1. Position Summary

Braza Chicken is seeking a dependable, organized, hands-on

Shift Leader / Assistant Manager who can lead the restaurant during assigned

shifts and maintain high standards in both Front of House (FOH) and Back of

House (BOH).

This position is responsible for leading the team,

controlling labor, protecting food quality and consistency, maintaining

cleanliness and food safety, resolving customer concerns, controlling cash and

inventory, and ensuring that the restaurant is properly opened, operated, and

closed.

The Shift Leader / Assistant Manager is expected to lead by

example, make sound decisions, communicate clearly, hold employees accountable,

and maintain a professional and welcoming environment. The position regularly

closes the restaurant approximately 5–6 days per week and must ensure that the

store is fully secured, cleaned, stocked, and ready for the next operating day.

2. Core Leadership Responsibilities

Lead the shift and remain aware of all FOH and

BOH activity.

Assign positions and responsibilities based on

business volume, employee capability, and labor needs.

Maintain a professional work environment and set

the example for attendance, punctuality, attitude, cleanliness, and work ethic.

Give clear instructions and verify that

instructions are understood and completed.

Coach employees in the moment when standards are

not being met.

Recognize good performance and encourage

teamwork.

Escalate serious employee, safety, cash,

food-quality, or customer issues to the General Manager/Owner as required.

Never ignore a known operational problem; take

appropriate action and communicate what occurred.

3. FOH Operations

Ensure customers are greeted promptly and

treated courteously.

Monitor order-taking, POS accuracy, payment

processing, pickup, delivery, and catering orders.

Verify that completed orders are accurate,

complete, properly packaged, and presented according to Braza Chicken

standards.

Monitor dining room, counter, pickup area,

restrooms, and other customer-facing areas for cleanliness and organization.

Ensure front-counter employees remain productive

and properly positioned during service.

Monitor customer flow and adjust staffing or

positions when business volume changes.

Handle customer complaints professionally and

resolve issues within company policy and delegated authority.

Monitor online and third-party orders and

communicate problems promptly.

Maintain strong communication between FOH and

BOH.

4. BOH Operations & Food Quality

Maintain consistent food quality, portioning,

temperature, presentation, and accuracy.

Verify that recipes, preparation methods,

holding procedures, and portion standards are followed.

Monitor cooking, seasoning, marinating,

preparation, and plating/packaging standards.

Check food before service and throughout the

shift for appearance, taste, temperature, freshness, and proper portioning.

Ensure food is held, labeled, dated, rotated,

and stored according to company procedures and applicable food-safety

requirements.

Monitor prep levels and communicate shortages

before they affect service.

Ensure employees use the correct containers,

utensils, labels, and packaging.

Reduce food waste, remakes, over-portioning, and

unnecessary product loss.

Work in the BOH when necessary and demonstrate

the correct procedures rather than simply giving instructions.

Immediately address food-quality or food-safety

concerns and remove questionable product from service when appropriate.

5. Labor Cost & Productivity

Control labor cost by scheduling and staffing

appropriately for business volume while maintaining service and food-quality

standards.

Monitor sales, staffing levels, productivity,

breaks, and employee deployment throughout the shift.

Adjust staffing when business volume changes,

consistent with company policy and applicable wage-and-hour requirements.

Keep employees productive during slow periods by

assigning cleaning, stocking, prep, organization, and other approved tasks.

Do not allow unnecessary labor hours, excessive

overtime, extended clocked-in time, or employees remaining on the clock without

productive work.

Review timekeeping and report discrepancies or

attendance issues to management.

Never sacrifice food safety, customer service,

or employee safety solely to reduce labor cost.

6. Customer Service & Problem Resolution

Create a welcoming, respectful, and professional

customer experience.

Listen to customer concerns without arguing or

becoming defensive.

Resolve routine complaints promptly using

approved company procedures.

Use good judgment when offering corrections,

replacements, or other service recovery and obtain management approval when

required.

Document significant complaints, incidents,

refunds, or recurring problems.

Follow up with the team when a customer

complaint identifies a process or training issue.

Treat every customer and coworker with respect

regardless of the situation.

7. Cash, POS & Financial Accountability

Maintain control of cash drawers, POS activity,

refunds, voids, discounts, and other transactions.

Verify that employees use their own assigned POS

credentials.

Review unusual transactions and obtain required

authorization.

Follow cash-counting, cash-drop, deposit, and

closing procedures exactly.

Report shortages, overages, suspicious activity,

equipment failures, or discrepancies immediately.

Protect company cash, receipts, gift cards, and

financial information.

Do not authorize or perform transactions outside

delegated authority.

8. Inventory, Prep & Waste Control

Monitor critical inventory and communicate

ordering or replenishment needs to management.

Verify deliveries and product condition

according to company procedures.

Maintain proper FIFO/FEFO rotation as

applicable.

Check dates, labels, storage, and product

organization.

Maintain appropriate prep levels without

over-preparing product.

Monitor waste, spills, spoilage,

over-portioning, remakes, and rejected product.

Document significant waste or product loss

according to company procedures.

Keep storage areas organized and ensure products

are stored in their designated locations.

9. Food Safety, Sanitation & Safety

Enforce handwashing, glove use, personal

hygiene, temperature control, cross-contamination prevention, allergen

procedures, and sanitation standards.

