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

• 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.
• High School degree.
• Minimum of 2 opens and/or closes per week.
• Pass a Food Safety Certification course (Illinois Department of Public Health in Illinois, National Restaurant Association, National Registry of Food Safety Professionals or National Environmental Health Association in other states).
• Strong leadership skills.
• Strong customer service skills.
• Strong communication skills, both written and verbal.
• Strong organizational skills and the ability to multi-task.
• Strong interpersonal skills.