Location
Temecula, CA | United States
Job description
JOB TITLE: Shift Manager
REPORTS TO: General Manager CLASSIFICATION: Non-Exempt
DEPARTMENT: Restaurant Operations LEVEL: Management
SUMMARY OF POSITION: Non-exempt, full or part-time position. The Shift Manager is an entry-level restaurant management position. A Shift Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. Other duties as assigned. A Shift Manager may also be under the direction of another Shift Manager as the manager on duty.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions on a daily basis
- Record keeping, ordering/receiving, inventory, proper sales procedures, cash management, successful employee deployment, and relations are included in the administrative duties
- Responsible for the overall appearance and cleanliness of the restaurant guest, service, and maintenance of facility
- Follows the work schedule as posted unless a change in the schedule is arranged with the General Manager
Specific Responsibilities - Accepts and accurately processes payments using the cash register operating system
- Ensures all sales are processed according to policy
- Investigates all sales, cash, or operating discrepancies according to the procedure
- Follows policy concerning the amount of cash kept in the register; counts and verifies cash drawer per store policy
- Proactively protects critical limits and standards assigned to product critical control points
- Unwavering protection of the safety of the product above all other job priorities
- Responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks
- Required to periodically attend and implement assigned food safety training classes and education opportunities
- Adheres to food safety standards and procedures
- Holds and safeguards keys to the restaurant
- Opens and closes restaurants following all specified security procedures
- Has a safe combination for getting proper coin and currency needed for cashiers, making drops, and depositing daily proceeds into safe
- Assigns registers; close out and counts down the registers; investigates all cash overages and shortages
- Responsible to provide a safe working environment for all team members at all times
- Immediately notifies the Supervisor of any guest or employee accidents or injuries and follows established procedures
- Protects assets at all times but does not put self at risk
- Practices safe work habits and reports any unsafe conditions to the General Manager
- Reads, understand, and follows instruction and labeling system on all Safety Data Sheets
KNOWLEDGE, SKILLS, AND ABILITIES: - This is a restaurant operations job
- Minimum age requirement is 18 years
- Must be able to pass a background security check required
- Proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model
- Ability to speak, understand, take direction, read, and write in the English language
- Ability to communicate effectively and teach job functions to a variety of audiences
- Must be able to present State or County mandated Food Handler Card within the time allowed for the specific State or County
- While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning.
- Physical requirements include standing (up to 4 hours at a time); walking, bending, and stooping. Requirements also include lifting (up to 40 pounds). Approximately 99% of the time is spent in standing and/or walking mode.
WORK EXPERIENCE AND EDUCATION: - High School Diploma or G.E.D. required
- 1-3 Years of server, cashier, line cook, prep cook, or combination of experience in a restaurant or customer service establishment
Job tags
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