Monitor required food temperatures and ensure

logs are completed accurately and on time.

Ensure hot and cold foods are maintained

according to established procedures and applicable requirements.

Verify cleaning and sanitizing of food-contact

surfaces, equipment, utensils, and work areas.

Maintain clean floors, drains, trash areas,

restrooms, dining areas, kitchen areas, and storage areas.

Correct unsafe conditions immediately when

possible and report maintenance or safety hazards.

Ensure employees understand and follow

chemical-safety and equipment-safety procedures.

Do not knowingly allow unsafe food or unsafe

working conditions to continue.

10. Opening Responsibilities

Arrive on time and complete the manager opening

routine.

Inspect the restaurant, kitchen, equipment, FOH,

BOH, storage, and customer areas.

Verify required equipment is operating properly

and report problems.

Review staffing, positions, prep needs,

inventory concerns, and special events or catering orders.

Confirm required food-safety and temperature

checks are completed.

Verify registers/POS and front counter are

ready.

Ensure restaurant presentation is clean,

stocked, and ready before opening.

11. Closing Responsibilities

Complete the closing process personally and

verify that assigned employees complete their closing duties correctly.

Ensure all food is stored, labeled, dated,

rotated, and secured according to company procedures.

Verify equipment is cleaned and shut down

according to manufacturer/company procedures.

Ensure all FOH and BOH areas are cleaned,

sanitized, organized, and restocked.

Complete required temperature, cleaning, cash,

waste, and closing records.

Reconcile cash and complete authorized

cash-control procedures.

Check doors, windows, lights, equipment, alarms,

and other closing/security items according to company procedures.

Confirm trash and waste procedures are

completed.

Conduct a final walkthrough before leaving the

building.

Ensure the restaurant is secure and ready for

the next operating day.

Communicate any unresolved issue to the General

Manager/Owner before or after closing as required.

12. Communication & Shift Handoff

Provide a clear handoff to the next manager or

management team.

Report staffing issues, call-outs, customer

complaints, equipment problems, food-quality concerns, inventory shortages,

waste, cash discrepancies, and unfinished tasks.

Record important information rather than relying

only on verbal communication.

Communicate urgent matters immediately rather

than waiting for the next shift.

13. Training, Coaching & Accountability

Train employees on Braza Chicken procedures and

demonstrate correct methods.

Monitor employee performance throughout the

shift.

Correct mistakes promptly and professionally.

Document repeated or serious performance issues

according to company policy.

Use coaching as an opportunity to teach the

standard and explain why it matters.

Recognize employees who consistently meet or

exceed expectations.

Ensure new employees receive appropriate

instruction before working independently.

14. Qualifications

Previous restaurant, supervisory, shift-lead, or

management experience preferred.

Strong understanding of FOH and BOH restaurant

operations.

Ability to lead a team in a fast-paced

environment.

Strong communication, organization,

problem-solving, and conflict-resolution skills.

Basic math, POS, cash-handling, and computer

skills.

Ability to understand and enforce food-safety

and sanitation procedures.

Strong attention to detail and commitment to

food quality, consistency, presentation, and accuracy.

Reliable, punctual, honest, accountable, and

professional.

Ability to work flexible hours, weekends,

holidays, and frequent closing shifts.

15. Performance Standards

Labor is controlled without compromising

customer service, food safety, employee safety, or product quality.

Food is consistent in quality, portion,

temperature, presentation, and accuracy.

Customer concerns are handled calmly,

respectfully, and promptly.

FOH and BOH remain clean, organized, stocked,

and operational.

Employees understand their assignments and are

held accountable for completing them.

Cash, inventory, waste, and company property are

handled responsibly.

Opening and closing procedures are completed

accurately and consistently.

Management receives timely and accurate

communication about operational issues.

The Shift Leader / Assistant Manager leads by

example and maintains a professional workplace.

16. Accountability & Compliance

The Shift Leader / Assistant Manager must follow

Braza Chicken policies, operating procedures, food-safety requirements,

cash-control procedures, attendance standards, workplace-safety rules, and

reasonable management instructions.

Failure to follow procedures, failure to

maintain required standards, unauthorized financial decisions, improper cash

handling, knowingly allowing food-safety violations, failure to complete

closing responsibilities, or unprofessional conduct may result in corrective

action consistent with company policy and applicable law.

This position is expected to use sound judgment

but must not exceed the authority delegated by the General Manager/Owner.

Co-founded by Juliano Lara and Executive Chef Gustavo Taylhardat, Braza Chicken Rotisserie and Grill is dedicated to serving fresh, high-quality South American cuisine made from scratch daily. We take no shortcuts—our signature Peruvian-style rotisserie chicken is slow-roasted to perfection after a thorough 48-hour marination process. Step into our warm, family-friendly atmosphere and enjoy a true taste of South American passion and flavor.

Pay: $16.00 - $18.00 / hour

Pay:

• Tips

Benefits:

• Flexible schedule

Job Type: fulltime, parttime

Schedule:

• 8 hour shift
• Weekend availability
• Holidays
• Night shift

Education: Associate's degree

Work location: On-site

Columbia, SC. 676 St Andrews Rd, Columbia, SC, 29210