Shiftleader

BBQ Holdings, Inc.•Chicago, IL

About The Position

The Shift Leader is responsible for assisting the management team in overseeing restaurant operations and personnel during an assigned shift. To ensure company's standards are met according to recipes, procedures, quality, timeliness and taking care of the guest.

Requirements

High School diploma or equivalent is required.
Valid driver's license and car insurance is required.
Successful completion of required training and on-the-job checklists and required quizzes including annual re-certification.
Demonstrated time management and organizational skills required
Must be internally motivated and detail oriented with a passion for the Brand and for teaching others.
Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required.
Ability to effectively communicate to Team Members, Guests, Vendors, etc., is required.
Superior Guest service, communication and listening skills are required.
Must be flexible and adaptable to change.
Must be available to work a minimum of 3 shift leader shifts per period.
Required to work a flexible schedule including days, nights, weekends and holidays.

Nice To Haves

NRA ServSafe food and alcohol certifications preferred.
2 years of restaurant or equivalent experience is preferred.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred

Responsibilities

Supervise employees during scheduled shifts.
Adhere to Company policies and procedures.
Responsible for keeping the restaurant clean and always maintained.
Guest resolution
Adhere to all Company standard operating procedures.
Builds morale through personal and professional growth. Mentors through the highest standards of service and systems. Creates a culture that inspires all staff to maintain the highest Guest value standards in the industry. Develops people through one-on-one development to support execution.
All products are made from scratch and served fresh starting with the best ingredients, proven recipes and addictive taste profiles. Understands and executes all menu items through standards to recipes. Has a deep understanding of cost control and product quality.
Create exceptional Guest service.
Achieves financial results through systems and standards.
Develops greater financial trends through business metrics, consistent focus on sales, COG, labor and total operating expenses.
COG, labor and total operating expenses.
Perform all duties as assigned.