Shift Leader: Restaurant Ops & Team Leadership

Harri; Seaside (CA); On-site; USD 42,000 - 60,000; Full time

Job summary

Harri is seeking a Shift Manager to lead restaurant shifts under the Restaurant Manager. The role involves supervising team members, ensuring food quality, cleanliness, and customer service, and managing shift transitions while upholding company procedures.

As levels progress from 1 to 4, responsibilities expand to inventory, labor percentage, food costs, and training. All levels require full certification including ServSafe; candidates must be 18+ with a high school diploma or GED.

Qualifications

• ServSafe Certification is required.
• High School diploma or GED.
• Must be at least 18 years of age.

Responsibilities

• Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold standards for food quality, cleanliness, sanitation, and customer service.
• Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses.
• Responsible for cash register setup and smooth shift transitions during shift changes.
• Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service.
• Train new and existing team members in various job stations and operational procedures as requested.
• Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation.
• Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly.
• Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers.

Skills

Leadership

Communication

Math skills

Reasoning

Flexibility

Team management

Education

High School diploma or GED

Job description

Harri is seeking a Shift Manager to lead restaurant shifts under the Restaurant Manager. The role involves supervising team members, ensuring food quality, cleanliness, and customer service, and managing shift transitions while upholding company procedures.

As levels progress from 1 to 4, responsibilities expand to inventory, labor percentage, food costs, and training. All levels require full certification including ServSafe; candidates must be 18+ with a high school diploma or GED.