Shift Manager

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

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

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

High

School Diploma or G.E.D. required

Years of server, cashier, line cook, prep cook, or combination of experience

in a restaurant or customer service establishment