Shift Leader - Pizza Kitchen & Guest Experience

Papa Johns; Fishers Island (NY); On-site; USD 20,664,000 - 26,174,400; Full time

Job summary

Papa John's in New York seeks a Shift Leader to supervise shifts and ensure high quality products and customer service while driving restaurant profitability. The role focuses on executing company policies, procedures and systems, and ensuring compliance with all laws and ethical business practices.

You will maintain shift coverage, manage cash, and monitor inventory to minimize loss, while upholding food safety and cleanliness standards.

Qualifications

• High School diploma or GED preferred.
• Serv‑Safe/Local or State Food Service Certification preferred.
• Previous restaurant shift lead experience preferred.
• Successful and stable employment history.
• Must be 18 years of age or older.
• Must be able to work long hours (32+ hours generally required), scheduled or unscheduled, which will include nights, weekends, and as emergencies arise.
• Ability to successfully perform the job duties of all positions in the restaurant.

Responsibilities

• Supervises shifts and ensures high quality products and customer service.
• Manages operations following company policies, procedures, programs and systems.
• Maintains compliance with federal, state and local laws and ethical business practices.
• Maintains shift coverage and corrects problems to meet standards.
• Contributes to profit goals by managing cash, inventory and costs.

Skills

Planning & Prioritization

Communicates Effectively

Process Improvement

Education

High School diploma or GED

Serv-Safe/Local or State Food Service Certification

Tools

FOCUS System

Job description

Papa John's in New York seeks a Shift Leader to supervise shifts and ensure high quality products and customer service while driving restaurant profitability. The role focuses on executing company policies, procedures and systems, and ensuring compliance with all laws and ethical business practices.

You will maintain shift coverage, manage cash, and monitor inventory to minimize loss, while upholding food safety and cleanliness standards.