Position Summary:
The Restaurant Shift Leader is a key member of a restaurant's management team who oversees and directs the day-to-day operations of the restaurant during their shift. Some of its essential qualities are: responsibility, integrity and people skills. He works collaboratively with other members of the management team to ensure that the restaurant provides an exceptional experience for customers and conforms to standards of quality and service. Maintains cleanliness standards at all times and assists in the completion of tasks.

Job Tasks:

Supervise and coordinate the activities of the service, kitchen and cleaning team during the assigned shift. Avoid overloading personnel and distribute them equitably.
Ensure customer satisfaction and quality of service, while maintaining cleanliness and food safety standards.
To train, motivate and guide staff in carrying out their daily tasks, providing support in the integration and training of new talents.
Communicates orders to the manager to maintain inventory of supplies and products needed for the shift.
Manage cash and credit card registration, perform cash closings, and prepare daily reports.
Assist the manager, if necessary, in making bank deposits.
Record employee consumption (discounts), carrying out the correct process stipulated by the company.
Resolve 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 Human Resources Department.
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 kitchen and lounge staff. You must understand instructions, read written memos from the company, and communicate with little to no additional instructions.
Interpersonal relationships- It must adapt to the different personalities of customers, suppliers, and coworkers without losing focus. They must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Leadership and Management- Must understand and practice motivational management techniques. You will use skills to wisely place qualified individuals in key positions to ensure efficiency and service.
Delegate- Assign tasks distributing loads equally 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 Priority Assessment- Must evaluate current practices and processes; immediately recognize potential areas of conflict; take care of the quality of the 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 Human Resources Department.
Sales techniques and customer influence- You must understand products and services, develop new perspectives of opportunities, and clearly understand customer needs.
Performing 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 manipulating 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 their 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 honest.
The ability to delegate and lead a team of 50 or more people
Has 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) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) Occupation requires this activity 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) Occupancy requires this activity more than 66% of the time (more than 5.5 h/day).

10 lbs or less- F
11-20 lbs- F
21-50 lbs- OR
51-100 lbs- OR
Over 100 lbs- N/A
Stand- C
Walk C
Sitting or
Handling / Fingering F
Deliver meals outside the restaurant (Servi-Carro)- F
Over-the-shoulder reach- F
Squatting or kneeling- OR
Bend Or

Push/pull

12 lbs or less- OR
13-25 lbs- OR
26-40 lbs- N/A
41-100 lbs- N/A

WORK ENVIRONMENT: Restaurant

The Company has revised this job description to ensure that essential duties and basic duties have been included. Its purpose is to provide guidelines for the employee's job expectations and ability to perform the position described. It is not intended to be construed as an exhaustive list of all roles, responsibilities, skills, and abilities. Supervisors may assign additional roles and requirements as they deem appropriate. This document does not represent an employment contract, and the Company reserves the right to change this job description and/or assign tasks to be performed by the employee, as the Company deems appropriate.

Shift Leader San Patricio

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