Job Title: Team Leader/Shift Leader
Department: Restaurant Operations
Reports to: General Manager
Job Summary:
To assist the restaurants General Manager and Assistant Manager in the operation of a Chicken Salad Chick restaurant in a manner that will provide our guest with a superb experience and maintain an invigorating and stimulating work environment for all team members while helping the restaurant achieve its financial objectives. Specific responsibilities will include the areas of Guest Service and Shift Management.
Essential Functions:
- As the Manager on Duty, ensures compliance with established food standards, food quality, preparation and production by adhering to corporate food handling procedures and policies.
- Ensure that during their shift, appropriate dining room, service area and kitchen procedures are adhered to.
- Trains and counsels hourly team members who work primarily on their shifts or whose initial training will be on their shifts.
- Guarantees the highest level of hospitality and service to all guests at all times.
- Provide coaching of hourly team members during their shift when necessary.
- Ensures compliance with all personnel records, team members schedules and reports.
- Prepares and maintains administrative and financial records as directed by the General Manager.
- Assist the General Manager and Assistant Manager in the daily operation of the restaurant within the budget.
- Ensure that during their entire shift- specials, promotions and marketing plans are presented according to company procedures.
- Ensure that hours of operation for the restaurant are maintained during their shift.
- Ensure that during their shift compliance with established safety and sanitation procedures and all Federal, State and local regulations (child labor laws, wage and hour, OSHA, liquor laws, etc.) is met.
- Responsible for decision making in the following areas:
o Team member position assignments
o Disciplinary actions as needed while he/she is the Manager On Duty
o All those decisions required to effectively execute shift operations
o All cleanliness standards are executed at the highest level during their shifts.
- Decisions to defer to GM/AM relate to the following areas;
o Hiring or terminating team members
o Merit increases for team members
o Vendor specifications
o Specific purchases beyond those required to execute normal shift operations
o Scheduling
Responsibilities:
- Serving guests by taking orders, handling cash and credit cards, offering an immediate and respectful response to all guests’ needs.
- Delivering meals to guests at their table or to the designated pick up area and providing excellent customer service at all times.
- Stock cups, lids, etc. as needed to maintain throughout your shift.
- Effectively manage and lead a team of people serving our guests while maintaining our operating standards to provide the best hospitality and guest experience.
- Delivering catering orders.
- Coaching, teaching and training team members on policies and procedures and creating a positive work environment for everyone.
- Maintain food safety and cleanliness standards.
- Open and/or close the restaurant leading the shift as a key holder.
Requirements:
- Regular and reliable attendance and punctuality.
- Ability to clearly and articulately communicate and interact professionally and appropriately with team members and guests.
- Must be hard-working, team-oriented, friendly, honest, and have great customer service skills.
- Reliable transportation with a current driver’s license is required.
- Be authorized to work in the United States.
- Be at least 18 years old.
- Must have a high school diploma or equivalent.
- Be available to work any time- including Saturdays- time off can be given for special requests.
- Have at least one-year previous restaurant management or leadership experience is preferred.
- Excellent verbal and written communication skills.
- Must have successfully completed formal Shift Leader classes provided by the Corporate Training Department.
Physical Requirements:
- Must be able to stand and exert well-paced mobility including bending and stooping for the duration of the workday.
- Must be able to lift and/or carry 20 pounds.
- Must be physically able to work at any duty station in the kitchen or service area when necessary.
Supervises: All non-management restaurant personnel on their shift.
The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Team members may be asked to perform other duties as required by business needs.
