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Lider de Turno Rio Bayamon La Parrilla Argentina - Rio Bayamon

Bayamon River Shift Leader

Full time • La Parrilla Argentina - Rio Bayamon
Position Summary:
The Restaurant Shift Leader is a key member of a restaurant's management team who oversees and directs the daily operations of the restaurant during their shift. Some of his essential qualities are: responsibility, integrity and people skills. Works collaboratively with other members of the management team to ensure the restaurant provides an exceptional experience for customers and adheres to quality and service standards. Maintains cleanliness standards at all times and assists in completing tasks.

Work assignments:
  • Supervise and coordinate the activities of the service, kitchen and cleaning team during the assigned shift. Avoid the overload of work on personnel and distribute it equitably.
  • Guarantee customer satisfaction and service quality, maintaining cleanliness and food safety standards.
  • Train, motivate and guide staff in carrying out their daily tasks, providing support in the integration and training of new talent.
  • Communicates to the manager orders to maintain the inventory of supplies and products necessary for the shift.
  • Manage the register of cash and credit cards, make cashier closings and prepare daily reports.
  • Assist the manager if necessary in making bank deposits.
  • Register employee consumption (discounts), carrying out the correct process stipulated by the company.
  • Solve problems and conflicts that may arise during the shift and make quick and effective decisions.
  • Supervise staff to ensure compliance with the dress code established by the company.
  • Investigate and resolve food quality issues and service complaints.
  • Discipline staff appropriately in accordance with policies and procedures. Communicate to the Dept. From Human Resources.
  • Maintain high standards of quality control, safety and health.
Main Responsibilities, Required Knowledge and Skills:
  • Previous experience in restaurant management or in a similar position.
  • Customer Service- The restaurant shift leader serves as a role model and sets the standard for all employees to maintain consistent, high-quality customer service. This requires advanced knowledge of industry best practices and customer service.
  • Communication- This position requires a commitment to detail both verbally and non-verbally, therefore you must foster cooperative and consistent levels of communication with the kitchen and lounge staff. You must understand instructions, read written company memos, and communicate with little or no additional instructions.
  • Interpersonal Relations- You must adapt to the different personalities of customers, suppliers and co-workers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflict with others.
  • Leadership and Management- Must understand and practice motivational management techniques. You will use skills to wisely place qualified people in key positions to ensure efficiency and service.
  • Delegate- Assign tasks by distributing the loads in an equitable way so as not to overload your staff with work.
  • Training and Development- Provide instruction to staff members and train employees to enhance learning and improve performance.
  • Problem solving, quality control and evaluation of priorities- You must evaluate the current practices and processes; immediately recognize potential areas of conflict; take care of the quality of products and services provided to customers.
  • Conflict Management- Requires often impartial mediation skills to handle all types of conflicts effectively and comply with the necessary documentation for the Dept. From Human Resources.
  • Sales Techniques and Customer Influence- You must understand products and services, develop new prospects for opportunities, and clearly understand the needs of customers.
  • Performance of General Physical Activities- Restaurant managers are occasionally required to perform physical activities in a variety of environmental conditions that require moderate to maximum strength, such as sitting, climbing, lifting, balancing, walking, and handling materials.
  • Flexibility- Availability to work rotating shifts, weekends and holidays in accordance with the stipulations of the law corresponding to flexible hours.
  • Education- Fourth year diploma.
  • Cleanliness- Knowledge of cleanliness and food safety standards.
  • Empathy- A leader must be able to understand the needs and concerns of his team and be sensitive to their emotions.
  • Humility- Recognize that you don't have all the answers, and be willing to learn from your team and their mistakes.
  • Commitment and dedication- Be committed and dedicated to your team and your work.
  • Diplomacy- Empathy and courtesy in dealing with customers and co-workers.
  • Image- Neat and discreet (good personal hygiene habits) and use the dress code stipulated by the company at all times.
  • Organization- Ability to prioritize and manage multiple tasks at the same time.
  • Integrity- Oriented to work in accordance with the Company's Personnel Standards and Conduct Manual.
Other skills:
  • Responsible and integral.
  • The ability to delegate and lead a team of 50 or more people
  • You have the ability to solve problems and handle stressful situations.
  • Basic knowledge in mathematics.
  • An effective communicator.
  • Good understanding of servant leadership.
  • Entrepreneurial spirit
PHYSICAL DEMANDS:
Physical Demands Lifting/Carrying
N/A (Not Applicable) The activity is not applicable to this occupation.
OR (Occasionally) Occupancy requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) The occupation requires this activity 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) The occupation requires this activity more than 66% of the time (more than 5.5 h/day)
  • 10 pounds or less- F
  • 11-20 lbs- F
  • 21-50 pounds- OR
  • 51-100 pounds- OR
  • More than 100 pounds- N/A
  • Stand- C
  • walk C
  • sit or
  • Handling/F Fingering
  • Deliver meals outside the restaurant (Servi-Car)- F
  • Over Shoulder Reach- F
  • Squat or kneel- OR
  • Bend-O
Push pull
  • 12 pounds or less- OR
  • 13-25 pounds- OR
  • 26-40 pounds- N/A
  • 41-100 lbs- N/A
WORK ENVIRONMENT: Restaurant
The Company has reviewed this job description to ensure that essential functions and basic duties have been included. Its purpose is to provide guidelines for job expectations and the employee's ability to perform the job described. It is not intended to be construed as an exhaustive list of all roles, responsibilities, skills, and abilities. Supervisors may assign additional duties and requirements as they see fit. This document does not represent an employment contract, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company deems appropriate.
Compensation: $9.50 - $10.50 per hour




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Salarios competitivos y aumentos salariales
FICA (7,65 % del salario bruto e incentivos) FUTA (.6% hasta salarios de $ 7K) SUTA (3% hasta 7K salarios) Seguro de discapacidad (.30 hasta 9K salarios) Compensación de los trabajadores (2.70% de los salarios brutos e incentivos) Bono anual de vacaciones
Tiempo libre acumulado
Usted acumulará vacaciones y tiempo de enfermedad pagado según lo establecido por el Departamento de Trabajo de Puerto Rico Licencia de maternidad
Seguro de salud- MCS (dental, visión, farmacia, médico mayor, seguro de vida)
401K y la coincidencia del empleador aplicable después de 9 meses (a discutir con nuestro proveedor)
100% de descuento en comidas para empleados durante los días laborables de un menú designado para empleados.