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Shift Manager Job Description

Overall responsibilities

To co-ordinate people, product and equipment to ensure a safe, consistent, profitable andsmooth running shift. This is achieved by a thorough understanding and awareness of the

operation; excellent people skills; quick and effective decision-making; and thoroughplanning, organising and follow up.

A Shift Manager is expected to spend 90% of their time working on the floor. In mostrestaurants, their role differs from that of an Assistant Manager in that they will not haveadditional responsibilities such as Managing Training; Scheduling; Planned Maintenance;P&L accounts to control etc.

Reports to: Designated salaried manager.

Supervises: Hourly paid employees.

Selection Criteria and Process

Before starting work on the training outlined below, the employee must attend an interviewwith the Operations Consultant/Franchisee. If successful, the employee must complete thefollowing list of criteria before being registered for the Shift Managers Course.

At the point of registration, the Operations Consultant/Franchisee completes the registrationdocument, which includes sign-off by the Operations Manager. In the case of a Franchisedrestaurant, the Field Consultant should review the registration document with the Franchiseebefore it is submitted.

Training prerequisites:

Modules 1 4 complete, including all shift verification sections.

Front, Back and Production Control OCLs completed by the GM/RM within the last

month. First Aid at Work Course

Basic Hygiene; Electricity at Work; Basic Health & Safety Seminar

Production Control training

Regional Development Days for Shift Managers

Additional requirements:

20 years old (19 is acceptable only in exceptional circumstances)

Minimum of 6 months as a Floor Manager

Appraisal rating of 4 or above.

Available to work at least 2 shifts per week.

Training

3 day Shift Management Course in East Finchley.

Promotion to Assistant Manager

To be promoted to Assistant Manager, the Shift Manager must meet the standard selectioncriteria for a salaried position. The Shift Manager moves on to the Second Assistant Salaryupon promotion. There is no requirement for them to become a Trainee Manager or to re-sitthe Shift Management Course (as long as it is not more than 2 years since they attended).

The Shift Manager should attend an interview with the Operations Manager/Franchisee, butthere is no OJE.

Specific duties:

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Managing the restaurant

Opens and closes shifts without supervision and follows company security, hygiene and

safety procedures.

Plans the shift using the appropriate pre-shift/shift changeover checklists.

Executes the shift plan.

Monitors raw and finished product quality before and throughout the shift.

Ensures equipment is clean, safe and in good working order.

Maintains critical standards for holding times, service speed and quality, raw and finished

product quality (including DPSC), cleanliness and sanitation.

Ensures all food safety procedures are applied.

Supervises delivery of raw and dry products.

Follows up on the completion of planned maintenance tasks.

Completes daily basic equipment checks (DPSC) and makes necessary time and

temperature adjustments.

Collects information and completes appropriate incident/accident report records.

Communicates regularly with customers to obtain feedback on QS&C.

Effectively manages customer complaints and incidents.

Uses frequent travel paths to maintain awareness of all areas of the restaurant

throughout the shift.

Co-ordinates people, product and resources effectively.

Leading Through People

Positions staff effectively and allocates breaks, secondary responsibilities and to-do lists

to each area of the restaurant.

Communicates effectively with other managers and staff.

Leads by example in all areas throughout the shift.

Trains new employees.

Provides ongoing coaching and corrective feedback to experienced staff and floor

managers using OCLs where appropriate.

Uses a combination of directive and participative leadership styles to achieve desired

results.

Motivates employees by understanding their needs.

Builds team spirit to improve performance and productivity.

Follows all appropriate HR policies, employment laws, security and safety procedures

Applies observation, problem solving and decision making skills to manage the shift

effectively.

Effectively delegates and follows up to use people resources efficiently.

Presents a professional image to customers and employees.

Managing the Business

Controls labour, waste, cash and yields.

Optimises impact of sales building promotions during the shift.

Completes daily paperwork, including inventories, HRaT entries, cash sheets, drawer

counts and deposits.

Orders food, paper and operating supplies.