Shift Leader

Taco Bell; Mount Ephraim (NJ); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading fast-food chain seeks a Shift Leader to assist in managing daily operations and ensure excellent customer service. The role involves driving product quality, conducting food safety audits, and providing mentoring to crew members. This hourly position is key to maintaining operational excellence and guest satisfaction.

Responsibilities

• Driving excellence in customer service and maintaining company standards.
• Conducts periodic food safety audits and provides coaching to crew members.
• Handles restaurant opening and closing in absence of management.

Job description

Job Details

Job Location: 029463 - Mt. Ephraim - Mt. Ephraim, NJ

Position Type: Shift Leader

Salary Range: Undisclosed

Description

Note: This description only documents the time allocated to management tasks. The remaining hours are allocated to deployed hourly tasks in food preparation, production, guest service, and cleaning.

Basic Purpose and Objectives of the Position

The Shift Manager (SM) is an hourly position that assists management in routine administrative and operational tasks within the restaurant. Key focus areas include:

• Driving excellence in customer service
• Maintaining company standards in product and facility specifications
• Reviewing food handling procedures
• Assessing operational processes

The human resources responsibilities of a Shift Manager are limited to crew training and ongoing coaching and feedback for hourly employees. Additionally, the Shift Manager may assume full responsibility for opening and closing the restaurant when management is unavailable. In such cases, the Shift Manager maintains administrative control but does not serve in a managerial capacity.

Principle Accountabilities

• Customer Satisfaction/Product Quality: Ensures fast, accurate service, positive guest relations, and product quality standards. Conducts periodic food safety audits. Provides ongoing coaching and feedback to crew on customer service, product quality, and speed of service.
• Financial: Shares responsibility with the management team for cash procedures such as bank deposits, making change, safe opening/closing, and drawer verification.
• Operations: Conducts daily inventory, completes food safety audits, and sets up daily control sheets. Reviews facility and equipment readiness. Monitors inventory, food preparation, and order fulfillment to ensure standards are met. Monitors speed of service and resolves bottlenecks. In the absence of management, handles food and supplies deliveries, and restaurant opening and closing.
• Human Resources: Provides ongoing coaching, feedback, and hands-on training for crew members, including training in the Learning Zone.

Qualifications