Shift Manager

Pollo Campero•Riverside, CA

13d

About The Position

The Shift Manager is an important member of the restaurant leadership team, responsible for training, developing, and leading the crew. The role helps the restaurant serve flavorful chicken and coordinates smooth end-to-end operations to provide an exceptional customer experience. The Shift Manager assists the General Manager and supports restaurant operations, staffing, inventory, labor, and controllable costs. The position pays USD $22.00 per hour.

Requirements

High school diploma or equivalent.
At least 1 year of experience in a similar role or in customer experience.
Demonstrated leadership potential and active support of team dynamics.
Commitment to guest satisfaction and a guest-first mindset.
Fluent in English and Spanish.
Ability to work with computers.
Must follow company Personal Care and Hygiene policies.
Ability to lift and push 50 pounds.
Ability to stand for long periods.
Must be over 18 years old.
Excellent interpersonal communication skills.
Friendly, welcoming attitude and ability to model customer orientation.
Proactive attitude toward anticipating and preventing problems.
Energetic team leadership, sense of urgency, and attention to detail.

Nice To Haves

Food Handler’s Card or ServSafe Certification.

Responsibilities

Plan duties and responsibilities for each shift.
Verify compliance with procedures and protocols.
Address and resolve problems as they arise in restaurant operations.
Assist the General Manager.
Coach and lead a team without supervision.
Participate in employees’ operational and technical training.
Maintain a positive, energetic atmosphere of teamwork.
Verify customer satisfaction and handle customer complaints.
Apply a continuous-improvement mindset to processes and procedures.
Open and close the restaurant.
Assist with inventory logging.
Assist with staffing needs.
Assist with controllables and labor.
Maintain sanitation, health, cleanliness, and safety standards for food-preparation areas, cooking services, dishes, and utensils.
Follow all safety rules, policies, and procedures.
Proactively help where most needed in the restaurant.