Restaurant Shift Leader

Details

Nonexempt
Rarely travel

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

• FOCUS People - 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.
  Empowers 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

• Able to work a minimum of 40 hours a week.
• Able to stand/walk for 8-9 hours per day and sit for 1-2 hours per day.
• Able to exert well-paced and frequent mobility for periods of up to five hours.
• Able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Able to reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Able to tolerate higher levels of noise from music, customer and employee traffic.
• Able to 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.
• High School degree.
• Minimum of 2 opens and/or closes per week.
• Must be able to work a minimum of 40 hours a week.
• Must be able to work a minimum of 2 opens and/or closes per week.
• Must be able to 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.
• Ability to train and coach others.
• Ability to manage a fast-paced, high-volume shifts while providing excellent customer service.