Leeann Chin, Inc-Shift Leader

Pei Wei Asian Kitchen•White Bear Lake, MN

8d•Onsite

About The Position

The Shift Leader supports daily restaurant operations by leading team members during assigned shifts, ensuring an excellent guest experience, maintaining food quality and cleanliness standards, and helping execute company policies and procedures. This role serves as a positive role model for team members, supports both front-of-house and back-of-house workflow, and helps management maintain a safe, respectful, efficient, and guest-focused restaurant environment.

Requirements

Must be at least 18 years old or meet the minimum age requirement established by company policy and applicable law for assigned leadership, cash handling, and equipment-related duties.
High School Diploma or GED required.
Ability to lead and communicate effectively with team members, guests, and management.
Ability to work effectively in a fast-paced restaurant environment.
Strong teamwork, dependability, problem-solving, and organizational skills.
Ability to follow and enforce company policies, operational procedures, safety rules, and food safety standards.
Reliable attendance and ability to work a flexible schedule based on business needs.
Successful completion of company onboarding, leadership, food safety, workplace safety, and operational training is required.
Food Handler, ServSafe, or other food safety certification may be required based on company policy or local requirements.
Adapt to changing guest volume, staffing levels, business priorities, and operational needs.
Maintain professionalism, composure, accuracy, and urgency during busy shifts.
Demonstrate dependability, punctuality, accountability, and positive leadership.
Communicate clearly and respectfully with guests, team members, and management.
Accept coaching and feedback professionally and support continuous improvement.
Show willingness to learn new procedures, systems, equipment, and leadership responsibilities.

Nice To Haves

Previous restaurant, customer service, retail, hospitality, or leadership experience is preferred but not required.
Prior cash handling, shift supervision, training, or team lead experience is preferred.
Training may be provided for qualified candidates who demonstrate leadership potential and dependability.

Responsibilities

Lead and support front-of-house and back-of-house operations during assigned shifts.
Delegate tasks effectively and follow up to ensure proper shift coverage, workflow, and completion of shift responsibilities.
Support opening and closing procedures, including assigned checklists, workstation readiness, and shift handoff communication.
Monitor team productivity and provide real-time coaching to support performance and operational standards.
Step in to support any station during peak business periods to maintain efficiency and guest satisfaction.
Assist management with meeting sales goals, controlling costs, and improving overall restaurant performance.
Ensure guests receive friendly, accurate, timely, and professional service.
Respond to guest concerns or complaints promptly and respectfully, escalating to management when appropriate.
Promote a welcoming restaurant environment that reflects company standards and brand expectations.
Model positive guest interaction and coach team members on service expectations.
Supervise, coach, motivate, and support team members during assigned shifts.
Reinforce company standards, policies, procedures, safety expectations, and performance expectations.
Assist with onboarding and training new employees as directed by management.
Foster a positive, team-oriented work environment focused on accountability, respect, and communication.
Provide feedback to management regarding team performance, training needs, staffing concerns, or workplace issues.
Support register operations, cash handling, and register reconciliation according to company procedures.
Follow cash accountability, loss prevention, and deposit/security procedures as assigned and authorized.
Assist with inventory monitoring, stock rotation, supply communication, and daily operational records as directed.
Maintain confidentiality when handling company, customer, or employee information.
Maintain food quality, food safety, and cleanliness standards in compliance with company and health requirements.
Ensure team members follow proper handwashing, hygiene, illness reporting, glove use, and sanitation procedures.
Help monitor food temperatures, product quality, station cleanliness, labeling, dating, and rotation practices.
Report food safety concerns, equipment issues, injuries, accidents, or unsafe conditions to management immediately.
Maintain a clean, organized, stocked, and safe restaurant environment throughout the shift.
Follow and help reinforce company food safety and sanitation programs.
Maintain safe food handling practices in compliance with applicable health department regulations.
Ensure proper product storage, labeling, dating, rotation, temperature control, and sanitation practices are followed.
Use required personal protective equipment and follow chemical safety procedures when applicable.
Participate in required food safety training and certification programs as assigned.