Shift Manager

AES Restaurant Group•Mebane, NC

About The Position

The Shift Manager oversees restaurant operations and directs team members during assigned shifts to ensure outstanding service and guest satisfaction. This role has full accountability for restaurant operations during shifts when other management is not present. The Shift Manager works with the General Manager and Assistant Manager to achieve goals in restaurant operations, guest satisfaction, customer service, speed of service, quality control, and workplace safety. The role uses AES systems and tools, including the Systems Board and RTI Task Lists, and follows government regulations, employment law, food safety standards, operations policies, and accounting controls.

Requirements

Must have a reliable vehicle and a valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Ability to work in warm and cold temperatures.
Ability to stand for 8–10 hours.
Ability to lift up to 50 pounds.
Ability to climb ladders for general maintenance.
Ability to bend, squat, twist, pull, and reach.
Ability to communicate respectfully and treat others with respect.
Coaching and developing others.
Emotional resilience and patience.
Leadership skills.
Ability to work in a fast-paced environment and think on one’s feet.
Ability to maintain high standards of integrity and customer satisfaction.
P&L, operations, and restaurant management capabilities, including managing food and labor costs.

Responsibilities

Oversee restaurant operations and direct team members during assigned shifts.
Ensure team members provide outstanding service and satisfy guests.
Assist management with training and coaching team members.
Use AES systems to run the restaurant effectively across shifts.
Implement restaurant controls, especially cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager and Assistant Manager to achieve high performance in restaurant operations, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Use restaurant systems and tools, including the Systems Board and RTI Task Lists.
Follow government regulations, employment law, food safety requirements, and operations policies, and implement accounting controls.