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<h3>Job Description</h3>
Job DescriptionSalary: 
Job Summary:
River Road Family Vineyards and Winery is dedicated to building a culture of diversity, equity, and inclusion. We recognize that everyone brings unique perspectives and talents to our team, and we are committed to creating an inclusive environment where everyone feels welcomed and respected. We are seeking a dependable, organized, and proactive Office &amp; Production Assistant to join our team. This hybrid role supports both administrative operations and hands-on winery production activities. The ideal candidate is adaptable, detail-oriented, and comfortable balancing clerical duties with physical tasks such as assisting with bottling, packaging, and event setup.
Key Responsibilities:
<ul>
<li>Office Maintenance:
<ul>
<li>Ensure the office remains clean and organized by performing light cleaning duties, such as tidying workspaces, restocking supplies, and maintaining common areas.</li>
<li>Assist with general upkeep, such as sweeping, emptying trash, and ensuring a welcoming environment.</li>
</ul>
</li>
<li>Administrative Support:
<ul>
<li>Answer incoming phone calls professionally and route them to the appropriate team member or department.</li>
<li>Take and relay messages accurately and promptly.</li>
<li>Manage filing, data entry, and other clerical tasks as needed.</li>
</ul>
</li>
<li>Errands and Supplies:
<ul>
<li>Pick up and deliver items as needed, such as office supplies or documents.</li>
<li>Maintain inventory of office supplies and alert the appropriate person when replenishment is needed.</li>
</ul>
</li>
<li>Customer Service:
<ul>
<li>Greet visitors and clients warmly, ensuring they feel welcomed and directed to the appropriate person or area.</li>
<li>Respond to general inquiries via phone or email in a timely and professional manner.</li>
</ul>
</li>
<li>Production and Operations Assistance:
<ul>
<li>Assist with winery production tasks such as packing bottles of wine, assembling cases, and preparing orders for shipment.</li>
<li>Help organize and stage packaging materials and supplies for efficient production flow.</li>
</ul>
</li>
</ul>
<ul>
<li>Support warehouse organization and inventory management, including labeling, stacking, and maintaining cleanliness in production areas.</li>
<li>Assist with receiving and unpacking deliveries.</li>
<li>Ensure all work areas are safe, clean, and compliant with safety standards.</li>
</ul>
<ul>
<li>Event and Hospitality Support
<ul>
<li>Assist with event setup and teardown, including arranging tables, chairs, and wine displays.</li>
<li>Provide on-site support during winery events as needed.</li>
<li>Collaborate with team members to ensure a seamless and welcoming environment.</li>
</ul>
</li>
</ul>
Qualifications:
<ul>
<li>High school diploma or equivalent.</li>
<li>Strong organizational skills and attention to detail.</li>
<li>Ability to multitask and prioritize tasks effectively.</li>
<li>Excellent verbal and written communication skills.</li>
<li>Proficiency with basic office equipment (e.g., phones, printers, and computers).</li>
<li>Ability to lift and carry light objects as needed.</li>
<li>Previous office experience is a plus but not required.</li>
</ul>
 
Work Environment:
<ul>
<li>This role may involve occasional physical tasks, such as light cleaning or organizing.</li>
<li>Typical office hours, with occasional flexibility based on business needs.</li>
</ul>

