Restaurant Shift Leader (Part-Time) at Zaxby's summary:

A Restaurant Shift Leader at Zaxbys is responsible for overseeing shift operations, including managing team members, ensuring food quality and safety, and maintaining excellent guest experiences. They lead by example, delegate tasks, and enforce company policies to maintain operational standards. The role requires leadership skills, flexibility, and a commitment to creating a positive team culture and high performance.

• FREE Meals On Shift & 50% Off Meals Off Shift
• Flexible Schedule
• Early Access to Pay
• Paid Training
• Opportunities to Advance

• Recognition Program
• Employee Referral Program
• 401(k) With Employer Match (additional eligibility requirements)

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Short-Term Disability
• Long-Term Disability
• Employer Paid Life Insurance

• Complete all training requirements including:
• Zaxbys Shift Leader Development Plan
• Food Safety Certification
• Any additional training required by Zax LLC
• Creates a culture of high-performance and trains and coaches team members to meet all company standards
• Mentor, coach and develop team members and communicate performance concerns to your General Manager
• Prioritizes the guest and team member experience and resolves complaints and concerns in friendly and respectful manner
• Create and maintain a positive culture and healthy team morale through recognition and leading by example
• Communicates shift goals and motivates team members to meet goals and perform to their highest ability level
• Delegates tasks to team members and supervises performance during a shift
• Maintain operational standards and ensure compliance with all Zaxbys Franchising LLC and Zax LLC guidelines, policies, and procedures
• Ensure service, product quality, and cleanliness standards are consistently upheld
• Enhance guest experiences by ensuring that team members satisfy and exceed guest expectations
• Receives and reconciles truck deliveries, ensures product is properly stocked, and completes daily inventory counts.
• Manages food production and quality by monitoring prepping, cooking, and holding processes and taking corrective action when necessary
• Tracks food safety and quality throughout the shift and ensures guests receive accurate orders that meet company standards and guests' satisfaction
• Plans shift duties and ensures opening and closing duties are complete
• Collaborates with management team to develop goals and reports back to management on goal progress
• Ensure processes, policies, and procedures are properly followed throughout daily operations
• Follows company cash management policies
• Maintain compliance with federal, state, and local laws and guidelines
• Utilize management tools and keep neat, accurate, and current records
• Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description
• Ensure the team works safely and follows all safety guidelines and procedures
• Immediately report all human resources and risk management concerns to your General Manager and District Manager
• Escalate other concerns to your supervisor when appropriate
• All other duties necessary to ensure restaurant operations function properly

• Must be 18 years of age or older
• Must have reliable transportation
• Available to work 9 to 28 hours per week
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Successful completion of background check
• Demonstrates leadership qualities, organizational skills, and ability to interact cooperatively with others
• Leadership experience preferred

• Sit, stand, and walk continuously
• Occasionally stoop, bend, crouch, or climb, including the use of ladders
• Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead
• Continuous use of hands and wrists for grasping and fine manipulation
• Communicate proficiently through speech, reading, and writing
• Maintain effective audio-visual discrimination and perception to observe and respond to the environment
• Work in an environment that features hot and cold temperature variations and exposure to food allergens
• Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment

Keywords:

restaurant management, shift supervision, food safety, team leadership, guest service, inventory management, quality control, employee coaching, food preparation, operational standards