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Fresno

    Shift Manager - Fresno, United States - Ono Hawaiian BBQ, Inc

    Ono Hawaiian BBQ, Inc
    Ono Hawaiian BBQ, Inc Fresno, United States

    4 weeks ago

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    Description

    Shift Manager

    Compensation $ $23.50 HR

    Job Title:

    Shift Manager

    Department:

    Operations Department

    Job Type:

    Full-Time, Hourly

    FLSA Status:

    Non-Exempt

    Reports to:

    General Manager and District Manager

    Essential Functions and Job Responsibilities include, but are not limited to the following:

    1. Understand all restaurant operation policies and procedures, and Front Crew and Kitchen Crew responsibilities and procedures.
    2. Perform Front of the House (FOH) and Back of the House (BOH) responsibilities.
    3. Understand and practice safety procedures and comply with health and food safety code.
    4. Interview, hire, train, manage and supervise employees.
    5. Understand and comply with federal, state, and local laws regarding employment, hiring, firing, discipline, scheduling and oversight.
    6. Schedule and coordinate meal and rest periods to comply with all legal requirements.
    7. Handle and resolve employee and customer complaints and issues.
    8. Maintain the cleanliness of the store by performing daily and weekly cleaning and sanitizing tasks.
    9. Manage day-to-day activities to ensure all aspects of restaurant operations run smoothly and effectively.
    10. Execute marketing programs and implement new product items.
    11. Evaluate and monitor customer service satisfaction, food quality and control, food preparation and inventory, sales performance, labor cost, food cost, and other expenses.
    12. Interact frequently with GM and DM regarding management, operation, safety and any other issues or concerns.
    13. Understand and enforce all company policies and procedures.
    14. Maintain regular and punctual attendance.
    15. Perform other duties as assigned.
    Job Requirements and Qualification

    (Education, License/Certification, Experience, Knowledge, Ability and Skill)
    1. Minimum 2 years of experience working in restaurant.
    2. Food Manager/ServSafe Certification required by state or local health department.
    3. General knowledge in business management.
    4. Ability to prioritize and multitask in a fast paced environment.
    5. Strong leadership and time management skills.
    6. Excellent written and verbal communication skills, and customer service skills.
    7. Proficient using MS Word, Excel, Email and basic computer skills.
    8. Must be able to work flexible schedule, including weekends and holidays.
    9. Reliable transportation required.
    Working Conditions
    1. Kitchen area is hot and noise level is usually high.
    2. Walk-in refrigerated area is extremely cold.
    3. Working around kitchen equipment and tools.
    Physical Demands
    1. Standing, walking, talking, hearing for long periods of time.
    2. Lifting, carrying, pushing, pulling item up to 50 lbs.
    3. Frequent hand washing and the use of cleaning solution.
    4. Repetitive movement of arms, fingers, hands, and wrists.
    5. Reaching high storage shelving with a stepladder.
    6. Squatting, kneeling, bending to reach for objects in the lower cabinet or shelving.
    Disclaimer: This job description is not an exhaustive list of all duties, responsibilities, skills, requirements, qualifications, working conditions or physical demands associated with the job. The company reserves the right to revise the job description at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Compensation Range

    Compensation $ $23.50 HR
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