Shift Manager

7 months ago

Las Vegas, United States Farmer Boys Full time


JOB TITLE: Shift Manager                                             


REPORTS TO: General Manager                                      CLASSIFICATION:
Non-Exempt 


DEPARTMENT: Restaurant Operations                        LEVEL: Management


 


SUMMARY OF POSITION: Non-exempt, full or part-time position. The Shift Manager is an entry-level restaurant management position.
A Shift Manager will be required to be cross-trained in all crew-level job
positions and maintain a working knowledge and proficiency in each,
sufficient to supervise the execution of these positions and to aid in the
orientation and training of new team members to these positions. Other duties
as assigned. A Shift Manager may also be under the direction of another Shift
Manager as the manager on duty.


 


ESSENTIAL DUTIES AND
RESPONSIBILITIES:


  • Responsible
    for the effective productivity of day-to-day operations for their shift and
    functions of the Farmer Boys restaurant consistently using independent
    decisions on a daily basis
  • Record
    keeping, ordering/receiving, inventory, proper sales procedures, cash
    management, successful employee deployment, and relations are included in the
    administrative duties
  • Responsible
    for the overall appearance and cleanliness of the restaurant guest, service, and maintenance of facility  
  • Follows
    the work schedule as posted unless a change in the schedule is arranged with
    the General Manager


Specific
Responsibilities


  • Accepts
    and accurately processes payments using the cash register operating system
  • Ensures
    all sales are processed according to policy
  •  Investigates
    all sales, cash, or operating discrepancies according to the procedure
  • Follows
    policy concerning the amount of cash kept in the register; counts and verifies
    cash drawer per store policy
  • Proactively
    protects critical limits and standards assigned to product critical control
    points
  • Unwavering
    protection of the safety of the product above all other job priorities
  • Responsible
    to ensure that any and all necessary corrective actions are taken to mitigate
    food safety risks
  • Required
    to periodically attend and implement assigned food safety training classes
    and education opportunities
  • Adheres
    to food safety standards and procedures
  • Holds
    and safeguards keys to the restaurant
  • Opens
    and closes restaurants following all specified security procedures
  • Has a safe combination for getting proper coin and currency needed for cashiers,
    making drops, and depositing daily proceeds into safe
  • Assigns
    registers; close out and counts down the registers; investigates all cash
    overages and shortages
  • Responsible
    to provide a safe working environment for all team members at all times
  • Immediately
    notifies the Supervisor of any guest or employee accidents or injuries and
    follows established procedures
  • Protects
    assets at all times but does not put self at risk
  • Practices
    safe work habits and reports any unsafe conditions to the General Manager
  • Reads,
    understand, and follows instruction and labeling system on all Safety Data
    Sheets



KNOWLEDGE, SKILLS, AND
ABILITIES:
  • This
    is a restaurant operations job 

  • Minimum
    age requirement is 18 years

Must
be able to pass a background security check required

Proven
track record exhibiting core leadership competencies as outlined in the
Farmer Boys Management Competency Model

Ability
to speak, understand, take direction, read, and write in the English language

Ability
to communicate effectively and teach job functions to a variety of audiences

Must
be able to present State or County mandated Food Handler Card within the time
allowed for the specific State or County

While
performing the duties of the job, the employee is regularly exposed to the
risk of fumes. The use of solvents and industrial degreasers are required
regularly to clean equipment, tools, and floors; fumes occur when
cleaning. 

Physical
requirements include standing (up to 4 hours at a time); walking, bending,
and stooping. Requirements also include lifting (up to 40 pounds). Approximately
99% of the time is spent in standing and/or walking mode.   WORK EXPERIENCE AND
EDUCATION:

  • High
    School Diploma or G.E.D. required

1-3
Years of server, cashier, line cook, prep cook, or combination of experience
in a restaurant or customer service establishment

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