Shift Lead (Sbarro), White Hills

Shift Lead (Sbarro)

28 Days Old

Key Responsibilities:1. Leadership & Supervision:

Supervise and manage team members during your shift, ensuring they are performing tasks according to Sbarro's standards.
Lead by example in delivering excellent customer service, maintaining food quality, and ensuring a positive, team-oriented atmosphere.
Assign tasks to team members, ensuring all areas of the restaurant are covered and operations run smoothly.
Provide guidance and support to team members, helping them with challenges or any questions they may have.
Monitor and maintain productivity and ensure that team members are working efficiently.
Motivate and encourage staff to meet operational goals and deliver high-quality service.

2. Customer Service:

Ensure that all customers are greeted promptly and served in a friendly, professional manner.
Address customer complaints or concerns, resolving issues quickly to ensure customer satisfaction.
Monitor the dining area to ensure customer needs are met, and assist in managing customer flow during busy periods.
Maintain the restaurant's standard for guest satisfaction by providing a positive experience for every customer.

3. Food Preparation & Quality Control:

Ensure all food items are prepared according to Sbarro’s quality standards and presented attractively.
Monitor kitchen staff to ensure food safety, cleanliness, and quality standards are met at all times.
Ensure that food prep areas are organized, clean, and stocked with necessary supplies.
Assist with food preparation when necessary, ensuring efficiency during peak hours.

4. Cash Handling & Register Operations:

Oversee cash register operations and ensure proper cash handling procedures are followed.
Ensure all payments are processed accurately, and assist with handling cash, credit, and debit transactions.
Maintain an accurate cash drawer, perform daily cash reconciliation, and ensure the register is balanced at the end of each shift.
Train team members on cash register operations and best practices.

5. Operational Management:

Ensure all restaurant operations are in line with Sbarro’s policies and standards, including cleanliness, food safety, and team performance.
Oversee opening and closing procedures for the restaurant, ensuring all duties are completed and the restaurant is secured at the end of the shift.
Assist with inventory management, ensuring supplies are stocked and used efficiently.
Monitor labor costs, ensuring team members are scheduled appropriately based on customer flow.

6. Training & Development:

Assist in training new team members, ensuring they understand the restaurant’s procedures, policies, and quality standards.
Provide ongoing coaching and feedback to team members to improve performance and skill sets.
Support team members in their professional development and encourage them to grow within the company.

7. Health & Safety Compliance:

Ensure the restaurant adheres to all local, state, and federal health and safety regulations.
Ensure food safety practices are followed, including proper handling, storage, and sanitation procedures.
Monitor the cleanliness of the restaurant, including the kitchen, dining areas, and restrooms.

Skills & Qualifications:

Education: High school diploma or equivalent (required); some college coursework in hospitality or business is a plus.
Experience: At least 1-2 years of experience in the food service industry, with some supervisory or leadership experience preferred.
Leadership: Strong leadership skills with the ability to manage and motivate a team in a fast-paced environment.
Customer Service: Excellent communication and customer service skills, with a focus on delivering a positive customer experience.
Organization: Ability to manage multiple tasks and maintain organization during busy shifts.
Problem-Solving: Ability to resolve conflicts and address issues effectively and efficiently.
Flexibility: Willingness to work various shifts, including nights, weekends, and holidays.

Physical Demands:

Ability to stand and walk for extended periods during shifts.
Ability to lift and carry up to 50 pounds.
Ability to work in a fast-paced environment and handle multiple tasks at once.
Ability to work in varying kitchen temperatures, including hot grills and ovens.

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