Shift Lead-HOH

BBQ Holdings, Inc.•Aurora, CO

16h

About The Position

The Shift Leader assists the management team in overseeing restaurant operations and personnel during an assigned shift. The role ensures company standards are met for recipes, procedures, quality, timeliness, and guest care. The Shift Leader supervises employees, maintains restaurant cleanliness, resolves guest concerns, develops team members, and helps achieve financial results by following company systems and standards.

Requirements

High school diploma or equivalent is required.
Valid driver's license and car insurance are required.
Successful completion of required training, on-the-job checklists, quizzes, and annual recertification is required.
Demonstrated time-management and organizational skills are required.
Must be internally motivated and detail-oriented, with a passion for the brand and for teaching others.
Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required.
Ability to communicate effectively with team members, guests, and vendors is required.
Superior guest-service, communication, and listening skills are required.
Must be flexible and adaptable to change.
Must be available to work a minimum of three shift-leader shifts per period and a flexible schedule including days, nights, weekends, and holidays.

Nice To Haves

NRA ServSafe food and alcohol certifications are preferred.
Two years of restaurant or equivalent experience is preferred.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations is preferred.

Responsibilities

Supervise employees during scheduled shifts.
Adhere to company policies, procedures, and standard operating procedures.
Keep the restaurant clean and maintained.
Resolve guest concerns and create exceptional guest service.
Build team morale and support personal and professional growth by mentoring employees and providing one-on-one development.
Ensure staff maintain high guest-service standards and execute service systems.
Understand and execute menu items according to standards and recipes, using the specified ingredients and preparation practices.
Understand cost control and product quality.
Achieve financial results through company systems and standards, with consistent attention to sales, cost of goods, labor, and total operating expenses.
Perform other duties as assigned.