Shift Leader

Shift Leader The person holding this supervisory position is considered a part time team member and is responsible and accountable for the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. I. Profitability A. Planning B. Policies C. Manages and Controls Cash D. Assists the RGM in Managing and Controlling Cost of Sales E. Assists the RGM in Managing and Controlling Cost of Labor F. Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. Customer Satisfaction A. Maintains positive customer relations B. Ensures customers receive prompt, quality service C. Ensures quality ingredients are used to prepare all products D. Ensures that all standards for cleanliness and sanitation are met or exceeded E. Implements new or approved changes in policies, procedures and/or operation standards III. People A. Maintains positive team member relations and a positive and productive workplace B. Assists the RGM with managing the size and quality of staff C. Assisting the RGM in training newly hired team members and team members preparing for promotions D. Manages team member performance and supervises work E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland F. Assists RGM with personnel administration functions IV. Marketing A. Implements marketing programs to increase business V. Facilities A. Maintains a quality environment for our customers and team members VI. Administration A. Effectively manages time, allocating an appropriate amount to each Key Result Area B. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized C. If requested by the RGM, orders inventory items used in the restaurant D. If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit E. If requested by the RGM, prepares the weekly labor schedules F. Performs daily accounting procedures G. If requested by the RGM, performs weekly accounting procedures H. Meets all deadlines and assures that subordinates meet their deadlines I. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized J. Maintains and updates required files, manuals, and reports Non-Essential Functions A. Receives and stores inventory items used in the unit Minimum Qualifications/Requirements A. Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B. Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C. Able and willing to travel. Position requires occasional travel for training, new store openings, and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D. Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E. Sufficient physical agility to perform the functions of the position. F. Ability to maintain a state of self-composure under conditions of stress and anxiety. G. Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H. Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I. Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. J. Ability to communicate effectively with a large variety of persons with diverse backgrounds. Equipment Used Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table