Shift Manager

AES Restaurant Group•Blountville, TN

About The Position

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

Requirements

Must have a reliable vehicle and 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.
Skills in respectful communication, coaching and developing others, emotional resilience and patience, leadership, and working in a fast-paced environment.
Ability to think on your feet and maintain high standards of integrity and customer satisfaction.
Knowledge or experience in P&L management, operations management, restaurant management, and 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 operate the restaurant across shifts.
Implement restaurant controls, especially for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager and Assistant Manager to achieve performance goals 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 and operations policies, and accounting controls.