Shift Manager - Burger King Deming

Burger King•Deming, NM

About The Position

The Shift Manager (SM) is the shift leader of the restaurant, focused on delivering sales and profit results through profitability, guest service, people, and operations. The SM supports the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing restaurant operations during assigned shifts and driving key outcomes related to sales, profitability, guest service, and people. The SM works under the direction of the RGM and directly manages a shift of Team Members. The role includes following cash-control and security procedures, maintaining inventory, receiving truck orders, motivating and directing Team Members, coaching and providing feedback, implementing shift plans, overseeing accurate and efficient product preparation and sales, reviewing restaurant results, and ensuring 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 by performing daily and weekly inspections.
Receive inventory truck orders.
Motivate and direct Team Members to exceed guest expectations through accurate, fast, and friendly service in clean surroundings.
Coach and provide feedback to Team Members to build team capabilities and improve restaurant performance.
Set an example by working hard to implement shift plans and drive operational results.
Direct efficient and accurate preparation and sale of products 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.