Shift Manager

Pizza Hut•Peru, IN

14d•Onsite

About The Position

The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

Requirements

Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
Sufficient physical agility to perform the functions of the position. This includes these processes:
Sufficient physical strength to lift most items used in the operation of the restaurant.
Sufficient communication skills. Position involves communicating with team members, superiors and customers.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

Responsibilities

Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
Achieves planned/budgeted profits, as communicated by the RGM.
Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
Controls cash drawers and team member “banks”, following all established manual and computer procedures.
Assists the RGM in Managing and Controlling Cost of Sales
Assists the RGM in Managing and Controlling Cost of Labor
Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
Maintains positive customer relations
Ensures customers receive prompt, quality service.
Ensures quality ingredients are used to prepare all products.
Ensures quality products
Ensures that all standards for cleanliness and sanitation are met or exceeded
Implements new or approved changes in policies, procedures and/or operation standards.
Maintains positive team member relations and a positive and productive workplace
Assists the RGM with managing the size and quality of staff.
Assisting the RGM in training newly hired team members and team members preparing for promotions.
Manages team member performance and supervises work.
Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.
Assists RGM with personnel administration functions
Implements marketing programs to increase business.
Maintains a quality environment for our customers and team members.
Effectively manages time, allocating an appropriate amount to each Key Result Area.
Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
If requested by the RGM, orders inventory items used in the restaurant.
If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
If requested by the RGM, prepares the weekly labor schedules.
Performs daily accounting procedures.
If requested by the RGM, performs weekly accounting procedures.
Meets all deadlines and assures that subordinates meet their deadlines.
Maintains and updates required files, manuals, and reports.