Shift Lead-FOH

About the role

The Shift Leader is responsible for assisting the management team in overseeing restaurant operations and personnel during an assigned shift. To ensure company's standards are met according to recipes, procedures, quality, timeliness and taking care of the guest.

Responsibilities

• Supervise employees during scheduled shifts.
• Adhere to Company policies and procedures.
• Keep the restaurant clean and well‑maintained.
• Handle guest resolution.
• Adhere to all Company standard operating procedures.
• Build morale through personal and professional growth; mentor team members to the highest standards of service and systems, creating a culture that inspires staff to maintain industry‑leading guest value standards.
• Develop people through one‑on‑one development to support execution.
• Ensure all products are made from scratch and served fresh, starting with the best ingredients, proven recipes and addictive taste profiles.
• Understand and execute all menu items according to recipe standards.
• Maintain deep understanding of cost control and product quality.
• Create exceptional guest service.
• Achieve financial results through systems and standards.
• Develop greater financial trends by focusing on sales, COG, labor and total operating expenses using business metrics.
• Perform all duties as assigned.

Requirements

• High school diploma or equivalent (required).
• Valid driver's license and car insurance (required).
• Successful completion of required training, on‑the‑job checklists, required quizzes and annual re‑certification (required).
• NRA ServSafe food and alcohol certifications (preferred).
• 2 years of restaurant or equivalent experience (preferred).

Skills

• Demonstrated time management and organizational skills (required).
• Internally motivated, detail‑oriented, with a passion for the brand and for teaching others (required).
• Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work (required).
• Ability to effectively communicate with team members, guests, vendors, etc. (required).
• Superior guest service, communication and listening skills (required).
• Flexible and adaptable to change (required).
• Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations (preferred).

Schedule

Must be available to work a minimum of three shift‑leader shifts per period and able to work a flexible schedule including days, nights, weekends and holidays.