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Shift Leader
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Full-time
- Must coach, counsel, and develop Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest complaints, and ensure sanitation, safety and food quality.
- Providing, directing and scheduling Front of House and Back of House training.
- Manage food, supplies and liquor costs by conducting weekly inventory.
- Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
- Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
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