Shift Lead - Shakeys, USA

Starting Rate: 18.50/hour

Status: Full-Time

The Manager is a first-level supervisor/manager in our restaurants. The Manager contributes to

Shakey's success through team-leader, hands-on involvement in the day-to-day restaurant

operations. The Shift Leader effectively leads a shift to ensure restaurant operational excellence. May

be responsible for the opening or closing procedures of the restaurant in coordination with or in the

absence of the Assistant General Manager or General Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

• Consistently enforces Shakey's Signature Service Standards to deliver a quality Shakey's experience.
• Opens and closes the restaurant with responsibility for cash handling, receiving deliveries, monitoring preparation levels and restaurant cleanliness.
• Effectively leads the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved.
• Leads a shift by ensuring team members are prepared for the day, delegating duties and assigning specific tasks.
• Follows Shakey's USA operational policies and procedures.
• Ensures the safety of all team members and guests during each shift.
• Assists with training and development of team members.
• Acts with integrity, honesty and leadership consistent with Shakey's mission and values.
• Assists in ensuring compliance with all labor laws, policies and procedures.
• Maintains cleanliness and organization throughout the restaurant.
• Ensures daily, weekly, monthly logs are completed and maintained.
• Checks food quality and food temperatures throughout the day to comply with company and regulatory food-handling and safety regulations.
• Cross-trains in all other FOH and BOH positions and provides support to those work stations as needed.
• Performs other duties and responsibilities as required or requested by the General and Assistant Managers.

SUPERVISORY RESPONSIBILITIES:

Oversees Team Members in the restaurant and is responsible for the operation of the restaurant while

in the role of Manager-On-Duty. The Shift Lead supervises and leads Team Members in compliance of the organization's policies and procedures, applicable laws and regulations. Supervisory

responsibilities include training and motivating employees; planning, assigning, and directing work; assigning meal and rest periods; addressing complaints; and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

• Job Knowledge - Competent in required job skills and knowledge; exhibits ability to learn and apply new skills.
• Use of Technology - Demonstrates required skills.
• Problem Solving - Identifies and resolves problems in a timely manner.
• Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs; responds to requests for service and assistance.
• Cooperation - Offers assistance and support to co-workers.
• Oral Communication - Expresses thoughts and ideas clearly and effectively; responds well to customer inquiries.
• Teamwork - Contributes to building a positive team spirit.
• Ethics - Works with integrity and principles; upholds organizational values.
• Organizational Support - Follows policies and procedures.
• Adaptability - Changes approach or method to best fit the situation.
• Personal Appearance - Dresses appropriately for position; keeps self well groomed.
• Attendance/Punctuality - Is consistently ready to work on time.
• Dependability - Follows instructions, responds to management direction.
• Initiative - Asks for and offers help when needed.
• Quality - Applies feedback to improve performance; monitors own work to ensure quality.
• Quantity - Completes all tasks and duties quickly and efficiently.
• Safety and Security - Observes safety and security procedures; uses equipment and materials properly; and reports potentially unsafe conditions and all work-related injuries or illnesses.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty

satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability

required. Reasonable accommodations may be made to enable individuals with disabilities to perform

the essential functions.

Education and/or Experience

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions,

and procedure manuals. Ability to write basic notes and reports. Ability to present information

effectively in one-on-one and small group situations to customers or other employees of the

organization.

Mathematical Skills

Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to

perform these operations using units of United States currency and weight, measurement and

volume.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed instructions furnished in written,

oral or diagram form. Ability to deal with problems involving a few concrete variables in standardized

situations.

Certificates, Licenses, Registrations

Requires valid Food Handler card.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this job. Reasonable accommodations may be made to

enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to

finger, handle or feel; reach with hands and arms and talk or hear. The employee is occasionally

required to sit and stoop, kneel or crouch. The employee must regularly lift and/or move up to 10

pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job

include close vision and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee

encounters while performing the essential functions of this job. Reasonable accommodations may be

made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts,

commercial ovens and oil fryers. The employee is occasionally exposed to extreme cold while in the

walk-in refrigerator and extreme heat while in the kitchen area. The employee is occasionally exposed to

chemicals while using cleaning and dishwashing products. The noise level in the work environment is

occasionally loud.

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