The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:  Ensures that restaurants are clean and well maintained, that all company procedures are followed and all standards for food quality, cleanliness, sanitation and customer service are met. Must be able to control cost at budgeted levels as it relates to cash handling, food products, labor, paper supplies, energy consumption, etc. Responsible for cash register setup and shift change. Managing the shift, supervising team members, directing, communicating while maintaining customer service awareness. When requested, Shift Manager may train new and existing team members in job stations. Must be able to complete required shift management administrative duties. Responsible for placing of product orders, posting of sale readings and shift awareness walk thru. Shift Managers are expected to observe all safety and security procedures

Qualifications   To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Resolve   It is critical that the candidate has a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. Educations and/or Experience  High School or GED; Must be certified to train all functions of each hourly position he/she will supervise. Must be at least 18 years of age. Must be Serv Safe certified. Communication Skills  Good oral communication skills: Ability to listen to and understand other points of view before responding; Ability to influence others to gain commitment. Math Ability  Basic math skills as it relates to counting change and totaling orders. Reasoning Ability  Must be able to exercise sound judgment in considering course of action. Flexibility   Handles day-to-day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change;  must be available to work for a minimum of 3 days a week and one full shift i.e. opening, mid, or closing Leadership   Understanding of effective practices in dealing with customers, exhibiting a positive and professional appearance, demeanor, and dynamic energy WORK ENVIRONMENT  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equipment   Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. Environmental Conditions:  The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.

PHYSICAL DEMANDS:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.