Shift Manager, Restaurant Operations & Team Leadership

Harri; Dinuba (CA); On-site; USD 42,000 - 62,000; Full time

Job summary

Harri is seeking a Shift Manager who will report to the Restaurant Manager and supervise shifts, train staff, manage costs, and ensure food quality and customer service. This role involves leading teams, coordinating shift changes, and upholding company standards across levels 1–4.

As levels progress, responsibilities expand to inventory management, labor percentage optimization, and food-cost controls, all while maintaining service excellence.

Qualifications

• High School diploma or GED is required.
• Must be at least 18 years old.
• ServSafe Certification is required.
• Strong verbal communication and the ability to influence others to maintain high standards.

Responsibilities

• Ensure the restaurant is clean and well-maintained and that company procedures are followed.
• Manage costs within budgeted levels, including cash handling, labor, and supplies.
• Oversee shift transitions and cash register setups.
• Supervise team members and maintain clear communication for customer service.
• Train new and existing team members in job stations and procedures.
• Complete shift-management administrative tasks and reports.
• Post sales readings and conduct shift walk-throughs to ensure smooth operations.
• Enforce safety and security procedures for staff and customers.

Skills

Leadership

Communication

Mathematical ability

Reasoning ability

Flexibility

Passion for Excellence

Team management

Customer service

Education

High School diploma or GED

ServSafe Certification

Tools

POS systems

Job description

Harri is seeking a Shift Manager who will report to the Restaurant Manager and supervise shifts, train staff, manage costs, and ensure food quality and customer service. This role involves leading teams, coordinating shift changes, and upholding company standards across levels 1–4.

As levels progress, responsibilities expand to inventory management, labor percentage optimization, and food-cost controls, all while maintaining service excellence.