Shift Manager

AES Restaurant Group•Wheelersburg, OH

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 role uses restaurant systems and tools, including the Systems Board and RTI Task Lists, and follows government regulations, employment law, food safety and operational policies, and accounting controls. AES Restaurant Group is an Arby’s franchisee operating restaurants across 344 locations in 20 states. The company describes itself as goal-oriented and offers opportunities to develop skills.

Requirements

Have a reliable vehicle and 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.
Demonstrate respectful communication, coaching and developing others, emotional resilience and patience, leadership, and the ability to work in a fast-paced environment and think on your feet.
Hold yourself to high standards of integrity and customer satisfaction.
Demonstrate P&L management, operations management, restaurant management, and food and labor cost management capabilities.

Responsibilities

Ensure team members provide outstanding service and satisfy guests.
Assist management with training and coaching team members.
Use AES systems to operate the restaurant effectively 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 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 operational policies, and implement accounting controls.