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Shift Manager
Farmer BoysJurupa Valley, California, United StatesRestaurant Manager
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Farmer BoysJurupa Valley, California, United States- Full-time
- Part-time
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 :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
- Responsible
- Follows
- Accepts
- Ensures
- Investigates
- Follows
- Proactively
- Unwavering
- Responsible
- Required
- Adheres
- Holds
- Opens
- Has a safe combination for getting proper coin and currency needed for cashiers,
- Assigns
- Responsible
- Immediately
- Protects
- Practices
- Reads,
- This
- Must
- Proven
- Ability
- Ability
- Must
- While
- Physical
keeping, ordering / receiving, inventory, proper sales procedures, cash
management, successful employee deployment, and relations are included in the
administrative duties
for the overall appearance and cleanliness of the restaurant guest, service, and maintenance of facility
the work schedule as posted unless a change in the schedule is arranged with
the General Manager
Specific
Responsibilities
and accurately processes payments using the cash register operating system
all sales are processed according to policy
all sales, cash, or operating discrepancies according to the procedure
policy concerning the amount of cash kept in the register; counts and verifies
cash drawer per store policy
protects critical limits and standards assigned to product critical control
points
protection of the safety of the product above all other job priorities
to ensure that any and all necessary corrective actions are taken to mitigate
food safety risks
to periodically attend and implement assigned food safety training classes
and education opportunities
to food safety standards and procedures
and safeguards keys to the restaurant
and closes restaurants following all specified security procedures
making drops, and depositing daily proceeds into safe
registers; close out and counts down the registers; investigates all cash
overages and shortages
to provide a safe working environment for all team members at all times
notifies the Supervisor of any guest or employee accidents or injuries and
follows established procedures
assets at all times but does not put self at risk
safe work habits and reports any unsafe conditions to the General Manager
understand, and follows instruction and labeling system on all Safety Data
Sheets
KNOWLEDGE, SKILLS, AND
ABILITIES :is a restaurant operations job
Minimum
age requirement is 18 years
be able to pass a background security check required
track record exhibiting core leadership competencies as outlined in the
Farmer Boys Management Competency Model
to speak, understand, take direction, read, and write in the English language
to communicate effectively and teach job functions to a variety of audiences
be able to present State or County mandated Food Handler Card within the time
allowed for the specific State or County
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.
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
Years of server, cashier, line cook, prep cook, or combination of experience
in a restaurant or customer service establishment