Shift Manager

Workstream; Madison (WI); On-site; USD 40,000 - 65,000; Full time

Job summary

Workstream is seeking a hands-on restaurant operations lead in Madison, WI. The role focuses on coordinating day-to-day operations, training staff, and ensuring guest satisfaction while maintaining food quality and cleanliness.

You will manage scheduling, cash handling, and adherence to health and safety standards to meet business goals. Ideal candidates bring 3+ years in front-of-house roles or assistant management, strong math skills, and the stamina for a 50–60 hour work week in a fast-paced

Qualifications

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage with at least three years of front-of-the-house operations and/or assistant management.
• Possess excellent basic math skills and cash handling proficiency.
• Be able to stand for long periods (up to 10 hours) and lift up to 50 pounds.
• Must have stamina to work 50–60 hours per week.

Responsibilities

• Understand completely all policies, procedures, standards, specifications and training programs.
• Ensure guests feel welcome and receive responsive, friendly, and courteous service at all times.
• Ensure that all food and products are prepared and served to the restaurant's standards.
• Achieve objectives in sales, service, quality, appearance and sanitation through training and teamwork.
• Control cash and receipts by following cash handling and reconciliation procedures.
• Fill in where needed to maintain guest service standards and efficient operations.
• Prepare forms, reports, and schedules in an organized and timely manner.
• Ensure equipment is clean and in good condition through inspections and maintenance programs.
• Verify deliveries and received items against policies.
• Schedule labor to meet activity while controlling labor costs.
• Apply company policies with fair and consistent corrective actions.
• Comply with health, safety, and labor regulations.
• Carry out marketing, advertising, and promotional activities.

Skills

Front-of-house operations

Cash handling

Excellent math skills

Staff training and leadership

Tools

POS system

Cash register

Job description

Oversee and coordinate the day to day operations of the business. Plan, organize, train, and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to 1947 Eatery and Taphouse recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.

Qualifications:

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.

4344 E Towne Blvd, Madison, WI 53704, USA