Restaurant Shift Manager

The Barn Cellar, LLC; Gettysburg (Adams County); Hybrid; USD 23,000 - 32,000; Full time

Job summary

The Barn Cellar, LLC in Gettysburg is seeking a Restaurant Shift Manager to oversee daily restaurant operations on assigned shifts and serve as the manager on duty when the Restaurant Manager is away. The role combines hands‑on support with a focus on guest experiences and team guidance.

This hybrid hourly position may include front‑of‑house roles such as host, server, or bartender when coverage is needed. Starting wage is $20.00 per hour, with availability required on evenings, weekends, and

Qualifications

• High school diploma or GED required.
• 1–3 years in restaurant or hospitality roles.
• Minimum 6 months in leadership or shift lead.
• Strong customer service and interpersonal skills.
• Excellent communication and conflict resolution.
• Calm under pressure with sound decision‑making.
• Basic math and cash handling skills.
• Flexible schedule: nights, weekends, holidays.

Responsibilities

• Serve as Manager on Duty during shifts.
• Lead, coach, and support front‑of‑house team members.
• Make real‑time operational decisions to maintain standards.
• Ensure opening, shift change, and closing procedures are completed.
• Monitor staffing and adjust assignments as needed.
• Maintain cleanliness and adherence to standards.
• Deliver exceptional hospitality and guest service.
• Resolve guest concerns promptly with recovery techniques.
• Communicate staffing or performance concerns to Restaurant Manager.
• Coordinate with other departments for events and daily ops.
• Handle cash deposits, reconciliations, and reports per procedures.
• Verify responsible alcohol service per laws and guidelines.

Skills

Customer service

Interpersonal skills

Communication

Conflict resolution

Cash handling

Decision making

Education

High school diploma or GED

Tools

Toast POS

Job description

Description

The Restaurant Shift Manager is responsible for overseeing the daily operations of the restaurant during assigned shifts and serving as the manager on duty in the absence of the Restaurant Manager. This position ensures exceptional guest experiences, supports team members, maintains operational standards, and facilitates effective communication between departments. The Shift Manager leads by example, providing hands‑on support while maintaining a positive, efficient, and guest‑focused environment.

This is a hybrid hourly position. When management coverage is not required, the Shift Manager may be scheduled in a front‑of‑house hourly role, including Host, Server, or Bartender, based on business needs.

Starting Rate: Starting at $20.00 per hour

Availability: Open availability, including evenings, weekends, and holidays, is required.

Requirements

Position Responsibilities:

Leadership & Operations

• Serve as the Manager on Duty during assigned shifts, ensuring smooth restaurant operations.
• Lead, coach, and support front‑of‑house team members while fostering a positive and collaborative work environment.
• Make real‑time operational decisions to maintain service standards and efficiency.
• Ensure all opening, shift change, and closing procedures are completed accurately and on time.
• Monitor staffing levels and adjust assignments throughout the shift to meet business demands.
• Maintain cleanliness, organization, and adherence to company standards throughout the restaurant.

Guest Experience

• Deliver exceptional hospitality by ensuring every guest receives outstanding service.
• Resolve guest concerns professionally and promptly using effective guest recovery techniques.
• Empower team members to address guest needs while providing support when escalated issues arise.
• Monitor dining room operations to ensure service quality, food presentation, and overall guest satisfaction.

Team Leadership

• Provide guidance, coaching, and support to hourly team members throughout each shift.
• Address employee questions, concerns, and minor performance issues in a timely and professional manner.
• Reinforce company policies, service standards, and safety procedures.
• Communicate staffing or performance concerns to the Restaurant Manager.

Communication & Coordination

• Maintain effective communication with the Restaurant Manager regarding shift operations, guest concerns, staffing issues, and operational successes.
• Coordinate with other departments to ensure seamless execution of events, large parties, and daily operations.
• Maintain awareness of scheduled events, reservations, and group dining to proactively manage staffing and service expectations.

Financial & Administrative Responsibilities

• Perform cash handling duties, including cash drawer counts, deposits, and reconciliation in accordance with company procedures.
• Ensure proper handling of payments, discounts, comps, and voids.
• Complete required shift documentation and reports accurately.

Safety & Compliance

• Ensure compliance with health department regulations, food safety standards, and company policies.
• Promote a safe work environment by addressing hazards and following established safety procedures.
• Verify responsible alcohol service in accordance with state laws and company guidelines.

Qualifications:

Required

• High school diploma or GED equivalent.
• 1–3 years of restaurant or hospitality experience.
• Minimum of 6 months of leadership, supervisory, or shift lead experience.
• Strong customer service and interpersonal skills.
• Excellent communication and conflict resolution abilities.
• Ability to remain calm and make sound decisions in a fast‑paced environment.
• Basic math and cash handling skills.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Preferred

• Experience in full‑service restaurant operations.
• Previous experience supervising front‑of‑house staff.
• Experience handling guest recovery situations.
• Familiarity with point‑of‑sale system Toast.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Frequent bending, reaching, and carrying trays or supplies.
• Ability to work in a fast‑paced environment while maintaining attention to detail.