Shift Leader - Mazzios LLC Group

POSITION SUMMARY:

Supervises a non-peak revenue period (PRP) shift in a restaurant, focused on doing what is right for the Company, the G...Shift Leader Skills and Qualifications

Decision Making, Verbal Communication, Customer Focus, Quality Focus, Proficient in Supervision of staff, Knowledgeable of Company Policies and Procedures.

Must we able and willing to professionally confront and correct crew members who are breaking policies such as:

Checking or interacting with their cell phone regularly while on the clock.

Lounging or eating in the dining room, while in uniform, even if on break, while customers are present.

Chitchatting, beyond simple politeness and providing service, with friends or family in the dining room while on the clock.

Smoking, dipping or vaping while in uniform, on the clock and/or on Mazzio’s property or immediately adjacent property. (e.g., not in the drive thru and not sitting on the curb.)

Apply principles of rational systems such as basic cash reconciliation and restaurant supervision to solve practical problems which involve a variety of concrete variables in situations where only limited standardization exists such as used to deal effectively with inter-personal situations involving employees and guests, and to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form as supplied by supervisory and corporate management.

Recognize words and word meanings commonly found in manuals, procedural instructions, and food and non-food product labels and restaurant menus.

Construct and write basic sentences using prescribed formats and conforming basic rules of punctuation, grammar, diction, and style in the preparation of correspondence and documentation of business operations.

Speaks extemporaneously on a variety of subjects, using normal word order and all tenses of language to instruct employees in procedures and to initiate conversations with customers

Necessary Accomplishments

Experience

Completion of all certification modules (Train-To-Gain, supervisory certification programs and comprehensive knowledge exams) is required. Prior supervisory experience and experience working in a restaurant in various operating or support capacities including front- and back-of-house is desired.

Certifications/Licenses

The position may require a Food Handler’s permit and/or other individual compliance permits, certificates or licenses dependent upon the laws of the city or county in which the restaurant is located.

Working Conditions

The Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms. Routinely operates kitchen equipment consisting of moving conveyor-type belts and rollers and rotating mixer hooks and slicing blades.

Physical Demands – Strength and Stamina

The Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position. Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 4-8 hour shifts and occasional “split shifts” (4-6 hours shifts with “off time” of 2-4 hours between shifts). Shifts may encompass any day-parts of business: early morning, lunch, afternoons, dinner and late night.

Physical and Sensory Demands

Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, grasping, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties. Requires punctual, regular, and reliable attendance. A sense of smell and taste is required for this position in order to determine the quality of food products.

Machines, Tools, Equipment and Work Aids

Adding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, and video playback.

Interpersonal Contacts

Occasional internal contacts with Human Resources, Legal and Support Office personnel to give and exchange information. External contacts with customers, vendors, and personnel at the Health Department, that requires understandable and clear communications to transmit and receive. Ability to clearly hear, speak, and understand English.

Other Requirements

Reliable transportation