Manager Food Service

The Shift Lead runs the shift when scheduled to do so. The Shift Lead when acting as MOD works through his area supervisors (The Kitchen Lead and FOH Lead). The Shift Lead is conducting constant rotation throughout the restaurant flexing in where needed but constantly supervising all aspects of operation. The Kitchen Lead and FOH Lead manages their Area and reports back to the Shift Lead. The Kitchen Lead and FOH Lead control breaks and flow of their areas for example that could be seating guests in front or processing tickets in the back. The Area Leads (The Kitchen Lead and FOH Lead) are taught ownership and responsibility of all aspects of their area.

Responsibilities :

• Supervise the operation of the facility, including customer-facing and back areas.
• Manage staff members and assign tasks.
• Motivate staff to meet individual and team goals for sales and customer satisfaction.
• Provide ongoing training and coaching to employees.
• Establish a culture of excellent customer service.
• Greet and assist customers.
• Efficiently resolve conflicts among staff members and between customers and staff
• Monitor inventory and maintain product stock.
• Oversee the receiving of products and supplies.
• Ensure that all areas are clean, tidy, and well-maintained.
• Direct opening and closing procedures; delegate tasks to staff members.
• Perform cash handling, reconciliation, and credit card processing.
• Enforce compliance with safety policies and regulations.
• Communicate with General Manager regarding operations and personnel.
• Report on employee attendance, productivity, and daily operations
• Perform operational and managerial duties including the completion of all checklists and prep lists.

JB.0.00.LN