Operations Assistant

<h3>Job Description</h3>
Job Description
DELI DISHWASHER
REGULAR FULL TIME -$19.00-$22.00/HR
SHIFTS: COMPLETE OPEN AVAILABILITY - WEEKENDS REQUIRED
POSITION SUMMARY
Your job as a Deli Dishwasher focuses on supporting the daily operations of the Deli Department. This position maintains an orderly dish area in compliance with health and safety standards.
This position maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils, and garbage/trash in compliance with health and safety standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
<ul>
<li>Maintain clean dishes and kitchen equipment in adherence to food safety guidelines.</li>
<li>Scrapes food from dirty dishes and washes them by hand, places them in racks or on conveyor to dishwashing machine.</li>
<li>Washes pots, pans, and trays.</li>
<li>Sorts and puts away clean dishes in designated locations, making sure equipment is easily accessible.</li>
<li>Cleans the dish machine after every shift and removes all excess debris.</li>
<li>Clean and sanitize work areas, utensils, and equipment. (e.g. rotisserie area, stove tops, worktables, walls, refrigerators, meat blocks, etc.)</li>
<li>Organizes and sets up dish stations, including sinks and dishwashing machines, and keeps the dish area free of clutter.</li>
<li>Sweeps and mops kitchen floors.</li>
<li>Regularly deep clean department areas.</li>
<li>Segregates and disposes garbage, compost, excess oils and grease, and recycling in designated containers.</li>
<li>Transports laundry to designated pick up area.</li>
<li>Assist in daily food preparation as needed.</li>
<li>Aid in proper storage and organization of all department deliveries.</li>
<li>Organize, rotate, and stock workstation and department supplies. (e.g. cleaning detergents, paper towels, etc.)</li>
<li>Operation of equipment. (e.g. dishwashing machine, knives, kitchen appliances, etc.)</li>
<li>Follow and comply with established procedures, including Weights and Measures, health and sanitation and safe work practices.</li>
<li>Immediately reports safety hazards and violations to supervisors.</li>
<li>Performs opening, mid, and closing duties as assigned.</li>
<li>Works all scheduled shifts and attends required trainings and meetings.</li>
<li>Other duties as assigned by supervisors.</li>
</ul>
SKILLS &amp; QUALIFICATIONS
<ul>
<li>18+ years old.</li>
<li>Clear and effective communication style, both written and verbal.</li>
<li>Team-player who can also work independently with minimal supervision.</li>
<li>Ability to effectively prioritize competing tasks in a fast paced, evolving environment. </li>
<li>Ability to follow directions and established procedures with strong attention to detail.</li>
<li>Ability to work a flexible schedule including nights, weekends, and holidays as needed.</li>
<li>Basic math skills.</li>
<li>Conversational English skills required when working with customers.</li>
<li>Bilingual proficiency preferred.</li>
</ul>
EDUCATION, CERTIFICATES, LICENSES
<ul>
<li>High School Diploma or general education degree (GED).</li>
<li>Food Handlers Certificate (ServSafe or ANSI compliant organization).</li>
</ul>
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT - The list below outlines the expectations, requirements, and conditions of this position. 
<ul>
<li>Works with and around flour/grains, dairy, fresh fruits, vegetables, nuts, and/or other food allergens.</li>
<li>Frequently lifts/carries 10 pounds and occasionally up to 50 pounds.</li>
<li>In a work day: constant standing/walking.</li>
<li>Work requires the following motions: standing, walking, bending, twisting, squatting, kneeling, and reaching. Bending and twisting at waist and neck. Reaching above and below the shoulders.</li>
<li>Hand use: single grasping, fine manipulation, pushing and pulling.</li>
<li>Frequent exposure to extreme temperatures from work in and around freezers, coolers, refrigerators, ovens, stovetops, grills, barbeques, etc., inside and outside of the store in all weather conditions.</li>
<li>Consistent work in wet and dry conditions.</li>
<li>May require use of ladders or step stools.</li>
<li>Exposure to FDA approved cleaning chemicals (gas, fumes, chemicals).</li>
<li>Work with and around tools and equipment, including but not limited to knives, personal protective equipment, forklift, pallet jacks, hand trucks, six-wheel carts, baler, etc. </li>
<li>Intermittent noise from equipment and machinery.</li>
<li>Wear non-slip, water and oil resistant closed-toe shoes.</li>
</ul>
BENEFITS
<ul>
<li>Employee Stock Ownership Plan (ESOP)</li>
<li>Competitive Wages &amp; Benefits</li>
<li>Medical, Dental, And Vision</li>
<li>401 (k) retirement</li>
<li>Employee Discounts</li>
<li>Paid Time off</li>
<li>Flex Spending Account for Medical &amp; Dependent Care</li>
<li>Regular Wage Increases</li>
<li>Commuter Benefits</li>
<li>Safety Incentive Program</li>
<li>Career Development and Growth Opportunities</li>
</ul>
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Deli Dishwasher

