Senior Shift Manager - Food & Beverage Ops & Growth

HMSHost; Chicago, Northern (IL, KY); Hybrid; USD 52,000 - 76,000; Full time

Job summary

HMSHost is seeking a Manager II to support branch management in executing complex QSR or Casual Dine restaurant operations. The Manager II ensures the restaurant is clean, staffed, and operates to high standards, applying prescribed policies to guide decisions.

The role demands 4+ years in food & beverage with cash handling and customer service experience, plus at least 2 years in supervisory or lead roles within casual dining or production kitchens, and strong communication skills for daily

Qualifications

• Minimum 4 years food & beverage, cash handling, and customer service experience.
• Minimum 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.
• Ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse with customers.

Responsibilities

• Completes opening, daily and closing procedures/checklists.
• Supervises day-to-day activities of associates within a unit.
• Ensures compliance with health, safety and AB policies; trains staff on procedures.
• Participates in interviewing and hiring decisions; recommends promotions or terminations.
• Allocates tasks, prepares schedules, ensures shifts are covered.
• Monitors rest breaks and meal periods for staff.
• Keeps display areas clean and visually appealing.
• Ensures equipment operates properly and cash handling is secure.
• Reports safety concerns to the GM and participates in safety programs.

Skills

Food & beverage

Cash handling

Customer service

Supervisory experience

Communication

Job description

HMSHost is seeking a Manager II to support branch management in executing complex QSR or Casual Dine restaurant operations. The Manager II ensures the restaurant is clean, staffed, and operates to high standards, applying prescribed policies to guide decisions.

The role demands 4+ years in food & beverage with cash handling and customer service experience, plus at least 2 years in supervisory or lead roles within casual dining or production kitchens, and strong communication skills for daily