Shift Lead

The Press Club Grill; San Diego (CA); On-site; USD 42,000 - 56,000; Full time

Job summary

Tender Greens is seeking a Shift Lead to support the General Manager and Executive Kitchen Manager in daily restaurant operations, both front and back of house. The role requires full certification across positions and leadership to maintain an outstanding guest experience.

You will train staff, assist in menu rollouts, and ensure safety standards. The position is non-exempt and requires flexible hours including nights and weekends, with hands-on involvement in line checks and daily tasks.

Qualifications

• Prior kitchen and FOH experience
• Demonstrated leadership skills, including coaching, and motivating a team
• Solid base knowledge of culinary technique and its practical application
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Customer service focused and solution oriented
• Ability to work a flexible schedule based on restaurant needs
• Commitment to continuing culinary development in both technique and perspective
• Ongoing current Food Safety Manager certification
• Bilingual Spanish/English is a plus

Responsibilities

• Assists the General Manager and Executive Kitchen Manager in daily front and back of house operations
• Train front of house staff to policy and procedures
• Train kitchen staff using the certification process
• Roll out limited time menu offers or new menu items and recipe changes
• Set up service stations (salad, grill, carve, cashier, prep, dish, bus) for service
• Assist in morning and evening line checks, tastings and pre-shift meetings
• Handle guest complaints when management is not present
• Support opening and closing of the restaurant as scheduled
• Assist with POS functions to ensure policy compliance and accuracy
• Enter nightly sales notes into the purchase tracker

Skills

Leadership

Coaching

Customer service

Culinary techniques

Job description

Reports to: General Manager
Direct Reports: None

Job Summary

Our Shift Lead is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is the expectation that the Shift Lead is fully certified in all front and back of house positions. This is a non-exempt position.

As a Shift Lead, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

• Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
• Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplace
• Assisting the GM in training front of house team members to achieve established policies and procedures
• Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process
• Assisting in the rollout of limited time menu offers or new menu items and recipe changes
• Assisting in executing the setup of salad, grill, carve, cashier station, Prep, Dish, Bus etc stations for service
• Advising Executive Kitchen Manager and General Manager of any employee related issues
• Assisting in day-to-day practices related to the team including initial and ongoing training
• Reviewing and guiding the completion of Front of House team members training checklist and certification using Tender Greens Training Certification Process
• Assisting in morning and evening line checks, food tastings and pre-shift meetings
• Participating in food safety and line checks to ensure food standards are met and executed safely
• Participates and assisting in employee safety training and LMS signoffs and meeting safety standards
• Participating in handling guest complaints that happen during their shift when a GM and EKM is not present
• Assisting with the opening and/or closing of the restaurant depending on schedule
• Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh
• Conducting nightly notes and entering sales into the purchase tracker
• Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards
• All other duties as assigned

Qualification Requirements for this position are:

• Prior kitchen and FOH experience
• Demonstrated leadership skills, including coaching, and motivating a team
• Solid base knowledge of culinary technique and its practical application
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Customer service focused and solution oriented
• Ability to work a flexible schedule based on restaurant needs
• Commitment to continuing culinary development in both technique and perspective
• Ongoing current Food Safety Manager certification
• Bilingual Spanish/English is a plus

Physical, cognitive, social, and environmental requirements include:

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities
• Hours: Must be available to work varied shifts including nights and weekends