<h3>Job Description</h3>
Job Description
The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification).
All levels of Shift Managers, regardless of their level, are responsible for the following key duties:
· Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service.
· Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses.
· Responsible for cash register setup and smooth shift transitions during shift changes.
· Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service.
· When requested, train new and existing team members in various job stations and operational procedures
· Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation.
· Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly.
· Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers
· Training, coaching and development of Team Members
Qualifications
To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager:
Core Qualifications (Applicable to All Shift Manager Levels)
· A high school diploma or GED
· Strong customer service skills
· Strong communication skills
· Basic computer and math skills
· Must be at least 18 years of age
· Must be Serv Safe certified
Additional Responsibilities and Requirements Based on Shift Manager Level
As Shift Managers progress through different levels, they take on additional responsibilities:
Shift Level 1:
· Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close).
· Responsibilities:
o Runs a minimum of 1 shift on their own per week.
· Expected Knowledge:
o Basic understanding of Labor Percentage and its impact on operations.
Shift Level 2:
· Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week.
· Responsibilities:
o Runs shifts independently, including managing team members and ensuring operations are smooth.
o Take responsibility and complete Inventory Processes and manage stock levels.
o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels.
o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly.
· Expected Knowledge:
o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric.
o Experience managing inventory processes and order planning.
Shift Level 3:
· Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week.
· Responsibilities:
o Runs shift independently with minimal supervision.
o Completes Inventory Processes and Food Orders.
o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality.
o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality.
· Expected Knowledge:
o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals.
o Strong inventory management skills.
o Ability to adjust staffing and inventory based on business needs.
Shift Level 4:
· Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays.
· Responsibilities:
o Runs shift independently and take on additional leadership and operational responsibilities.
o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs.
o Supports team development and provides mentorship to junior Shift Managers.
o Oversee full shift operations and contribute to achieving restaurant performance goals.
· Expected Knowledge:
o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability.
o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Equipment
Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line
Environmental Conditions:
· The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
· The employee is subject to both environmental conditions; work activities 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 include 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 accommodation 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.

Shift Manager

<h3>Job Description</h3>
Job Description
Team Member Dave's Hot Chicken, born from a passion for perfect Nashville Hot Chicken, offers a crave-able menu that's built a viral following. As a Team Member, you'll be the face of our brand, ensuring every guest enjoys a memorable, finger-lickin' good experience.
Responsibilities:
<ul>
<li>Prepare and serve our iconic hot chicken&nbsp;with speed and accuracy, following our signature spice levels.</li>
<li>Master the art of prepping our crave-able sides,&nbsp;from crispy fries to creamy kale slaw.</li>
<li>Maintain a clean and organized work environment,&nbsp;ensuring a safe and inviting space for guests and team members.</li>
<li>Provide exceptional guest service,&nbsp;handling orders and inquiries with a smile and genuine enthusiasm.</li>
<li>Become a Dave's Hot Chicken expert,&nbsp;learning our menu inside and out to guide guest choices.</li>
<li>Embrace teamwork,&nbsp;supporting your fellow team members to create a seamless and enjoyable experience for everyone.</li>
<li>Follow all safety and security procedures,&nbsp;upholding the highest standards of food handling and hygiene.</li>
<li>Contribute to the Dave's Hot Chicken vibe,&nbsp;bringing your energy and passion to every shift.</li>
</ul>
Requirements:
<ul>
<li>Must be at least 16 years old.</li>
<li>Flexible availability to work nights, weekends, and holidays.</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment.</li>
<li>A positive attitude and a genuine passion for serving others.</li>
<li>Excellent communication and interpersonal skills.</li>
<li>Commitment to guest satisfaction and creating a memorable dining experience.</li>
<li>Ability to work effectively as part of a team and independently.</li>
</ul>
Benefits:
<ul>
<li>Competitive pay and opportunities for raises based on performance.</li>
<li>Flexible scheduling to accommodate your lifestyle.</li>
<li>Free employee meals and generous discounts on Dave's Hot Chicken favorites.</li>
<li>Opportunity to grow within a rapidly expanding brand, with potential for career advancement.</li>
<li>Fun, fast-paced, and rewarding work environment.</li>
<li>Be part of a team that's passionate about serving the best hot chicken in America.</li>
<li>Develop valuable skills in customer service, food preparation, and teamwork.</li>
</ul>

Team Member

<h3>Job Description</h3>
Job Description
To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.&nbsp;
 ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:&nbsp;
<ul>
<li>Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.&nbsp;</li>
<li>Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies.&nbsp;</li>
<li>Develops and maintains an acceptable level of sales. Utilizes local store marketing.&nbsp;</li>
<li>Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system.&nbsp;</li>
<li>Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.&nbsp;</li>
<li>Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook.&nbsp;</li>
<li>Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards.&nbsp;</li>
<li>Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.&nbsp;</li>
<li>Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters.&nbsp;</li>
<li>Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed.&nbsp;</li>
<li>Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies.&nbsp;</li>
<li>Performs all administrative paperwork as required.&nbsp;</li>
</ul>
 QUALIFICATIONS:&nbsp;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.&nbsp; RESOLVE&nbsp;It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.&nbsp; EDUCATION and/or EXPERIENCE&nbsp;High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified.&nbsp; COMMUNICATION SKILLS&nbsp;Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.&nbsp; MATHEMATICAL SKILLS&nbsp;Understanding of P &amp; L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).&nbsp; REASONING ABILITY&nbsp;To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action.&nbsp; FLEXIBILITY&nbsp;Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability.&nbsp; LEADERSHIP&nbsp;Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities.&nbsp; COMPUTER SKILLS&nbsp;To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills.&nbsp; COMPENSATION&nbsp;Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations.&nbsp; BACKGROUND CHECK&nbsp;Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.&nbsp; WORK ENVIRONMENT&nbsp;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.&nbsp; EQUIPMENT&nbsp;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.&nbsp; ENVIRONMENTAL CONDITIONS&nbsp;
<ul>
<li>The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.&nbsp;</li>
<li>The employee is subject to both environmental conditions; work activities occur both inside and outside.&nbsp;</li>
<li>The employee is subject to extreme cold temperatures below 32 degrees for periods of time.&nbsp;</li>
<li>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.&nbsp;</li>
<li>The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.&nbsp;</li>
</ul>
 PHYSICAL DEMANDS:&nbsp;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.&nbsp; 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.&nbsp; &nbsp;

