Shift Manager
1 month ago
Shift Manager
Purpose
The purpose of the Manager II (MGRII) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations. The MGRII ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRI uses prescribed policies and procedures to make management decisions.
Essential Functions
Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
Assists the GM/AGM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale
Ensures compliance with all company adult beverage policies, and ensures all restaurant staff understand and follow AB procedures
Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit
Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered
Actively ensures all associates take all mandated rest breaks and meal periods
Ensures display areas are appropriately clean, stocked, and visually appealing
Ensures all equipment is in good working order
Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times
Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM
Understands and performs all Health and Safety activities as specified in the Managers Guide to Associate Health and Safety
Places orders for individual units, receives goods, processes invoices
Ensures that the company has most current contact information for all associates working in the restaurant.
Requirements
Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates work activities during these different days and times.
Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards
Minimum Qualifications, Knowledge, Skills, and Work Environment
Requires a minimum of 4 years food and beverage, cash handling, and customer service experience
Requires a minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen
Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers
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