Shift Supervisor

The Shift Supervisor works under the guidance of the Restaurant Manager, playing a crucial role in overseeing team members and managing restaurant operations during shifts. As a Shift Supervisor, you will have multiple levels of responsibility and opportunities for development. Your advancement through these levels will depend on your demonstrated skills, experience, and operational knowledge. All levels require full certification in the position through the completion of the Shift Leader training path and ServSafe certification. Key Responsibilities for All Levels of Shift Supervisors: Ensure the restaurant is clean, well-maintained, and that all company procedures are adhered to. Maintain high standards for food quality, cleanliness, sanitation, and customer service. Manage costs effectively within budgeted levels, including cash handling, food supplies, labor, and other operational expenses. Oversee cash register setup and facilitate smooth transitions during shift changes. Lead and manage the shift by supervising team members, maintaining clear communication, and focusing on exceptional customer service. Train new and existing team members on different job stations and operational procedures when requested. Complete necessary shift management administrative tasks, such as reports and sales readings. Conduct shift awareness walk-throughs to ensure operations run smoothly. Enforce all safety and security procedures to ensure a safe working environment for staff and customers. Additional Responsibilities and Requirements Based on Shift Supervisor Level: Shift Level 1: Availability: At least 3 days a week, with a minimum of one full shift (open, mid, and/or close). Responsibilities: Manage at least 1 shift independently each week. Expected Knowledge: Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: Availability: At least 4 days per week, including 2 full shifts. Must be available to close 1-2 days a week. Responsibilities: Manage shifts independently, handle inventory processes, and ensure Labor Percentage aligns with budgeted levels. Expected Knowledge: Intermediate understanding of Labor Percentage and inventory management. Shift Level 3: Availability: At least 5 days a week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Responsibilities: Independently manage shifts, complete food orders, and understand food costs. Expected Knowledge: Advanced skills in Labor Percentage, Food Costs, and inventory management. Shift Level 4: Availability: Open availability with flexibility to work shifts across all days, including weekends and holidays. Responsibilities: Manage all aspects of shifts, support team development, and contribute to achieving restaurant goals. Expected Knowledge: Deep understanding of Labor Percentage and Food Costs, with strong leadership skills. Qualifications: Core Qualifications (Applicable to All Shift Supervisor Levels): Passion for Excellence: A commitment to enhancing the customer experience and maintaining high service standards. Education and Experience: High School diploma or GED. Must be at least 18 years old. Mandatory ServSafe Certification. Communication Skills: Strong verbal communication abilities with active listening skills. Capable of influencing others to uphold operational standards. Mathematical Ability: Basic math skills for tasks such as counting change and analyzing costs. Reasoning Ability: Ability to exercise sound judgment and make decisions based on operational goals. Flexibility: Aptitude for managing challenges and adjusting priorities in a dynamic environment. Leadership: Proven ability to lead teams effectively, ensuring high customer satisfaction. Professional appearance, demeanor, and energy at all times. Work Environment: The characteristics of the work environment described here represent those an employee might encounter while performing essential duties. Reasonable accommodations may be made for individuals with disabilities. Environmental Conditions: Exposure to various weather conditions, with potential temperature changes. Activities may involve working both indoors and outdoors. Possible exposure to extreme cold temperatures. Involvement with various physical conditions, including mechanical parts and chemicals. Exposure to fumes, odors, dust, and ventilation issues. Physical Demands: The physical demands outlined here represent what an employee must meet to fulfill essential job functions. Reasonable accommodations may be provided for individuals with disabilities. While performing this job, the employee is regularly required to stand, handle items, reach, and communicate. The employee frequently walks, stoops, kneels, crouches, and pushes. Occasional sitting and climbing or balancing may be necessary. The employee regularly lifts and moves up to 10 pounds, frequently lifts and moves up to 25 pounds, and occasionally lifts and moves up to 50 pounds.

Created: 2026-03-04