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Shift Manager

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Long John SilversGreenfield, IN
  • The Shift Manager runs shifts, leads Team Members, and is a part of the restaurant management team.
  • The Shift Manager shares accountability with the restaurant management team for all restaurants operations focusing on satisfying guests, developing team members, and growing sales and profits.
  • Ensures 100% satisfaction for all LJS guests
  • Solves customer concerns immediately utilizing BAM!
  • and ensures they leave happy and satisfied
  • Assist management team in collecting Voice of the Customer (VOC) feedback
  • Motivates Team Members to perform at or above expected performance levels
  • Ensures staffing levels meet guest service requirements at all times
  • Treats all Team Members with respect while fostering a sense of teamwork and accountability
  • Accountable for positive engagement at every guest encounter
  • Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfaction
  • Positively impacts profitability by effectively managing product projections and controlling waste
  • Provides, to every guest, a come-back quality service and taste experience
  • Maintains a clean, safe, and comfortable environment for guests and Team Members
  • Clean as you go mentality Ensure the restaurants interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all times
  • Provides an environment that encourages guests to return
  • Provides encouragement to Team Members, including communicating team goals and identifying areas for new training or skill checks
  • Assists management with hiring processes and new Team member training
  • Answers Team Member questions, helps with Team Member problems, and oversees Team Member work for quality and guideline compliance
  • Communicates deadlines and sales goals to Team Members
  • Develops strategies to promote Team Member adherence to company regulations and performance goals
  • Learn to forecast sales, create work schedules, order and track inventory, and complete required performance reports
  • Ensure cash control, security, safety and food quality standards are consistently met
  • Performs other duties as assigned by restaurant management
  • Service Orientation The ability to demonstrate concern for satisfying ones external and/or internal guests
  • Interpersonal Awareness - The ability to notice, interpret, and anticipate others concerns and feelings, and to communicate this awareness empathetically to others
  • Self-Managing Performance - The ability to take responsibility for ones own performance, by setting clear goals and expectations, tracking progress against the goals, ensuring feedback, and addressing performance problems and issues promptly
  • Initiative - Identifying what needs to be done and doing it before being asked or before the situation requires
  • Results Orientation - The ability to focus on the desired result of ones own work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them
  • Active Learner - Understanding the implications of new information for both current and future problem-solving and decision-making and actively strives to build knowledge and skills
  • Team Leadership - The ability to demonstrate interest, skill, and success in getting others to learn to work together
  • Must be 18 years of age or older
  • High School Diploma or Equivalent
  • Minimum of 3 months experience performing as a Team Member
  • Passed Shift Manager Readiness Checklist
  • Must have reliable transportation and the ability to work rotating shifts
  • Take absolute pride in everything you do
  • Value customer service and hold the ability to positively impact guests' experience
  • Work well in a fast-paced environment
  • Practice high quality food and cleanliness standards
  • Bring an upbeat energy and positive attitude to the team
  • Has a commitment to timeliness and a sense of urgency
  • Ability to read and interpret a variety of instructions furnished in written, oral, diagram and schedule form
  • Ability to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percent
  • Ability to solve practical problems and deal with a variety of variables in situations where minimal standardization exists
  • The physical demands described here are representative of those that must be met by an employee
  • to successfully perform the essential requirements of the role.
  • Work for several hours in a standing position
  • Talk and hear; Communicate with Team members and guests
  • Handle, feel and reach with arms and hands
  • Sit, climb, and balance
  • Stoop, kneel, crouch, and crawl
  • Lift and move up to 50 pounds
  • The work environment characteristics describe here are representative of those an employee could
  • encounter will performing the duties and responsibilities of this role.
  • Exposure to cooking fumes
  • Moderate noise level
  • Exposure to heat and hot cooking equipment
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

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