Restaurant General Manager

<h3>Job Description</h3>
Job Description
The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification).
All levels of Shift Managers, regardless of their level, are responsible for the following key duties:
<ul>
<li>Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service.</li>
<li>Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses.</li>
<li>Responsible for cash register setup and smooth shift transitions during shift changes.</li>
<li>Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service.</li>
<li>When requested, train new and existing team members in various job stations and operational procedures</li>
<li>Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation.</li>
<li>Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly.</li>
<li>Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers.</li>
</ul>
Additional Responsibilities and Requirements Based on Shift Manager Level
As Shift Managers progress through different levels, they take on additional responsibilities:
 Shift Level 1: 
<ul>
<li>Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close).</li>
<li>Responsibilities:</li>
<ul>
<li>Runs a minimum of 1 shift on their own per week.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Basic understanding of Labor Percentage and its impact on operations.</li>
</ul>
</ul>

Shift Level 2:
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Responsibilities:
o&nbsp;&nbsp; Runs shifts independently, including managing team members and ensuring operations are smooth.
o&nbsp;&nbsp; Take responsibility and complete Inventory Processes and manage stock levels.
o&nbsp;&nbsp; Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels.
o&nbsp;&nbsp; Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Expected Knowledge:
o&nbsp;&nbsp; Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric.
o&nbsp;&nbsp; Experience managing inventory processes and order planning.

Shift Level 3:
<ul>
<li>Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week.</li>
<li>Responsibilities:</li>
<ul>
<li>Runs shift independently with minimal supervision.</li>
<li>Completes Inventory processes and Food Orders.</li>
<li>Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality.</li>
<li>Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals.</li>
<li>Strong inventory management skills.</li>
<li>Ability to adjust staffing and inventory based on business needs.</li>
</ul>
</ul>
Shift Level 4: 
<ul>
<li>Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays.</li>
<li>Responsibilities:</li>
<ul>
<li>Runs shift independently and take on additional leadership and operational responsibilities.</li>
<li>Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs.</li>
<li>Supports team development and provides mentorship to junior Shift Managers.</li>
<li>Oversee full shift operations and contribute to achieving restaurant performance goals.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability.</li>
<li>Strong leadership skills, with the ability to coach and guide team members and other Shift Managers.</li>
</ul>
</ul>

Qualifications
To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager:
Core Qualifications (Applicable to All Shift Manager Levels)
<ul>
<li>Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry.</li>
<li>Education and Experience:</li>
<ul>
<li>High School diploma or GED.</li>
<li>Must be at least 18 years of age.</li>
<li>ServSafe Certification is required.</li>
</ul>
<li>Communication Skills:</li>
<ul>
<li>Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly.</li>
<li>Capable of influencing others and gaining commitment to maintain high operational standards.</li>
</ul>
<li>Mathematical Ability:</li>
<ul>
<li>Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs.</li>
</ul>
<li>Reasoning Ability:</li>
<ul>
<li>Ability to exercise sound judgment and make decisions based on situational needs and operational goals.</li>
</ul>
<li>Flexibility:</li>
<ul>
<li>Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment.</li>
</ul>
<li>Leadership:</li>
<ul>
<li>Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations.</li>
<li>Exhibits a positive and professional appearance, demeanor, and energy at all times.</li>
</ul>
</ul>
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation 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 through communication systems.
&nbsp;Environmental Conditions:
<ul>
<li>The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes.</li>
<li>The employee is subject to both environmental conditions; work activities both inside and outside.</li>
<li>The employee is subject to extreme cold temperatures below 32 degrees for periods of time.</li>
<li>The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.</li>
<li>The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.</li>
</ul>

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 accommodation 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.

