Restaurant Shift Leader

General Description

Leads and behaves according to Potbelly Values. Leads a shift by managing and developing associates to execute outstanding product quality and customer service, build sales and control costs for each shift. Follow standard Potbelly operating policies and procedures with essential areas of focus including but not limited to:

FOCUS

• Lead Associates on shifts, including assigning tasks (cleaning, line duties, opening/closing duties), providing feedback and training.
• Know and support appropriate personnel policies, labor laws and safety procedures.
• Ensure all security procedures are executed (safe procedures, open/close procedures etc.).
• Transitions into opening/closing duties.

CUSTOMERS

• Make customers really happy.
• Resolve customer complaints/issues.
• Empower Associates to make sure all customers leave happy.
• Execute and support all food safety requirements and practices.

SALES

• Lead Associates to open, transition, and close shifts without supervision.
• Manage and organize the line and delegate duties to Associates.
• Know and uphold standards for product quality.
• Work the line as needed.
• Ensure back-of-the-house procedural standards are met.
• Promote sales on the shift through executing the marketing plan within the four walls.

PROFITS

• Control food costs, labor, waste, and cash on the shift.
• Count drawers and follow proper daily cash handling procedures.

Essential Physical Functions

• Must have the ability/stamina to work a minimum of 40 hours a week.
• Ability to stand/walk for 8-9 hours per day and sit for 1-2 hours per day.
• Must be able to exert well-paced and frequent mobility for periods of up to five hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Frequent reaching, feeling, bending, stooping, carrying, finely manipulating and keying in data.
• Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Tolerate higher levels of noise from music, customer and employee traffic.
• Tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.

Experience, Education and Behaviors

• Minimum of 1 year supervisory experience in a restaurant or retail environment.
• Minimum educational requirement: High School degree.
• Must be able to work a minimum of 2 opens and/or closes per week.
• All Shift Leaders and Managers must be trained and pass a Food Safety Certification course.
• Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities.
• Exceptional customer service skills.
• Strong communication skills, both written and verbal.
• Strong organizational skills and the ability to multi-task.
• Strong interpersonal skills.
• Able to demonstrate strong leadership skills at all times.
• Able to manage a fast-paced, high-volume shifts while providing excellent customer service.