Shift Leader & Guest Experience Coach

Paycom - ATS; Lincoln (NE); On-site; USD 21,000 - 28,000; Full time

Job summary

Franchise Restaurant Concept Group in Lincoln, NE, is seeking a hands-on restaurant operations leader to oversee daily service, food quality, and team performance while maintaining FRCG standards. You will coach Team Members, manage labor and costs, monitor HACCP and safety, handle guest concerns, and collaborate with leadership to drive guest satisfaction in a fast-paced environment.

This role requires strong communication, coaching skills, and the ability to adapt to changing shift demands;

Qualifications

• Must be at least 21 years of age.
• Ability to speak, read, write, and understand English.
• Strong leadership, communication, and organizational skills.
• Ability to perform effectively in a fast-paced, high-pressure environment.
• Valid driver’s license and ability to operate a motor vehicle.

Responsibilities

• Provide leadership and direction to Team Members to ensure operational excellence.
• Monitor guest feedback, address concerns promptly, and coach Team Members to improve performance.
• Supervise Team Member performance and provide coaching or disciplinary action as needed.
• Actively participate in shift operations and support hourly positions when necessary.
• Manage labor to meet daily/weekly targets and adjust staffing based on business needs.
• Complete HACCP checklists each shift and monitor food safety standards.
• Monitor cooler and equipment temperatures to prevent temperature danger zone issues.
• Maintain logs, deposits, and required reporting for daily sales and shifts.
• Identify and correct discrepancies prior to closing the shift.

Skills

Leadership & Accountability

Guest Focus

Labor & Cost Control

Problem Solving

Organization & Time Management

Adaptability

Professional Communication

Technical Skills

Tools

Microsoft Office

POS Systems

Job description

Franchise Restaurant Concept Group in Lincoln, NE, is seeking a hands-on restaurant operations leader to oversee daily service, food quality, and team performance while maintaining FRCG standards. You will coach Team Members, manage labor and costs, monitor HACCP and safety, handle guest concerns, and collaborate with leadership to drive guest satisfaction in a fast-paced environment.

This role requires strong communication, coaching skills, and the ability to adapt to changing shift demands;