Shift Leader Port Orchard BK

Position Overview

A Shift Leader is a variable hour Ambrosia QSR employee who (after proper certification) is put in charge of limited time segments for the daily operations of a specific restaurant location. Shift Leaders are responsible for assigned shifts or times with the goal of enhancing/improving guest and team satisfaction along with supporting restaurant initiatives. Shift Leaders work in the front of the restaurant during peak hours to ensure the team is working together and guests have a quality experience. Shift Leaders are proficient in all team member positions and can handle operations safely when a manager is not present. Responsibilities will vary based upon the restaurant’s needs. The following is a list of some of the responsibilities and is not intended to describe all duties this position may perform.

Job Responsibilities

Profitability

• Ensure all food orders, specialty drinks and desserts follow company recipes and are always accounted for in the POS system.
• Organize for shift readiness and position team members to meet the sales demands of the restaurant. Use and manage the waste and prep systems to control expenses.
• Use equipment, small wares, and products for their intended purpose. Trouble shoot minor equipment issues and report any non-working or unsafe equipment concerns immediately. Ensure staff uses all safety equipment as required.
• Follow all cash policies.

Guests

• Work with friendliness and a sense of urgency; greet every guest.
• Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
• Walk through the entire restaurant checking on parking lot, bathrooms, dining rooms and talk to guests at their tables, asking how their meal was.
• Demonstrate a sense of urgency and a ‘guest first’ behavior. Promotes excellent customer service.
• Handle guest complaints in the absence of an assistant manager or restaurant general manager.

Team

• Train and develop existing staff. Follow training plans and systems in place to achieve targeted goals.
• Ensure that employees take breaks as required and minor work limitations are adhered to as directed.
• Does not let anyone on the team perform work duties if he/she displays symptoms of being sick or not fit for duty.
• Report employee and/or guest complaints immediately.
• Promote a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report concerns/complaints immediately to restaurant general manager and human resources.

Operations

• Manage all food safety regulations and follow restaurant safety procedures.
• Follow all marketing plans to ensure the staff is trained and prepared for promotions.
• Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed.
• Trouble-shoot basic equipment maintenance issues.
• Ensure daily food safety compliance measures and operational standards.
• Communicate with the restaurant general manager and above restaurant leaders when necessary.
• Supervise on-shift personnel.
• Execute great guest service and team member support by working in front of the restaurant as much as possible.

Qualifications and Skills

• Must be 18 years old to be a shift leader for Ambrosia QSR.
• Authorized to work in the United States.
• Satisfy a criminal background check upon promotion or hire. Any offer of employment from an external source is contingent on the outcome of this process.
• Ability to use a computer and perform basic functions.
• Effectively communicate with co-workers and supervisors both verbally and in writing.
• Demonstrate personal responsibility including but not limited to being on time, in uniform, treats others with respect.
• Takes pride in work and leads with energy, engagement, and empathy.
• Recognize the business needs and work with restaurant leaders to implement problem solving measures.

Education and Work Experience

• High School Diploma or equivalent preferred.
• Serv Safe Certificate required.
• Sexual Harassment Certificate required.
• Shift control training completed in current restaurant and validated by the restaurant general manager and district manager.
• External hires must have 6 months of direct food/retail lead experience.
• Prior experience using a point of sale system is preferred.

Necessary Tools and Equipment

• Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).
• Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).
• Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.
• POS systems; cash registers, and time keeping equipment.
• Janitorial supplies-brooms, dust pans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.