shift manager

Shift Manager - The Landing/Pizza 9
Reports to: General Manager

Position Overview
The Shift Manager leads daily restaurant operations during assigned shifts, ensuring excellent guest service, consistent food quality, and an organized team. This position supports sales goals, controls labor and waste, and holds employees accountable for company standards.

Responsibilities

• Lead servers, bartenders, kitchen staff, and support staff throughout the shift.
• Assign duties, coordinate breaks, and adjust floor coverage based on business volume and management direction.
• Complete opening and closing procedures, including security checks and shift reports.
• Resolve guest concerns professionally and promptly.
• Monitor food quality, order accuracy, ticket times, cleanliness, and sanitation.
• Support sales through suggestive selling, promotions, and attentive service.
• Monitor labor, inventory, portion control, and waste.
• Oversee cash handling, drawer reconciliation, and deposits according to company procedures.
• Follow management authorization requirements for discounts, voids, refunds, and complimentary items.
• Enforce responsible alcohol service, identification checks, and company alcohol policies.
• Coach employees, recognize strong performance, and document concerns for the General Manager.
• Communicate staffing issues, equipment problems, incidents, and supply shortages promptly.
• Follow the chain of command and refer schedule changes and call-off approvals to the General Manager.

Qualifications

• Previous restaurant experience; supervisory or shift leadership experience preferred.
• Strong communication, leadership, and problem-solving skills.
• Ability to stay organized and make sound decisions in a fast-paced environment.
• Familiarity with POS systems, cash handling, and restaurant operations.
• Ability to obtain and maintain required food-safety and alcohol-service credentials.
• Availability for evenings, weekends, and holidays.

Performance Expectations
Maintain dependable attendance, lead by example, and support restaurant sales and labor goals. Treat guests and employees respectfully, address concerns consistently, and keep management informed.