Service Shift Mgr WA

Purpose/Position Summary:
Supports the operation in delivering Superior Guest Service by performing duties which may include managing and assisting with the day-to-day operations of the unit’s performance by ensuring efficient operations, exceptional customer service, and a positive dining experience for all guests.

The position requires strong leadership, organizational skills, and the ability to handle various responsibilities simultaneously.
 

Key Responsibilities:


*  Foster a positive, inclusive work environment and encourage teamwork and professionalism.


* Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.


* Exemplify professionalism through conduct and communication that reflects the values of the company.


* Assists with employee relations, coaching and counseling, and training.


* Handle cash management, including cash handling procedures, reconciliations, and deposits.


* Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.


*  Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.


* Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.


* Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.


* Monitor employee attendance, punctuality, and adherence to company policies.


* Ensure compliance with break and overtime requirements.


* Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.


* Ensures compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.


* Performs other duties as assigned.

Decision-Making Authority:
Position makes recommendations with respect to upper-level management expectations.

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Previous Experience:
High school diploma or completion of technical school program or company training program in restaurant management/food service, etc.

highly preferred.

Minimum of 3 years in restaurant/food service with 1 year of leadership experience required.

Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.

Experience using restaurant management software, POS systems, and other relevant tools.

Language Skills:
Ability to read, write and comprehend instructions; create correspondence and memos.

Ability to effectively communicate information individually and in group situations to ...