Avondale - Shift Lead

About the Role

As the Shift Lead at Angry Chickz, you're more than just an overseer; you're a guide, a mentor, and the anchor of the team. You'll ensure that operations run smoothly, customers are satisfied, and the team feels supported.

Responsibilities

• Monitors team deployment as schedule dictates.
• Conducts shift walk-through and completes all tasks required to open, transition, and close the restaurant.
• Engages with all guests to ensure our service and enjoyment standards are delivered.
• Performs some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensures cleanliness standards are maintained throughout the restaurant.
• Completes shift administration and banking tasks.
• Monitors food preparation methods, recipes, and portion sizes.
• Monitors compliance with all health department regulations regarding restaurant cleanliness, food preparation, and temperature control.
• Ensures team members follow break and meal period schedules as mandated.
• Addresses and resolves customer concerns or feedback in a professional and constructive manner.
• Trains and guides new team members, setting the standard for what's expected.

Requirements

• Proven experience in a leadership role, preferably in the food and service industry.
• Exceptional interpersonal and communication skills.
• Ability to handle high-pressure situations calmly and efficiently.
• Flexibility to work different shifts, including weekends and holidays.
• Commitment to upholding company standards and ensuring customer satisfaction.

Qualifications

• High school diploma or equivalent is required.
• Able to speak clearly and comprehend directions in English; able to read English.
• Ability to read/speak Spanish is extremely helpful but not mandatory.

Work Attire

Wear Angry Chickz uniform as well as non-slip shoes required by the safety department.

Physical Demands

• Regularly required to stand and walk for extended periods of time and bend and twist at the waist.
• Occasionally required to lift and carry up to 40 pounds.
• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food.
• Repetitive hand use.
• Reaching for items below waist level (retrieving food items from walk-in cooler or drawers), between waist and shoulder level (washing dishes, placing plates on shelf), and above shoulder (retrieving plates or containers from shelves).
• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions).