Shift Manager

Job Description

International Fast Food Chain needs a Shift Manager with the following specification :- Job Purpose: To assist the management team in co-coordinating and controlling one of the three main areas in the restaurant: kitchen, dining area or front counter while maintaining consistency and a high standard of Quality, Service and Cleanliness in these areas Duties & Responsibilities: ? Ensuring effective staff positioning to handle anticipated sales ? Deliver Gold Standards ? Ensuring product quality and quantities ? Monitoring QSC throughout restaurant ? Training and developing staff as outlined by Restaurant Manager and Assistant Manager ? Completing checklist on your assigned area, kitchen, dining area or front counter ? Demonstrate high standards of Quality, Service and Cleanliness and set good examples of general conduct and leadership ? Complete own supervisors training book including training on preparation, production, front counter and dining area ? Ensuring customers are recognised and looked after with courtesy, efficiency and consistent speed of service (3 minutes or under) ? Responsibility for reporting personnel, operational, health and safety problems to manager on duty ? Duties as directed or required by the manager running the shift Organisation and Training of Staff: ? Induct all new staff using the Staff Training Presenter ? Identify individual and operational training needs ? Complete workstation training using the 4-step training method ? Give corrective coaching to all who need it ? Plan for staff training each shift ? cross train staff ? Position staff in your area based on willingness, ability and need ? Evaluate staff at the start of the shift re: appearance, timekeeping etc ? Lead by example ? follow all procedures and be professional in your conduct ? Plan for staff breaks and shift changeovers ? Act as the link between management and staff Equipment: ? Complete the QSC checklists for your area ? Report any discrepancies to the manager immediately ? Follow the cleaning and maintenance sections of the Daily Maintenance Planner to assign duties ? Hazard spot for faulty equipment or potentially dangerous procedures ? Train staff in correct working practices ? Ensure all personal protective equipment is kept clean, tidy and accessible for staff ? Train staff in the correct use of personal protective equipment Health and Safety: ? Reinforce correct hand washing procedures ? Know your legal responsibility for the health and safety of yourself and others ? Ensure all new and existing staff has received full Induction training ? Report any potentially hazardous situations to a manager immediately ? Know who are the trained first aid personnel in restaurant ? Train staff in the correct use of chemicals ? Know and reinforce the correct procedures regarding health and safety as laid out in the Operations Manual and evaluated by the Brand Standards Trainers Security: ? Know the Loss Control procedures for receiving and storage and cash control ? Accurately record staff meal breaks ? Ask for visitor?s identification ? Ensure staff clock in and out correctly ? Hazard spot while doing travel paths ? Be aware of undesirable or suspicious people and alert the manager ? Monitor portion control in all areas Product Quality: ? Ensure the Standards of Excellence and Supreme Quality checklists are completed ? Prepare condiments according to sales projections and Condiment Stock Guide ? Ensure accurate stock rotation and discard times are observed ? Ensure stock levels are followed ? Ensure correct production procedures are followed ? Ensure Condiment Pull Chart is adhered to Cleanliness and Hygiene: ? Ensure staff know and follow the regulations ? Supervise the mixing of chemicals in the correct proportions ? Plan routine cleaning tasks and ensure each are completed daily ? Correct staff that exhibit poor food hygiene practices

Keyskills :
Management