Shift Manager

Southern Multifoods•Ferris, TX

13d•Onsite

About The Position

Directs and ensures the efficient operation of the front line and kitchen. The role focuses on providing quick, efficient service and quality products while maintaining excellent quality, service, and cleanliness. The Shift Manager directs employees operating the front line and kitchen, helps create a positive atmosphere, and responds to customer and work-area needs. The job is normally performed under close or general supervision, with assistance available for exceptional problems or duties, and involves abundant customer contact. Working conditions may include extreme temperatures and high noise levels. During busy periods, the employee may need to work without food or drink. Physical activity includes standing, walking, lifting up to 50 pounds, and stooping for approximately 90% of shift time.

Requirements

Some high school courses preferred.
Thorough knowledge of kitchen food preparation, register equipment operation, and crew employment procedures.
Good interpersonal communication skills for working with employees and customers.
Good hearing to work with customers and fellow employees and to operate the drive-through when necessary.
Good vision to observe store dynamics and operate kitchen equipment safely.
Honesty, assertiveness, and an aggressive approach while remaining well mannered.
Ability to follow verbal and written instructions and read recipes.
Ability to pay attention to detail, cope with pressure, and remain calm in challenging situations.
Ability to work as a team member with minimal disruption to customers or fellow employees.
Ability to stand, walk, lift up to 50 pounds, and stoop during approximately 90% of shift time.
Good manual dexterity to work rapidly and accurately during rush periods.
Ability to work as part of a team to maintain consistent customer satisfaction through quality, service, and cleanliness.
Ability to set priorities and react quickly to the needs of customers, the dining room, and the work area.

Nice To Haves

Some high school courses.

Responsibilities

Direct employees operating the front line and kitchen.
Ensure customer satisfaction by providing quick, efficient service and quality products.
Maintain excellence in product quality, service, cleanliness, and consistent product portions.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize work by serving customers first, then maintaining the dining room, and then maintaining the work area.
Operate all kitchen equipment and maintain knowledge of equipment and operations.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Create and maintain a positive, cooperative atmosphere among employees and customers.
Follow and abide by safety rules, policies, and procedures.
Report needed equipment or facilities repairs to the Maintenance Department.
Observe, recognize, make decisions, react quickly, and adjust to changing situations and customer or work-area needs.