Restaurant Shift Lead

Job Description

Job Description

JOB SUMMARY

The Shift Lead is responsible for managing the day-to-day restaurant operations during their designated shift. This includes ensuring smooth service, maintaining high-quality food preparation, delivering an exceptional customer experience, and ensuring staff adherence to company standards. The Shift Lead actively leads and coaches team members on the line, fostering teamwork and operational excellence.

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PRIMARY RESPONSIBILITIES

Shift Leads are responsible for performing all Cutter, Cashier, and Sides duties while also executing the leadership responsibilities listed below.

• Follow all department processes and procedures, including use of various checklists to ensure all tasks are completed.

• Task Delegation: Delegating responsibilities to employees based on their roles and skills to maximize efficiency.

• Performance Management: Overseeing team members and providing hands-on assistance when needed. Observing and delivering constructive feedback to both team members and upper management.

• Problem-Solving: Resolving issues and troubleshooting problems as they arise without the need for direct management intervention.

• Training: Provide ongoing training for current team members to ensure proficiency in their tasks.

• Multitasking: Effectively managing multiple responsibilities while overseeing staff members to maintain efficiency and productivity.

• Goal Alignment: Reporting to the Assistant or General Manager and participating in meetings to review goals and metrics.

• Cash Management: Balancing cash drawers accurately and preparing cash deposits securely to ensure financial accuracy, prevent losses, and support smooth restaurant operations.

• Compliance and Safety: Maintaining a work environment that adheres to company standards as well as state and federal safety and employment regulations. Practice safe food handling at all times, with particular attention to time and temperature controls. Record temperature data per company policy.

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OTHER RESPONSIBILITIES

• Adhere to the restaurant’s operational calendar to ensure completion of all required tasks in accordance with company deadlines.

• Follow documented workflows, processes, and procedures related to the position and/or department. Assist in ensuring they are maintained in the company's operations manual, and are continuously updated as changes occur.

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WORK SCHEDULE

The Shift Lead's schedule is determined by the business's needs and is adjusted on a weekly basis. Flexibility is essential, as evening, weekend, and holiday availability are required to meet the demands of the restaurant. Additionally, Shift Leads must ensure their availability aligns with and supports the operational success of the restaurant.

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SKILLS REQUIRED

• High School Diploma or equivalent.

• 1-3 years restaurant experience.

• Strong knowledge of federal, state, and local health and labor laws and regulations.

• Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels

• Proven ability to train, develop, and supervise staff, and collaborate with other managers to ensure smooth daily operations.

• Capacity to delegate tasks effectively while maintaining accountability for outcomes.

• Ability to foster a positive and collaborative work environment, promoting teamwork and employee engagement.

• Excellent organizational and time management skills with the ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.

• Exceptional verbal communication skills.

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CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.

• ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.

• TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.

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PHYSICAL REQUIREMENTS

• Prolonged periods of standing, walking, bending, and twisting while managing and executing restaurant operations.

• Ability to lift and carry items weighing up to 50 pounds, including tables, equipment, food and event supplies.

• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.

• Effective verbal and written communication skills, essential for interacting with staff, guests, and event partners.

• Strong visual acuity for reading and analyzing data on computer screens, event layouts, or printed documents.

• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.

• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.

• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the

individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.