Restaurant and Bakery Shift Leader

Perkins; Vadnais Heights (MN); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic team at an established restaurant where you can lead shifts and ensure guest satisfaction. As a Shift Leader, you will play a crucial role in managing operations, maintaining cleanliness, and delivering hot food served fast by friendly people. This position offers a unique opportunity to grow within a family-oriented environment that values individual strengths and teamwork. If you have a passion for the food service industry and enjoy taking on leadership responsibilities, this role is perfect for you. Be part of a company that is committed to its employees and strives for excellence every day.

Qualifications

• 1-year experience in the food service industry preferred.
• High school diploma required; some college or degree preferred.

Responsibilities

• Lead shifts by ensuring food quality and guest satisfaction.
• Communicate effectively with staff and manage shift operations.

Skills

Time Management

Communication Skills

Leadership

Problem-Solving

Education

High School Diploma

Some College or Degree

Job description

At Perkins Restaurant & Bakery, our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins, we have experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success and an unmatched commitment to their employees, you are in the right place! We respect one another for our talent, creativity, and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, we got that too!

SUMMARY OF POSITION

A shift leader is empowered to support management in meeting restaurant goals through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. It means taking a hands-on leadership role in the restaurant to deliver the following to our Guests and Employees every shift:

• Hot Food, Served Fast, by Friendly People
• Outstanding Image and Cleanliness
• 100% Guest Satisfaction

REPORTING RELATIONSHIPS

Reports: Directly to General Manager or Manager on duty. Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests and distributors.

POSITION ACTIVITIES AND TASKS

Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.

• Shift Readiness: Set up each shift for success through thorough planning, careful inspection, and anticipation of potential challenges which may arise during the shift. Effectively communicate expectations with staff, assign work stations, and create enthusiasm and confidence in your team.
• Direct Your Shift: Execute your plan to lead a great shift. Your attitude, enthusiasm, and adaptability set the stage for all team members, especially when the rush gets hectic. Maintain standards while keeping the team positive, organized, and focused. Take immediate action to correct any food or service issues.
• Follow Up: Measure the results of the shift against your plan and ensure the restaurant is ready for the next Guest and the next shift. Communicate with management regarding employee performance, guest concerns, food, or maintenance issues which need attention.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have a high level of mobility/flexibility in space provided.
• Must have time management skills.
• Must be able to read, write, and perform addition/subtraction calculations.
• Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
• Must be able to fit through openings 30” wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED

Receives direction and training from Regional Manager as to the specific procedures and assignments.

EDUCATION LEVEL REQUIRED

High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED

1-year experience preferably in the food service industry.

Disclaimer

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the incumbent may perform other duties and responsibilities as required.