Position: Key Holder / Shift Supervisor
Overview: The Key Holder / Shift Supervisor, reporting directly to the General Manager, is responsible for overseeing daily operations, managing non-management staff, and ensuring the smooth and efficient running of the restaurant. In the absence of the General Manager, the Key Holder / Shift Supervisor assumes full responsibility for maintaining operational standards, including adherence to the restaurant’s concept, health and safety guidelines, and financial performance metrics.
Key Responsibilities:
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Operational Oversight:
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Monitor daily restaurant operations to ensure high standards of product quality, customer service, and operational efficiency. Responsibilities include:
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Evaluating employee performance and managing staff workload.
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Monitoring food and labor costs, sales performance, and budget adherence.
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Overseeing food and beverage preparation, inventory management, and presentation standards.
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Reviewing Redbook entries and manager’s logs to track operational performance.
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Ensuring cash handling processes, including voids, comps, and drawer balances, are properly followed.
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Health & Safety Compliance:
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Conduct regular inspections of restaurant facilities to ensure compliance with health, safety, and sanitation standards.
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Staff Management & Development:
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Supervise and mentor non-management staff, providing guidance, training, and performance feedback.
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Develop work schedules and assign tasks to ensure operational efficiency.
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Lead recruitment efforts, including interviewing candidates and facilitating onboarding and training.
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Conduct performance evaluations and assist with corrective actions when necessary.
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Customer Service & Relations:
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Address customer concerns and complaints promptly to ensure customer satisfaction.
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Foster positive relationships with customers, staff, vendors, and corporate personnel.
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Assist in the resolution of operational issues and respond to inquiries related to food, beverages, and supplies.
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Administrative & Reporting Duties:
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Maintain accurate records of employee performance, disciplinary actions, and other HR documentation.
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Generate regular reports on restaurant performance, staffing levels, and operational issues for management.
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Ensure timely and accurate completion of administrative tasks, including scheduling, payroll, and correspondence.
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Operational Flexibility & Support:
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When necessary, step into roles such as food server, expediter, line cook, busser, or food runner to support restaurant operations.
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Oversee the preparation and service of food according to company standards for quality, safety, and presentation.
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Compliance & Standards:
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Ensure that the restaurant complies with all relevant federal and state regulations, company policies, and industry standards.
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Maintain a clean and organized work environment, ensuring that all equipment and supplies are properly stored and maintained.
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Other Responsibilities:
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Perform other duties as assigned to ensure the smooth operation of the restaurant.
Qualifications:
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Minimum of 1 year of relevant experience in a managerial or supervisory role within the hospitality industry.
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Strong leadership, interpersonal, and communication skills, with the ability to interact effectively with team members, customers, and vendors.
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Fluent in English (both spoken and written).
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Professional appearance and customer-friendly demeanor.
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Ability to work long hours, including split shifts, as required.
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Physical stamina to stand for extended periods and lift up to 25 lbs.
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Flexibility to work varying shifts, including evenings, weekends, and holidays.
BENEFITS WE OFFER
- Medical, Dental and Vision Coverage
- Discounted Meals
We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.
