Shift Manager $14.50

About the role

The role involves leading shifts every week to ensure customers receive a fast, accurate, and friendly experience. Shift Managers are responsible for various tasks such as planning shifts, monitoring performance, ensuring quality, service, and cleanliness, managing inventory, maintaining cleanliness, and training crew members.

Responsibilities

• Plan and monitor shifts to ensure customer satisfaction
• Maintain high standards of quality, service, and cleanliness
• Manage inventory and daily maintenance
• Train and supervise staff
• Ensure compliance with food safety regulations
• Communicate effectively with other managers
• Meet and exceed departmental targets

Requirements

• Previous leadership experience, preferably in a restaurant, retail, or hospitality setting
• Positive attitude and ability to work in a fast-paced environment
• Flexible schedule and willingness to work weekends and evenings
• Age 18 or older

Qualifications

Applicants should have a strong work ethic and be able to communicate effectively with both customers and colleagues. Leadership skills and the ability to manage multiple tasks are essential. Previous experience in a similar role is preferred but not required.

Skills

Effective communication, problem-solving, and decision-making skills are crucial. Ability to handle stress and maintain composure under pressure is also important.

Benefits

• 15-25 days paid vacation
• 10 paid holidays and 8-week sabbatical every 10 years
• Education through Archways to Opportunity including opportunities to earn a High School degree, college tuition assistance, and English classes as a second language
• Medical, dental, and vision coverage
• Pre-tax flexible spending accounts
• Short- and Long-Term Disability, life, and accident insurance
• Paid leaves of absence
• Service awards
• Employee Resource Connection
• Adoption assistance
• Matching gifts program

Pay

$14/hour

Schedule

Shifts are typically worked on weekends and evenings, with some flexibility based on the needs of the restaurant.