shift manager

The Landing; Albuquerque (NM); On-site; USD 38,000 - 52,000; Full time

Job summary

The Landing is seeking a Shift Manager to lead daily restaurant operations during assigned shifts, ensuring excellent guest service, consistent food quality, and an organized team. You will support sales goals, manage labor and waste, and uphold company standards.

Responsibilities include leading staff, opening/closing procedures, resolving guest concerns, and maintaining compliance with food-safety and alcohol-service credentials. Evening, weekend, and holiday availability required.

Qualifications

• Experience in supervision or shift leadership in a restaurant.
• Strong communication and leadership skills.
• Ability to stay organized in a fast-paced environment.
• Familiarity with POS systems and cash handling.
• Availability for evenings, weekends, and holidays.
• Ability to obtain and maintain food-safety and alcohol-service credentials.

Responsibilities

• Lead servers, bartenders, kitchen staff, and support staff during shifts.
• Assign duties, coordinate breaks, and adjust floor coverage based on volume.
• Complete opening and closing procedures, including security checks and shift reports.
• Resolve guest concerns professionally and promptly.
• Monitor food quality, order accuracy, ticket times, cleanliness, and sanitation.
• Support sales through suggestive selling and attentive service.
• Monitor labor, inventory, portion control, and waste.
• Oversee cash handling, drawer reconciliation, and deposits.
• Follow discounts, voids, refunds, and complimentary item procedures.
• Enforce alcohol service policies and ID checks.
• Coach employees and document concerns for the General Manager.
• Communicate staffing issues, equipment problems, and shortages promptly.
• Follow chain of command for schedule changes.

Skills

Leadership

Communication

Problem-solving

Organization

POS systems

Cash handling

Tools

POS systems

Cash handling

Job description

Shift Manager - The Landing/Pizza 9
Reports to: General Manager

Position Overview
The Shift Manager leads daily restaurant operations during assigned shifts, ensuring excellent guest service, consistent food quality, and an organized team. This position supports sales goals, controls labor and waste, and holds employees accountable for company standards.

Responsibilities

• Lead servers, bartenders, kitchen staff, and support staff throughout the shift.

• Assign duties, coordinate breaks, and adjust floor coverage based on business volume and management direction.

• Complete opening and closing procedures, including security checks and shift reports.

• Resolve guest concerns professionally and promptly.

• Monitor food quality, order accuracy, ticket times, cleanliness, and sanitation.

• Support sales through suggestive selling, promotions, and attentive service.

• Monitor labor, inventory, portion control, and waste.

• Oversee cash handling, drawer reconciliation, and deposits according to company procedures.

• Follow management authorization requirements for discounts, voids, refunds, and complimentary items.

• Enforce responsible alcohol service, identification checks, and company alcohol policies.

• Coach employees, recognize strong performance, and document concerns for the General Manager.

• Communicate staffing issues, equipment problems, incidents, and supply shortages promptly.

• Follow the chain of command and refer schedule changes and call-off approvals to the General Manager.

Qualifications

• Previous restaurant experience; supervisory or shift leadership experience preferred.

• Strong communication, leadership, and problem-solving skills.

• Ability to stay organized and make sound decisions in a fast-paced environment.

• Familiarity with POS systems, cash handling, and restaurant operations.

• Ability to obtain and maintain required food-safety and alcohol-service credentials.

• Availability for evenings, weekends, and holidays.

Performance Expectations
Maintain dependable attendance, lead by example, and support restaurant sales and labor goals. Treat guests and employees respectfully, address concerns consistently, and keep management informed.