Shift Leaders are responsible for the efficient and effective management of restaurant operations on their shifts including but not limited to operations, people management, guest experience and financial management.

Qualifications & Experience

• Completed (or willingness to undertake) Food Safety Supervisor course

• Completed (or willingness to undertake) Basset course

• Proven experience in a management role in the restaurant/hospitality industry or having completed GYG ARM training program

Excellent interpersonal and communication skills

• Good command of spoken and written English

• Basic people management and conflict resolution skills

• Personable and approachable disposition

Financial acumen and numeracy

• Basic understanding of operational and financial reports

Commercial cooking & Food safety

• Possess a good understanding of food safety concepts

• Willingness and ability to personally execute cooking tasks and food preparation procedures

Technology skills

• Strong computer/IT acumen including the ability to use Microsoft Office software (Word, Excel, PowerPoint, and

Outlook)

• Ability to develop competence in various GYG systems including TASK (Point of Sale), Crunchtime (Inventory manager), GOMEX, Adi Insights (time & attendance), and Viva GYG (online training and communications).

Operational Execution

• Actively engage and motivate crew on shift to achieve shift and restaurant targets.

• Ensure that all menu items are prepared and delivered in accordance with GYG’s Food Recipe and training guides, including portioning

and quality requirements, at all times including right until closing time.

• Maintain a complete knowledge of menu items and processes, basic ingredients, and food procedures to provide information to guests

and crew as required.

• Correctly complete and action daily checklists and paperwork on shift including Ready to Roll, Peak Excellence, Shift Allocation Sheet,

Food Safety Checklists, cash management and bank deposits and daily stock management.

• Monitor product levels throughout the shift and communicate effectively with other Cooks to ensure product levels on the line are

maintained.

• Ensure crew levels are matched to sales volume and guest demand.

• Maintain a clean and organised restaurant (front of house and back of house) at all times.

• Ensure the correct use and maintenance of all equipment in accordance with GYG requirements and the manufacturer’s guidelines.

• Adhere to all legal requirements including but not limited to responsible service of alcohol, food safety supervisor, first aid, liquor licensing, Workplace Health and Safety, and labour laws

People Management

• Represent the GYG brand at all times by living the GYG values and upholding all GYG policies and procedures.

• Support the management team to effectively train new crew members.

• Provide ongoing, constructive feedback to team members on shift, and hold them accountable to company standards at all times.

• Have a sound understanding of employment legislation and ensure compliance is met to minimise risk.

• Ensure the restaurant team upholds all GYG values, policies and procedures at all times, and escalate compliance concerns to the

Restaurant Manager as required.

• Communicate clearly and effectively with the restaurant team and other GYG staff.

• Actively participate as a team player by working with others to achieve common restaurant and area goals and team activities

Guest Experience

• Ensure all crew on shift maintain an enthusiastic and energetic approach to enhance the GYG guest experience, ensuring guests come

first at all times.

• Ensure that GYG speed of service standards are consistently met.

• Work with the Restaurant Manager to provide an enjoyable restaurant experience by maintaining a restaurant that is safe and clean.

• Effectively manage guest complaints in a timely and effective manner to ensure the best guest experience.

Bag & Tag

• Organize all food as it arrives to ensure orders are provided to the guest together where possible while maintaining peak quality,

including line items, sides, sauces, etc.

• Liaise with the line and fries to ensure that products are provided to the guest in a timely manner.

• Complete a final check on all food prior to presenting to the customer to ensure it fulfils all required quality and presentation standards.

• Present the products to the guest ensuring all packaging is closed and stickers are placed correctly.

• Clearly call order numbers and ensure that the right orders are allocated to the right guests.

• Suggest the use of the salsa station to all guests.

• Ensure that orders are promptly removed from the KDS once they have been provided to the guest; never removes orders prior to

giving them to the guest.

Financial Management

• Monitor sales results in comparison to sales projections and create effective action plans to build sales results and customer counts.

• Actively reports and records waste, labour/clock in and out checks, and cash banking.

• Effectively manages Cost of Goods Sold (COGS), Cost of Labour (COL) and cash management on shift.

• Effectively manage cash handling procedures at all times, including working with the Restaurant Manager to investigate and report cash

discrepancies and management of customer refunds.

• Monitor stock deliveries to ensure they are in line with orders and invoices (e.g., weights, case counts, quality, and yields), informing Restaurant Manager/Franchisee of exceptions.

• Monitor for any yield variances that occur with produce and food product, and promptly measure and investigate as required.

Food Safety and WH&S

• Comply with all Workplace Health and Safety procedures and practices in accordance with GYG requirements and policies.

• Implement corrective actions for all reported injuries, incidents, near misses and workplace hazards as they occur, and ensure issues are

escalated, investigated, and closed promptly in accordance with GYG requirements.

• Comply with all Food Safety procedures and practices in accordance with GYG requirements and policies, and escalate compliance

concerns to the Restaurant Manager.

• Complete all daily, weekly, and monthly cleaning tasks, ensuring that the restaurant cleanliness and sanitisation is maintained to require

standards.

• Supports the Restaurant Manager to ensure the Food Safety Checklist is accurately completed at all times and take corrective action

where required to address gaps.

• Ensure all crew uphold GYG uniform standards and all times.