Shift Manager II

HMSHost; Orlando (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Join a leading company in the food service industry as a Manager II. This role involves overseeing restaurant operations, ensuring compliance with health standards, and managing a team of associates. Suitable candidates should have extensive experience in food service management, a strong focus on customer satisfaction, and effective supervisory skills. The position offers opportunities for career growth and includes comprehensive 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 opportunities

Referral program

Qualifications

• Minimum of 4 years in food and beverage, cash handling, and customer service.
• 2 years supervisory or lead experience in a Casual Dine restaurant.

Responsibilities

• Assist management in executing restaurant operations to high standards.
• Supervise daily activities of associates and manage compliance.
• Participate in the hiring process and ensure effective staffing.

Skills

Food and beverage knowledge

Cash handling

Customer service

Supervisory skills

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)
• 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 II (MGRII) position is to assist Branch management in executing complex QSR or Casual Dine or similar restaurant management operations. The MGRII ensures the restaurant is clean, ready for business, staffed, and operates to high standards. The MGRII uses prescribed policies and procedures to make management decisions.

Essential Functions:

1. Completes opening, daily, and closing procedures/checklists in accordance with company policies/procedures.
2. Assists the GM/AGM in managing by supervising day-to-day activities of associates within a defined group of restaurants or points-of-sale.
3. Ensures compliance with all company adult beverage policies, and staff understand and follow AB procedures.
4. Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or other status changes to the GM.
5. Assigns work tasks, participates in scheduling, and ensures all shifts are covered.
6. Ensures associates take mandated rest breaks and meal periods.
7. Maintains display areas to be clean, stocked, and visually appealing.
8. Ensures all equipment is in good working order.
9. Operates cash register, manages transactions following HMSHost policies, and maintains cash security.
10. Monitors compliance with wellness and safety procedures, reports safety concerns.
11. Performs health and safety activities as specified in the Manager’s Guide.
12. Places orders, receives goods, processes invoices.
13. Maintains current contact information for all associates.

Requirements:

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

Reporting relationship and other important information:

• The MGRII position is 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.
• The position requires a varied and rotating schedule, working on-site during different days and hours, including some opening and closing shifts.

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Minimum of 4 years of food and beverage, cash handling, and customer service experience.
• Minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.
• Ability to speak, read, and understand instructions, policies, and communicate comfortably with customers.

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

Source: HMSHost