Shift Supervisor: Lead Restaurant Ops & Guest Experience

Red Robin; Broomfield (CO); On-site; USD 23,000 - 29,000; Full time

Benefits offered by this job

Flexible work schedules

50% discount on Red Robin food and 25%

Referral bonuses

Additional compensation and benefits

Excellent opportunities to grow withus

Job summary

Red Robin in Colorado is seeking an hourly Shift Supervisor to help manage day-to-day restaurant operations during mid and closing shifts under the supervision of exempt management.

As a member of the leadership team, you will champion brand standards, resolve guest issues, and work to maximize profits while ensuring food quality and cleanliness. Flexible schedules and opportunities for growth are available.

Qualifications

• Must be at least 21 years old.
• 1 year of full-service restaurant experience preferred.
• Strong standards in cleanliness, food quality, and guest satisfaction.
• Ability to supervise peers with maturity.
• Excellent oral and written communication and leadership skills.
• Basic math and accounting skills; strong analytical abilities.
• Basic computer literacy.
• Flexible schedule including openings, closings, weekends and holidays.

Responsibilities

• Manage day-to-day restaurant operations during scheduled mid and closing shifts.
• Act as ambassador of Red Robin brand and standards for guests and team members.
• Lead guest interactions, resolve issues, and help maximize profits while maintaining quality and cleanliness.
• May work in other hourly roles as needed to support restaurant operations.

Skills

Customer service

Leadership

Communication skills

Math skills

Analytical thinking

Basic PC literacy

Flexibility

Transportation

Serv Safe Certification

Education

High school diploma or equivalent

Job description

Red Robin in Colorado is seeking an hourly Shift Supervisor to help manage day-to-day restaurant operations during mid and closing shifts under the supervision of exempt management.

As a member of the leadership team, you will champion brand standards, resolve guest issues, and work to maximize profits while ensuring food quality and cleanliness. Flexible schedules and opportunities for growth are available.