Restaurant Shift Leader

4 weeks ago

Jacksonville, Florida, United States Clean Plate Restaurant Group Full time
Job Description

At Clean Plate Restaurant Group, we are seeking a highly skilled and experienced Restaurant Shift Leader to join our team. As a Restaurant Shift Leader, you will be responsible for assisting the General Manager with the operations, training, and development of all employees within the restaurant at assigned time periods in the General Manager's absence.

Key Responsibilities:

  • Lead, train, and coach restaurant employees in the successful operation of the restaurant.
  • Assist the General Manager with new employee orientations and new hire training.
  • Direct and assign restaurant employees to perform all duties in the restaurant as needed and depending on store volume, during a shift to ensure the preparation, temperature, packaging, appearance, presentation, taste, and service of all menu items to meet operational standards.
  • Adhere to and monitor employee compliance of the restaurant employee handbook, policies, and practices.
  • Perform opening and/or closing duties to company standards.
  • Monitor and make appropriate adjustments to staffing levels during assigned shift.
  • Monitor and maintain inventory levels to ensure product availability and portion control.
  • Complete and maintain all restaurant employment-related records and payroll records.
  • Reinforce the importance of placing guests' needs first to all employees on a consistent basis.
  • Immediately resolve guest requests and complaints in a respectful manner.
  • Assist the General Manager with interviewing prospective team members.
  • Prepare all necessary operational reports.
  • Work with and communicate effectively with all levels of management and team members.

Additional Responsibilities:

  • Perform all duties in the restaurant depending on store volume and business needs to ensure the preparation, temperature, packaging, appearance, presentation, taste, and service of all menu items to meet operational standards.
  • Comply with all federal, state, and local wage and hour laws and labor and employment laws.
  • Wear required uniform and present a positive and professional image.
  • Wear appropriate personal protective equipment as required by OSHA guidelines and ensure all restaurant employees comply.
  • Comply with all Serve-Safe guidelines, including frequent washing and sanitizing of food areas, food preparation tools, and hands.
  • Perform other job-related duties as assigned or required.

Qualifications and Requirements:

  • High school diploma or equivalent preferred.
  • Minimum of one year of restaurant shift leader experience, including experience running shifts without supervision or equivalent experience with the company.
  • Knowledge of federal, state, and local regulations and laws relating to employment and labor practices, Equal Employment Opportunity, and wage and hour compliance.
  • Knowledge of recruiting, interviewing, and selection practices.
  • Knowledge of federal, state, and local health and sanitation laws and regulations.
  • Leadership and supervisory practices and skills.
  • Effective verbal and written communication skills.
  • Basic accounting and time management skills.
  • Organizational skills.
  • Problem-solving, decision-making, and conflict-resolution skills.
  • Proficient in Microsoft Office Suite.
  • Ability to follow directions.
  • Ability to work irregular hours, nights, weekends, and holidays.
  • Ability to work at least 50 hours per workweek (as needed).
  • Ability to multi-task and prioritize.
  • Ability to use restaurant planning tools.
  • Works with autonomy once given direction.
  • Complies with all company policies and procedures, and all health and sanitation laws and regulations.
  • Successfully completes and follows requirements of all ServSafe training and maintains ServSafe certification.
  • Continuous standing, bending, stooping, lifting, stretching, and frequent over-head lifting will be required when staging, preparing, or packaging menu items and/or cleaning.

Environment:

Frequent exposure to heat and hot liquid shortening while cooking. Frequent exposure to freezer when stocking food items. Occasional exposure to extreme temperatures based on variable weather conditions.

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