Shift Manager - Burger King Lemon Grove

Burger King•Lemon Grove, CA

About The Position

The Shift Manager is the shift leader of the restaurant, focused on delivering sales and profit results through profitability, guest service, people, and operations. The role supports the Restaurant General Manager and Assistant Manager in managing restaurant operations during assigned shifts and driving performance outcomes. The Shift Manager works under the direction of the Restaurant General Manager and directly manages a shift of Team Members. The position involves maintaining cash controls and security procedures, overseeing inventory, motivating and coaching Team Members, and ensuring efficient food preparation and service. The Shift Manager also reviews restaurant results and helps ensure operational and brand standards are upheld.

Requirements

  • Must be at least 18 years of age.
  • High school diploma or GED required.
  • 1–2 years of previous quick service restaurant experience.
  • Demonstrated understanding of guest service principles.
  • Available to work evenings, weekends, and holidays.
  • Ability to work long and/or irregular shifts as needed for proper restaurant functioning.

Nice To Haves

  • Two years of college preferred.

Responsibilities

  • Follow cash control and security procedures, including safe counting and cash drawers.
  • Maintain inventory through daily and weekly inventory inspections.
  • Receive inventory truck orders.
  • Motivate and direct Team Members to exceed guest expectations through accurate, fast, and friendly service in clean surroundings.
  • Provide coaching and feedback to Team Members to build team capabilities and improve restaurant performance.
  • Lead by example in implementing shift plans and driving operational results.
  • Direct efficient and accurate product preparation and sales for prompt delivery within established speed-of-service guidelines.
  • Motivate Team Members at each workstation during the shift.
  • Review restaurant results to identify successes and areas for improvement.
  • Ensure the restaurant upholds operational and brand standards.
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