Job Description - Shift Manager


Shift Manager


Restaurant General Manager, Assistant Manager


  • A Shift Leader is self-sufficient while running a shift, takes ownership and responsibility to solve problems, seeks help from others when appropriate and is willing to provide help and guidance to others.


Crew Member(s) per shift basis


  • High School Degree or GED preferred
  • (1 to 2) years of supervisory experience within the food service/retail/customer service industry, including Profit & Loss responsibility
  • Ability to calculate/analyze data
  • Strong customer service skills required
  • Basic business math and accounting skills
  • Personal Computer operations preferred


  • A. Serving the Guest
    • Maintains Speed of Service (SOS) goals.
    • Resolves guest complaints quickly, while maintaining positive guest relations.
    • Makes sound business decisions quickly, always keeping the guest in mind.
    • Maintains a friendly and courteous work environment.
    • Ensures that employees are clean and neat in appearance.
    • Ensures that quality products are delivered to guests.
  • B. Managing the Business
    • Ensures products are prepared correctly and according to standards.
    • Manages labor, by shift, within acceptable variances and according to labor laws.
    • Manages food costs within acceptable variances.
    • Coordinates opening and closing activities in a timely and safe manner.
    • Oversees proper product preparation, rotation, portioning, cooking and holding times.
    • Assists in executing marketing programs including correct placement and maintenance of POP, suggestive selling, and consumer education.
    • Maintains restaurant sanitation and cleanliness standards and is certified in the food safety program.
    • Maintains crew productivity by proper deployment throughout the shift.
    • Sees that crew members are properly trained.
    • Responds quickly and appropriately to resolve safety and security issues.
    • Sees that equipment is clean and working correctly, and responds quickly and appropriately when equipment is in need of repair.
  • C. Leading People
    • Acts as a role model by following appearance and procedural standards at all times.
    • Participates in restaurant goal setting and is committed to achieving team goals.
    • Encourages other team members to maintain performance standards.
    • Provides constructive feedback to the restaurant team.
    • Collaborates with team members to solve problems and make decisions.
    • Resolves conflicts and improves team member performance issues in a constructive manner and according to policies.
    • Communicates effectively, both written and orally, with restaurant team.