Basic Purpose and Objective of the Position

The Shift Manager is an hourly position that serves to assist salaried management in routine administrative and operational task within the restaurant. Like the Assistant Manager, focal points include: driving excellence in cus-tomer service, and maintaining company standards in product and facility specifications, reviewing food handling procedures, and assessing operational processes. The human resources responsibilities of a Shift Manager are limited to crew training and ongoing coaching and feedback for hourly employees. In addition, the Shift Manager may assume full responsibility for the opening of the restaurant and, on occasion, the closing of a restaurant when salaried management is unavailable. In these instances, the Shift Manager maintains administrative control of the restaurant but is not authorized to serve in a managerial capacity.

Note: This description only documents the 30-50% of Shift Manager time that is allocated to management task. The remaining hours are allocated to deployed hourly tasks in food preparation, production, guest service, and cleaning.

Principle Accountabilities

Customer Satisfaction/Product Quality

• Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
• Conducts shift-to-shift food safety audits.
• Provides ongoing coaching and feedback to crew on customer service, product quality, and speed of service.

Financial

• Shares with Assistant Manager day-to-day responsibility for simple cash procedures such as making change, opening/closing safe, verifying drawers etc.

Operations

• Conducts daily inventory, completes shift-to-shift food safety audit, and sets up daily control sheets.
• Organizes store cleaning schedule and monitors ongoing and detailed cleaning standards.
• Reviews facility and equipment readiness.
• Monitors inventory, food preparation, and order fulfillment on a daily basis to ensure adherence to company standards.
• Monitors speed-of-service performance and resolves bottlenecks to achieve speed-of-service goals.
• In the absence of salaried management, responsible for food and supplies deliveries and restaurant opening and closing.

Human Resources

• Provides ongoing coaching and feedback for crew employees.
• Provides "hands-on" training for crew in selected training modules.
• Posts safety awareness documentation.

Success Measures

• Shift/Weekly restaurant performance in sales, labor, food cost and controllable costs.
• Customer feedback results and mystery shop scores.
• Operations and facility inspection scores.
• Operations/facility in spection scores

Knowledge/Skills

Delivers Excellence in Customer Service

Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed of service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through a professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and tech-niques in making decisions and improving restaurant performance.

Restaurant Operations

Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all Taco Bell product standards.

Educational Attainment/Experience Requirements

• Strong preference for internal promote from Crew position.
• Minimum 18 years old.