<h3>Job Description</h3>
Job Description
The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence.&nbsp;
As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification).

All levels of Shift Managers, regardless of their level, are responsible for the following key duties:
<ul>
<li>Maintains inventory by performing Daily and Weekly inventory inspections&nbsp;</li>
<li>Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices.</li>
<li>Track and record waste&nbsp;</li>
<li>Conduct table visits&nbsp;</li>
<li>Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings&nbsp;</li>
<li>Fix bottle necks, call chicken drops, and monitor speed of service&nbsp;</li>
<li>ENSURE product quality and all standards are on the shift&nbsp;</li>
<li>Coaches, trains, and develop team members around processes and procedures at each station including&nbsp;LTOs&nbsp;</li>
<li>Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines&nbsp;</li>
<li>Reviews restaurant results to identify successes and areas for improvement&nbsp;</li>
<li>Ensure that the restaurant upholds operational and brand standards&nbsp;</li>
</ul>
 Additional Responsibilities and Requirements Based on Shift Manager Level
As Shift Managers progress through different levels, they take on additional responsibilities:
Shift Level 1: 
<ul>
<li>Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close).</li>
<li>Responsibilities:</li>
<ul>
<li>Runs a minimum of 1 shift on their own per week.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Basic understanding of Labor Percentage and its impact on operations.</li>
</ul>
</ul>

Shift Level 2:
<ul>
<li>Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week.</li>
<li>Responsibilities:</li>
</ul>
o&nbsp;&nbsp; Runs shifts independently, including managing team members and ensuring operations are smooth.
o&nbsp;&nbsp; Take responsibility and complete Inventory Processes and manage stock levels.
o&nbsp;&nbsp; Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels.
o&nbsp;&nbsp; Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly.
<ul>
<li>Expected Knowledge:</li>
</ul>
o&nbsp;&nbsp; Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric.
o&nbsp;&nbsp; Experience managing inventory processes and order planning.

Shift Level 3:
<ul>
<li>Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week.</li>
<li>Responsibilities:</li>
<ul>
<li>Runs shift independently with minimal supervision.</li>
<li>Completes Inventory Processes and Food Orders.</li>
<li>Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality.</li>
<li>Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals.</li>
<li>Strong inventory management skills.</li>
<li>Ability to adjust staffing and inventory based on business needs.</li>
</ul>
</ul>

Shift Level 4: 
<ul>
<li>Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays.</li>
<li>Responsibilities:</li>
<ul>
<li>Runs shift independently and take on additional leadership and operational responsibilities.</li>
<li>Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs.</li>
<li>Supports team development and provides mentorship to junior Shift Managers.</li>
<li>Oversee full shift operations and contribute to achieving restaurant performance goals.</li>
</ul>
<li>Expected Knowledge:</li>
<ul>
<li>Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability.</li>
<li>Strong leadership skills, with the ability to coach and guide team members and other Shift Managers.</li>
</ul>
</ul>

Qualifications
To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager:
Core Qualifications (Applicable to All Shift Manager Levels)
<ul>
<li>Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry.</li>
<li>Education and Experience:</li>
<ul>
<li>High School diploma or GED.</li>
<li>Must be at least 18 years of age.</li>
<li>ServSafe Certification is required.</li>
</ul>
<li>Communication Skills:</li>
<ul>
<li>Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly.</li>
<li>Capable of influencing others and gaining commitment to maintain high operational standards.</li>
</ul>
<li>Mathematical Ability:</li>
<ul>
<li>Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs.</li>
</ul>
<li>Reasoning Ability:</li>
<ul>
<li>Ability to exercise sound judgment and make decisions based on situational needs and operational goals.</li>
</ul>
<li>Flexibility:</li>
<ul>
<li>Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment.</li>
</ul>
<li>Leadership:</li>
<ul>
<li>Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations.</li>
<li>Exhibits a positive and professional appearance, demeanor, and energy at all times.</li>
</ul>
</ul>
Work Environment 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.&nbsp;
 
Equipment
Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems.&nbsp;
 
Environmental Conditions&nbsp;
<ul>
<li>The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes.&nbsp;</li>
<li>The employee is subject to both environmental conditions; work activities both inside and outside.&nbsp;</li>
<li>The employee is subject to extreme cold temperatures below 32 degrees for periods of time.&nbsp;</li>
<li>The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.&nbsp;</li>
<li>The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.&nbsp;</li>
</ul>
 
Physical Demands:&nbsp;
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 accommodation may be made to enable individuals with disabilities to perform the essential functions.&nbsp;
 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.&nbsp; &nbsp;&nbsp;

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