpret documents such as recipes, procedure manuals, and job

instructions, etc.

18. Ability to apply common sense understanding to carry out instructions furnished in

written, oral, or diagram form.

19. Ability to manage time effectively and prioritize tasks to meet deadlines. The ability to

handle multiple priorities and work efficiently to turn out orders rapidly and work on

several orders at the same time is a must.

20. Ability to work a flexible schedule which will include mornings, evenings, nights,

weekends, and holidays.

21. Ability to operate computer and computer software, including proficiency in the store

Point of Sale system.

22. Must have a strong understanding of safety practices.

23. Strong leadership skills and attention to detail is a must.

24. Possess strong organizational and decision-making skills, and the ability to multitask is a

must.

25. Work well in a fast-paced setting.

26. At least 6 months’ experience in a similar capacity.

27. Ability to lead by example.

28. Positivity is imperative! The Shift Leader can lead a team with a positive attitude, is

teamwork-oriented, and maintains a good energy level.

29. Punctuality and the ability to maintain professionalism under pressure is a must.

30. Must be patient and thorough in training and supporting new team members. Prior

onboarding and training experience is preferred.

Physical Demands and Work Environment: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is regularly required to talk and

hear. The employee is frequently required to stand, bend, kneel, climb stairs, and walk; use

hands to finger, handle, or feel; and reach with hands and arms. The employee must

occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job

include close vision, distance vision, peripheral vision, depth perception, and ability to

adjust focus.

2. The work environment is usually a well-lighted, heated and/or air-conditioned indoor

setting with adequate ventilation. Occasional exposure to outside elements. The noise

level in the work environment is occasionally high. This position requires occasional

travel, which may involve exposure to extreme weather elements.

3. Licenses and Certification

a. Non-expired driver’s license

b. Acceptable driving record as defined by company policy and insurance coverage requirements.

c. Current foodservice certificates as required by state law and KMG procedures.

d. Manager Certification per KMG procedures

4. Occasionally travel by airline.

5. Ability to stand for long periods of time.

6. Adapt easily to changing temperatures in the kitchen.