Shift Manager

AES Restaurant Group•Dyersburg, TN

About The Position

AES Restaurant Group, LLC is an Arby’s franchisee based in Northern Indiana, operating restaurants across 344 locations in 20 states. The company describes its guiding value as “Attitude Equals Success.” 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 management is not present and works with the General and Assistant Managers to achieve operational, service, and financial goals. Responsibilities include using AES systems and tools, maintaining restaurant controls, and following applicable regulations, employment law, food-safety requirements, and operating policies. AES describes itself as goal-oriented and offers opportunities to develop skills. It identifies its vision as becoming guests’ favorite fast-food destination.

Requirements

Have a reliable vehicle and a valid driver’s license.
Be ServSafe certified or capable of obtaining certification.
Be able to work in warm and cold temperatures.
Be able to stand for 8–10 hours.
Be able to lift up to 50 pounds.
Be able to climb ladders for general maintenance.
Be able to bend, squat, twist, pull, and reach.
Communicate with and treat others respectfully.
Demonstrate coaching and development skills, emotional resilience, patience, and leadership.
Work in a fast-paced environment and think on your feet.
Maintain high standards of integrity and customer satisfaction.
Demonstrate P&L management, operations management, restaurant management, and food-cost and labor-cost management capabilities.

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, particularly for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General and Assistant Managers to achieve strong restaurant operations, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Use systems and tools, including the Systems Board and RTI Task Lists.
Follow government regulations, employment law, food-safety requirements, and operating policies, and implement accounting controls.