Shift Manager

Summary: Lead opening & closing shifts at The Food Shack, upholding the quality and consistency of the food and the service in accordance with the company’s standards, Purpose, & Values. The Shift Leader is the “hands-on” leader on the floor for a given shift — opening and closing the restaurant, keeping the shift running smoothly, and helping train and develop the team.

Scope of the Role: The Shift Leader sits between the Kitchen & Service teams and the Assistant Restaurant Manager. The Shift Leader leads the team during a shift, but is not responsible for seasonal staffing plans, inventory management and purchase orders, labor-budget scheduling, or hiring.

Responsibilities & Requirements

• Shift Leadership (Process)

◦ Lead smooth, efficient shifts - directing the team through prep, service, and side-work.

◦ Lead the quality and consistency of the food and of the service throughout the shift.

◦ Set the pace and standards on the floor; keep the team “humble, hungry, and smart” at all times.

◦ Make sound in-the-moment judgment calls, in alignment with our values; escalate issues beyond the scope of the shift to the Assistant Restaurant Manager or Restaurant Manager.

◦ Keep accurate shift logs (temperatures, HACCP, etc.) when appropriate.

• Opening & Closing Duties

◦ Open the restaurant: unlock, ensure both service and kitchen team and respective stations are set up ready for service.

◦ Close the restaurant: complete closing checklists, ensure cleaning and sanitation, secure the facility, and lock up.

◦ Ensure pars and prep are met and stations are set up for the next shift.

◦ Ensure register / cash-handling close-out procedures are completed.

• People & Training

◦ Assist with training new and existing team members on stations, standards, and procedures.

◦ Keep the team productive during slow shifts and direct side-work, or send staff home when necessary.

◦ Lead and direct the team on shift in accordance with the company’s purpose & values.

◦ Communicate scheduling conflicts, call-outs, and staffing needs to management (the Shift Leader does not set the staff schedule, manage the labor budget, or hire).

• Core Value Champion (GWC)

◦ Gets it, wants it, and has the capacity to do the job.

◦ Champions the company’s Purpose & Values and models them for the team.

◦ Leads by example to maintain a smooth, clean, and positive operation.

• Food Safety & Quality

◦ Uphold food safety standards at all times; ensure all food is dated, labeled, rotated, and temperature-controlled.

◦ Uphold portion control and menu-item compliance with restaurant standards during the shift.

◦ Ensure tools and utensils are used correctly, maintained, and clean at all times.

• Facility (Shift Level)

◦ Keep the kitchen and FOH — indoors and outdoors — clean, organized, and in working order during and at the end of the shift, in compliance with the DOH and restaurant standards.

◦ Report equipment issues, likely shortages, and maintenance needs to the Assistant Restaurant Manager or Restaurant Manager in advance.

• Qualifications

◦ GWC and Core Value champion — gets it, wants it, has the capacity to do the job, and champions the Mission, Vision, and Core Values.

◦ Prior restaurant experience required; Lead Cook or equivalent shift experience preferred.

◦ Food safety certified (Food Safety Manager required).

◦ Exemplifies leadership and time-management skills.

◦ Problem solver; works well under pressure and makes sound judgment in situations of question (refer to Mission, Vision, and Values).

◦ Articulate and mannerly with customers and staff at all times; professional and presentable.

◦ Able to work efficiently without being micromanaged and to accept direction from management.

◦ Physically able to reach, bend, stoop, and frequently lift up to 40 lbs, and to work in a standing position for long periods (up to 9 hours).

• Schedule

◦ Your weekly schedule will be provided prior to the start of the work week, and any changes to availability must be communicated through the scheduling software with a minimum of 2 weeks’ notice. Availability changes may result in reduced hours or termination based on the needs of the restaurant.

◦ You must arrive 5–10 minutes prior to the start of your shift to prepare yourself for the commencement of your shift.

◦ If you are unable to be present for a scheduled shift, you must find an appropriate sub for your shift. Any “no-show” may result in termination.

• Additional Info and Qualifications

◦ Reports to the Assistant Restaurant Manager / Restaurant Manager; provides shift-level direction to line cooks and front-of-house team members.

◦ Must be able to communicate clearly with managers, kitchen, and dining-room personnel.

◦ Possible background check.

Pay: From $24.00 per hour

Benefits:

• Employee discount
• Flexible schedule

Application Question(s):

• Thursday, Friday, Saturday availability

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Middletown, RI 02842 (Required)

Work Location: In person