Shift Manager I

HMSHost; Las Vegas (NV); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company seeks a Manager I (MGRI) for their restaurant operations. The role involves supervising staff, ensuring compliance with health standards, and optimizing daily activities. Ideal candidates should have experience in food service management, cash handling, and excellent customer service skills. This position offers growth opportunities and various benefits.

Benefits

Health, dental, and vision insurance

Generous paid time off

Holiday pay

Meal and transportation benefits

401(k) retirement plan with company match

Company-paid life insurance

Tuition reimbursement

Employee assistance program

Training and exciting career growth opportunities

Referral program

Qualifications

• Minimum 2 years experience in food and beverage, cash handling, and customer service.
• Minimum 6 months supervisory experience in a restaurant or kitchen.

Responsibilities

• Supervises daily activities of associates and manages schedules.
• Ensures cleanliness and operational standards of the restaurant.
• Participates in the hiring process and monitors compliance with safety procedures.

Skills

Customer Service

Cash Handling

Team Leadership

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental, and vision insurance
• Generous paid time off (vacation, flex, or sick leave)
• Holiday pay
• Meal and transportation benefits
• *401(k) retirement plan with company match
• *Company-paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position, so ask your recruiter for details.

Purpose:

The purpose of the Manager I (MGRI) position is to assist branch management in executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high standards. The MGRI uses prescribed policies and procedures to make management decisions.

Essential Functions:

• Completes opening, daily, and closing procedures/checklists in accordance with company policies and procedures
• Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined unit or group of restaurants or points-of-sale
• Participates in the interview process, provides input in hiring, and recommends termination, advancement, promotion, or other status changes to the GM for associates within the unit
• Assigns work tasks and activities, participates in preparing schedules, and ensures all shifts are covered
• Ensures all associates take mandated rest breaks and meal periods
• Maintains display areas to be clean, stocked, and visually appealing
• Ensures all equipment is in good working order
• Operates cash register, handles transactions following all HMSHost cash handling policies, and maintains proper security of cash
• Monitors compliance with wellness and safety procedures, reports safety concerns to the GM
• Performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
• Places orders, receives goods, and processes invoices
• Ensures current contact information for all associates is maintained

Requirements:

• Ability to work shifts during various operating days and hours, including opening, busy day parts, and closing shifts
• Knowledge of applicable sanitary, safety, and health standards, and procedures to comply with HACCP standards

Reporting relationship and other important information:

• The MGRI position is classified as Non-Exempt under the Fair Labor Standards Act
• Typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi-Unit Manager II
• Expected to work a varied and rotating schedule, including opening, busy, and closing shifts

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Minimum of 2 years food and beverage, cash handling, and customer service experience
• Minimum of 6 months supervisory or lead experience in a restaurant or production kitchen
• Ability to speak, read, and comprehend instructions, policies, and communicate effectively with customers

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug-Free Workplace (DFW)

Source: HMSHost