Shift Manager

• Managing Costs: Responsible for overseeing specific profit and loss (P&L) line items, such as Cost of Sales, Labor Cost, and Operating expenses. Ensures that sales and cost targets are translated into shift-specific goals. Develops pre-shift plans to achieve daily sales projections, transaction counts, and average check targets. Manages food and labor costs during shifts by minimizing food wastage and optimizing labor allocation.
• Maintaining Service Standards and Executing Marketing Programs: Interacts with customers, demonstrating service standards and handling complaints according to company procedures. Monitors and resolves service and delivery time issues during shifts. Ensures proper placement and maintenance of merchandising materials and implements ongoing marketing promotions.
• Implementing Restaurant Systems: Ensures operational efficiency by managing food production, food safety, equipment maintenance, and safety and security systems. Handles purchasing, ordering, and inventory management tasks. Evaluates shift performance against targets and provides necessary feedback to the next manager.
• Staffing and Scheduling: Communicates shift targets to team members, provides guidance, and motivates as needed. Creates and implements staff schedules according to plan. Monitors actual sales projections against staffing levels and adjusts schedules as necessary.

• Bachelor’s Degree in Hotel and Restaurant Management or related field.
• Minimum of two years of supervisory experience in Operations, preferably in the food service industry.
• Proficiency in computer skills, including Microsoft software and register operations.
• Familiarity with basic office equipment (e.g., fax, scanner).
• Strong project management skills.

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