Shift Lead-FOH

Village Inn•Fremont, NE

23h

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, and follows company policies and standard operating procedures. They mentor and develop team members, build morale, and support a culture focused on high standards of guest service. They understand and execute menu items according to recipes and standards, with attention to scratch-made products, product quality, and cost control. The role also supports financial results by applying operating systems and standards and maintaining a consistent focus on sales, cost of goods (COG), labor, and total operating expenses. Other duties may be assigned.

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 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.
Must work a flexible schedule that includes 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.
Build morale and support team members’ personal and professional growth through mentoring and one-on-one development.
Promote high standards of service and guest value.
Understand and execute menu items according to standards and recipes, with attention to product quality and cost control.
Create exceptional guest service.
Achieve financial results through systems and standards, focusing on sales, COG, labor, and total operating expenses.
Perform other duties as assigned.