Shift Leader - 1

Calif Chicken Cafe•Santa Monica, CA

4d•Onsite

About The Position

Calif Chicken Café is seeking a team-oriented, people-first Shift Leader to help oversee restaurant operations and deliver an excellent dining experience. The role involves making real-time operational decisions, maintaining a safe and productive workplace, and developing and motivating team members through ongoing feedback, mentoring, and performance expectations. The Shift Leader supports guest service, food safety, sanitation, food preparation and service standards, staffing, ordering, and the restaurant’s financial goals. The position reports to the General Manager.

Requirements

High school diploma.
Must be at least 21 years old.
At least 2 years of previous work experience in a high-volume quick-service restaurant.
Proficiency in food planning and preparation, purchasing, sanitation, and restaurant safety.
Basic computer knowledge.
Basic math skills and ability to operate a cash register or POS system.
Humility and willingness to learn from team members and seek to understand the team, concept, and brand.
Ability to build relationships with team members and guests and contribute to the brand’s community identity.
Passion for food and hospitality.
Ability to succeed in a fast-paced environment.
Must pass a Food Handlers course and test in compliance with California state law requirements.
Must be authorized to work in the United States.
Must be able to transfer to another California Chicken Café location within a 50-mile radius.

Responsibilities

Assist in overseeing and managing all areas of the restaurant and make real-time decisions that support guest experience and successful operations.
Help ensure a safe and productive work environment for staff members.
Follow and reinforce the company’s core values.
Develop and manage staff members to meet executional and procedural standards, retain team members, provide ongoing feedback and mentoring, set performance expectations, conduct regular performance reviews, and help maintain an accurate restaurant staffing plan.
Ensure positive guest service, assess complaints and suggestions, and take appropriate action to address dissatisfied guests.
Enforce sanitary food-handling practices and cleanliness and maintenance standards in kitchen and dining areas.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Ensure consistent food preparation and service quality and maintain professional cleanliness, attire, and appearance standards.
Supervise portion control and preparation quantities to minimize waste.
Work with the Kitchen Supervisor team to ensure the team follows company standards.
Estimate food needs, place accurate vendor orders, and ensure fresh food and supplies are delivered on schedule.
Help staff meet company service standards to increase sales and minimize food, beverage, supply, utility, and labor costs.
With support from the Assistant General Manager and General Manager, work with the management team to meet or exceed financial and operational targets.