Shift Manager

Taco Bell; Oregon; On-site; USD 35,000 - 45,000; Full time

Job summary

A leading fast-food chain is seeking a Shift Manager to oversee restaurant operations in Oregon. Responsibilities include managing staff, ensuring quality service, and compliance with health and safety standards. The ideal candidate will possess strong customer service and communication skills and must be at least 18 years old with a high school diploma or GED.

Qualifications

• High school diploma or GED required.
• ServSafe certification is necessary.
• At least 18 years old.

Responsibilities

• Manage the shift and supervise a team of 4 or more employees.
• Ensure compliance with cleanliness, safety, and customer service standards.
• Handle cash register setup and manage cash handling.

Skills

Customer service

Communication

Basic computer skills

Math skills

Education

High school diploma or GED

ServSafe certification

Job description

SHIFT MANAGER

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to the following:

• Ensures that restaurants are clean and well maintained, that all company procedures are followed, and that standards for food quality, cleanliness, sanitation, and customer service are met.
• Controls costs at budgeted levels related to cash handling, food products, labor, supplies, energy consumption, etc.
• Responsible for cash register setup and shift change.
• Manages the shift, supervising team members of 4 or more employees, directing and communicating effectively while maintaining customer service standards.
• Trains new and existing team members in job stations when requested.
• Completes required shift management administrative duties.
• Responsible for placing product orders, posting sales readings, and conducting shift awareness walk-throughs.
• Observes all safety and security procedures.
• Trains, coaches, and develops team members.

Qualifications

• High school diploma or GED
• Strong customer service skills
• Strong communication skills
• Basic computer and math skills
• Must be at least 18 years old
• ServSafe certification required

Availability

Must be available to work a minimum of 3 days a week and one full shift (opening, mid, or closing).

WORK ENVIRONMENT

The work environment characteristics described here are representative of those encountered while performing essential job functions. Reasonable accommodations may be made for individuals with disabilities.

Equipment

Fryers, thermalizer, flat-top grills, split-lid grills, walk-in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain setup, microwave, cooking utensils, drive-thru communication systems, coolers, freezers, and hot holding line.

Environmental Conditions:

• Work may occur inside or outside, with exposure to weather conditions.
• Potential exposure to extreme cold temperatures below 32°F.
• Exposure to hazards such as moving mechanical parts, electrical currents, high heat, chemicals, fumes, odors, dust, mist, gases, or poor ventilation.

PHYSICAL DEMANDS:

Employees must be able to stand, handle or feel with hands, reach with arms, communicate, walk, stoop, kneel, crouch, push, sit, climb, or balance. Regularly lifting/moving up to 10 lbs, frequently up to 25 lbs, and occasionally up to 50 lbs is required.