Shift Leader Gresham Burger King

Reports to: Restaurant General Manager

FLSA status type: Non-Exempt - Hourly

Direct Reports: None

Shift Leader

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 restaurants 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