FOH Shift Manager

KaTom Restaurant Supply, Inc; Knoxville (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

Kennedy Concepts is seeking a proactive Shift/Office Manager to support the General Manager and oversee daily restaurant operations, including guest service, staff training, and administrative duties. The role emphasizes maintaining high food and drink quality, safety, and a positive, energetic environment across locations.

The candidate will coordinate onboarding, HR documentation, and supplier communication while upholding health, safety, and labor regulations, aiming to deliver an exceptional

Qualifications

• Experience leading restaurant shift operations and coordinating front-of-house/Back-of-house tasks.
• Strong focus on guest satisfaction and service quality.
• Knowledge of cash handling, reconciliation, and loss prevention.
• Ability to train and develop team members and sustain a productive work environment.

Responsibilities

• Implement policies, procedures, and standards across store operations.
• Lead shifts and support all restaurant areas to meet budgeted goals.
• Manage HR onboarding, records, and compliance documentation with HR.

Skills

Leadership

Customer service

Cash handling

Team training

Tools

Restaurant management software

Office software

Inventory systems

Job description

Kennedy Concepts’ mission is to enrich the lives of our guests and our teammembers. We believe in treating our team members and guests like family andknow that our success depends upon creating and retaining a team capable ofdelivering an exceptional dining experience to every guest, every time andcreating memories our guests will never forget.

Summary of Position

Our Shift Manager takes direction from the General Manager andsupports the GM and other managers with the daily operations of the restaurantthat focuses on leading shifts. As an Office Manager, this role willsupport the store with various administrative duties that assist and supportoperations and personnel documentation. Additional responsibilitiesinclude but are not limited to guest satisfaction, maintaining, and improvingour standards, achieving financial and labor objectives, and maintaining a positivework environment. This leader is responsible for ensuring that guests receivethe highest level of food quality, bar drink quality, and superior service in aclean, comfortable environment with an energetic ambiance.

Duties & Responsibilities

Implementation of all policies, procedures, standards,specifications, guidelines, and training programs.

• Provide guestswith consistent responsive, friendly, and courteous service.
• Monitor foodand products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve companyobjectives in sales, service, quality, appearance, sanitation, and cleanlinessof facility through the training of employees and by creating a positive,productive working environment.
• Control cashand other receipts by adhering to cash handling and reconciliation proceduresin accordance with company policies and procedures.
• Fill in whereneeded to ensure guest service standards and efficient operations.
• Continuallystrive to develop team members in all areas of professional development.
• Keep allequipment clean and in excellent working condition through personal inspectionand by following standard preventative maintenance programs.
• Run shifts andsupport all areas of the restaurant during assigned shifts.
• Beknowledgeable of restaurant policies regarding personnel and administer prompt,fair and consistent corrective action for violations of company policies andprocedures.
• Fullyunderstand and comply with all federal, state, county and municipal regulationsthat pertain to health, safety and labor requirements of the restaurant,employees, and guests.
• Meet and seekto improve upon all budgeted costs and expenses.
• Additionalduties as determined and assigned by your manager

Office Organization:

• Manage officesupplies and ensure stock is maintained.
• Have a placefor everything and everything in its place
• Handle incomingand outgoing mail, ensuring timely distribution

Human Resources Support

• Assist inreviewing all onboarding steps and verify that each new team member profile iscomplete and in compliance
• Send andcommunicate vacation requests, PTO requests, buyback requests to HR forapproval
• Send requeststo update employee records to HR (address change, benefit eligibility, updateddocuments, certifications)
• Ensure thatcompliance documents (licenses, health inspections) are up-to-date.
• Ensurenecessary documentation for onboarding and training is available to leaders toprovide to new team members
• Submit requestsfor employee benefits, sick leave, and vacation requests to HR
• EnsureEmployment Posters are updated and visible to team members
• Maintain staffcertifications (such as food safety) and ensure training is up-to-date.

Guest Relations

• Handle customerinquiries, complaints, or feedback and provide timely resolutions.
• Communicatecustomer feedback to management for improvements.

Communicationwith Suppliers and Vendors:

• Managerelationships with suppliers for office and restaurant-related needs.
• Track and orderoffice supplies, and coordinate delivery schedules.
• Serve as aliaison between front-of-house and back-of-house teams.
• Ensure clearcommunication regarding staff needs, events, or special requirements.

Technology andEquipment

System Maintenance:

• Oversee officetechnology and equipment maintenance (computers, printers, etc.).
• Ensurerestaurant management software is up-to-date and functioning properly.

Inventory Management:

• Help trackinventory levels for restaurant supplies and office materials.
• Assist inreconciling inventory with orders and purchases.

Health &Safety Compliance

Compliance Documentation:

• Maintainrecords of health and safety audits, inspections, and certifications.(Serv-Safe, Mechanical Donkey Certifications, Liquor Certificate)

Front of the House Responsibilities:

• Oversee all FOHdaily duties and ensure Kennedy Concepts standards, policies, and proceduresare met
• Verify dailychecklists and side work sheets are consistently completed.
• Display strongleadership skills through hard work, loyalty, dedication, motivation, andhonesty to all team members and Kennedy Concepts
• Ability toprovide information and details pertaining to performance improvement withfront of the house team members.
• Participate inmonthly FOH and BOH team meetings.

FOH Training:

• Train FOH teammembers using the proper Kennedy Concepts training materials.
• Follow andmaintain all training material standards and ensure FOH team members are heldto those same standards.
• Maintain theinterior, exterior, and equipment for all Kennedy Concepts locations regardlessof assignment.
• Provide thehighest standard of operation and cleanliness for every location and piece ofequipment.
• Reportmaintenance or repairs needed immediately to General Manager for timely repaircompletion.
• Responsible forthe cleanliness and organization of the entire store
• Always ensurethe FOH and patio(s) is kept extremely clean and sanitized.
• All HealthDepartment rules and codes should be followed 100%
• HealthInspection scores should always be greater than a 93.
• Keep restroomsextremely clean, sanitized and have all equipment working properly.
• Resolve allpest control issues immediately and contact pest control services if issues arediscovered.

Purchasing:

• Ensure andoversee that all products are checked in as they enter the building.

Cash Handling & Theft Prevention:

• Accuratelyrecord comps, voids and promos across the department
• Maintain safebalances are maintained and at their correct levels while ensuring NO paid outsare made from the safe
• Properly use,account for and balance petty cash
• Follow all cashhandling and tip pooling procedures.
• Limit theftopportunities
• Reconciliationof all cash drawers is consistent and accurate.
• Manage andlimit over pours on liquor or wine.
• Reenforce andconfirm with the team that the liquor, beer, or wine that is on the ticket isthe liquor, beer or wine that is poured
• Ensure NOTHINGis given away for free.
• Inventory everyproduct that goes across the bar and verify that every product is on a ticketor on the waste/spill sheet.
• Limitcomplimentary bar drinks or beer to well deserving/good guests (boyfriends andgirlfriends are not included)
• Verify thatlocal discounts are only given to our local guests.

Food & Drink Standard:

• Maintain thehighest standard in food quality so that it meets Kennedy Concepts higheststandards.
• Keep KennedyConcepts food recipes, ingredients, and plate presentations consistent.
• Ensure all bardrinks, alcoholic and non- alcoholic drinks and mixers are prepared with thehighest standards.
• Guarantee allbar drinks are garnished correctly and to our highest standards.
• Hold KitchenManager accountable for creating high quality weekly/monthly food specials.
• Partner withthe Bar Manager to promote our high-quality