Job Description
Job Description
We are seeking a motivated and responsible Shift Supervisor to lead our team during designated shifts. The Shift Supervisor is a key leadership role, responsible for ensuring smooth operations, maintaining high standards of food quality and customer service, and managing staff. This individual must be a strong communicator, problem-solver, and a positive role model for the team.
Key Responsibilities:
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Shift Management:
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Oversee all restaurant operations during a specific shift, including food preparation, order fulfillment, cash handling, and customer service.
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Open and/or close the restaurant, following all procedures for cash reconciliation, security, and cleaning.
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Monitor and manage labor costs, ensuring appropriate staffing levels to meet business needs without excess.
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Handle any issues or incidents that arise during the shift, escalating to the Restaurant Manager when necessary.
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Team Leadership & Training:
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Lead, motivate, and coach team members to achieve a high level of performance and productivity.
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Assign tasks and duties to staff and ensure they are completed efficiently and correctly.
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Provide ongoing training to new and existing employees on restaurant policies, procedures, and menu items.
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Foster a positive and collaborative work environment.
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Customer Service & Quality Control:
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Ensure every customer receives excellent service, addressing any complaints or concerns promptly and professionally.
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Maintain the highest standards of food quality, ensuring all dishes are prepared according to restaurant recipes and presentation guidelines.
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Regularly check food temperatures, freshness, and quality.
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Maintain cleanliness and organization throughout the front-of-house and back-of-house areas, including dining areas, restrooms, and kitchen.
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Operational Duties:
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Manage inventory and stock levels, assisting with placing orders for supplies as needed.
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Perform and oversee all cash handling procedures, including managing the register, counting cash, and preparing deposits.
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Ensure compliance with all health, safety, and sanitation regulations.
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Troubleshoot minor equipment issues and report major problems to the Restaurant Manager.
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Qualifications:
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High school diploma or equivalent; some college coursework or a degree in hospitality/management is a plus.
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Proven experience in a supervisory or leadership role within the food service or retail industry, preferably in a fast-paced environment.
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Strong knowledge of restaurant operations, including kitchen procedures, POS systems, and inventory management.
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Excellent communication and interpersonal skills.
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Ability to lead and motivate a team.
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Strong problem-solving and decision-making abilities.
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Ability to work flexible hours, including nights, weekends, and holidays.
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A passion for Korean cuisine and a commitment to providing an exceptional customer experience.
Physical Requirements:
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Ability to stand for extended periods of time.
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Ability to lift and carry up to 50 pounds.
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Ability to perform tasks that require bending, stooping, and kneeling.
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Comfortable working in a fast-paced kitchen environment with varying temperatures.