Job 162403 - Shift Leaders for Beefsteak Washington, DC - Think Food Group

Shift Leader

Lead and manage service team by shift to offer a world-class fast casual dining experience.   Take ownership of the restaurant during your shift to; ensure the restaurant operates efficiently and profitably.  Exemplify gracious hospitality and sincere respect in all interactions.  Maintain open lines of communication.  Create a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn and improve.  Be a dedicated teacher committed to developing the hourly team members.  Position reports to the General Manager.

Lead Service.  Develop, coach and consistently execute brand standards.  Impact service by being on the service line during peak times.   Earn the confidence of the team by consistently running a smooth shift.  Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations.  Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. 

Performance and Talent Development Develop team relationships by demonstrating a strong work ethic and willingness to assist each team member.  Clearly communicate expectations and hold individuals accountable.  Provide both positive and constructive feedback to team in a timely manner and document when appropriate. Treat potential employees with same sense of hospitality and respect as employees and guests.   Execute training program consistently for hourly employees.  Take charge of self-improvement and professional growth by seeking out performance feedback and educational opportunities.

Ambassador of TFG Culture Seek out opportunities to communicate Beefsteak’s vision to team, guests, students, vendors and community in a clear and positive manner.  Lead by example.  Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.  Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.  Create a positive work environment by demonstrating no tolerance for negative behaviors.  Welcome new ideas and seek feedback from team and GM by asking questions. 

Manage Daily Operations  Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately.  Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Participate is regular service team meetings.  Provide a safe, clean, organized and sanitary work environment.  Understand and ensure all ABC laws, Health Standards, federal and state laws are met.  Correct all violations with a sense of urgency.

Manage Financial Results Understand and execute restaurant plan to stay within department budgets and maximize profits.  Actively manage inventory and waste to meet cost targets.  Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard.  Effectively manage labor, scheduling and payroll.  Reach out to GM for support and training as needed.

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Skills & Knowledge

Position requires  a minimum of 1+ years of restaurant supervision experience and 1+ years of restaurant experience.

Requires developed communication skills, both verbal and written.

Most tasks are performed independently or in a team environment with the employee acting as a team leader. 

Ability to maintain compliance with all local, state and federal laws and regulations.

Knowledge of Fast casual service and sales skills.

Ability to supervise, train and motivate employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.

Knowledge of food industry, restaurants and competitive markets.

Knowledge of revenue management.  Participation in the achieving of short- and long-term financial and operational goals of the restaurants. .

Abilities & Working Conditions

This position will spend 100% of the time standing or walking.

Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests and employees.

Requires manual dexterity to use and operate all necessary equipment.

Required to work nights, holidays and weekends.