Shift Manager I

Avolta•ATLANTA, GA

6d•$19 - $21•Onsite

About The Position

The Shift Manager I (MGRI) assists branch management with the tactical execution of quick-service or similar restaurant operations. The role helps ensure the restaurant is clean, ready for business, appropriately staffed, and operating to high standards. The manager uses prescribed policies and procedures to make management decisions and supervises day-to-day activities of restaurant associates. 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 requires a varied, rotating onsite schedule spanning different operating days and hours, including opening, busy daypart, and closing shifts.

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 speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers.
Knowledge of applicable federal, state, and local sanitary, safety, and health standards, and procedures and protocols for complying with HACCP standards.
Ability to work varied shifts across different operating days and hours, including opening, busy dayparts, and closing.

Responsibilities

Complete opening, daily, and closing procedures and checklists according to company policies and procedures.
Assist the AGM/GM with day-to-day supervision of associates within assigned restaurants or points of sale.
Participate in interviews and provide the GM with input on hiring, termination, advancement, promotion, and other associate status changes.
Assign 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 policies and 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 current contact information is maintained for all associates working in the restaurant.