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, procedures, and tool use with essential areas of focus including but not limited to:

Responsibilities

• LEADERSHIP AND DEVELOPMENT
• Lead Associates to run great shifts, including assigning tasks (cleaning, line duties, opening/closing duties)
• Provide feedback and training to Associates
• Ensure all station training programs are executed to standard
• Know and execute personnel policies, labor laws and safety and security procedures
• Lead Associates to ensure opening/closing/transition duties are completed without supervision
• Maintain a fun, positive, respectful, and professional work environment
• Inform the General Manager of employee issues and concerns
• CUSTOMER SERVICE
• Empower Associates to make sure all customers leave happy
• Know and execute all food safety requirements and practices
• Effectively handle customer complaints/issues
• SALES MANAGEMENT
• Manage and organize the line and delegate duties to Associates
• Know and uphold standards for product quality
• Work the line as needed and resolve service barriers
• Ensure back-of-the-house procedural standards are met
• Promote sales on the shift through executing the marketing plan within the four walls
• PROFIT CONTROL
• Control food costs, labor, waste, and cash on the shift
• Count drawers and follow proper daily cash handling procedures

Essential Physical Functions

• Ability to stand/walk for 9-10 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, customers and employee traffic
• Tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish
• Ability to oversee a fast-paced, high-volume, customer-focused restaurant through coordination of schedules, problem-solving, maintaining cleanliness, training employees, and providing great customer service