Shift Manager TB40712-New Paltz

Taco Bell•Town of New Paltz, NY

60d

About The Position

As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures.

Requirements

Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations.
Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members.
Knowledge of food safety regulations and best practices in food handling.
Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.
High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
Certification in food safety (e.g., ServSafe) is advantageous.
Ability to stand, walk, and move around the restaurant environment for extended periods.
Lift and carry objects weighing up to 25 pounds.
Work in a fast-paced and sometimes stressful environment.

Nice To Haves

college degree in Hospitality Management or related field (preferred).
Certification in food safety (e.g., ServSafe) is advantageous.

Responsibilities

Leadership and Team Management:
Supervise and coordinate the activities of restaurant crew members during your shift.
Delegate tasks effectively and ensure team members understand their responsibilities.
Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment.
Customer Service Excellence:
Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally.
Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction.
Operational Oversight:
Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation.
Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food.
Monitor inventory levels and order supplies as needed to meet operational demands.
Shift Scheduling and Staffing:
Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs.
Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments.
Training and Development:
Train new hires on restaurant policies, procedures, and job responsibilities.
Conduct ongoing training sessions to develop team members’ skills in customer service, food preparation, and safety protocols.
Financial Accountability:
Monitor sales performance and expenses during your shift to achieve financial targets and control costs.
Implement strategies to maximize profitability and optimize operational efficiency.
Communication and Collaboration:
Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities.
Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.