Shift Manager I

Avolta•Kenner, LA

9d•$18 - $20•Onsite

About The Position

The Manager I assists branch management with the tactical execution of quick-service or similar restaurant operations. The role ensures the restaurant is clean, ready for business, properly staffed, and operating to high standards, using prescribed policies and procedures to make management decisions. The position is non-exempt and typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II. It follows a varied, rotating schedule that includes on-site coverage during opening shifts, busy dayparts, and closing shifts on different operating days and hours.

Requirements

At least 2 years of food and beverage, cash handling, and customer service experience.
At least 6 months of supervisory or lead experience in a restaurant or production kitchen.
Ability to work shifts across different operating days and hours, including opening, busy dayparts, and closing, to monitor restaurant associates.
Knowledge of applicable federal, state, and local sanitary, safety, and health standards, and procedures and protocols for complying with HACCP standards.
Ability to speak, read, and understand instructions, short correspondence, and policy documents, and converse comfortably with customers.

Responsibilities

Complete opening, daily, and closing procedures and checklists in accordance with company policies and procedures.
Assist the AGM or GM by supervising day-to-day associate activities within assigned restaurants or points of sale.
Participate in interviews and provide the GM with input on hiring, termination, advancement, promotion, or other associate status changes.
Assign work tasks and activities, participate in preparing schedules, and ensure all shifts are covered.
Ensure associates take mandated rest breaks and meal periods.
Ensure display areas are clean, stocked, and visually appealing.
Ensure equipment is in good working order.
Operate the cash register and void transactions as needed, follow cash-handling procedures, and maintain cash security.
Monitor compliance with wellness and safety procedures and guidelines, promote awareness, and report safety concerns to the GM.
Perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.
Place orders for individual units, receive goods, and process invoices.
Ensure the company has current contact information for all restaurant associates.