Shift Manager - Las Vegas, United States - Farmer Boys

Farmer Boys Las Vegas, United States

1 day ago

Full time

Description

JOB TITLE: Shift Manager

REPORTS TO: General Manager CLASSIFICATION:
Non-Exempt

DEPARTMENT: Restaurant Operations LEVEL: Management

SUMMARY OF POSITION: Non-exempt, full or part-time position. The Shift Manager is an entry-level restaurant management position.
A Shift Manager will be required to be cross-trained in all crew-level job
positions and maintain a working knowledge and proficiency in each,
sufficient to supervise the execution of these positions and to aid in the
orientation and training of new team members to these positions. Other duties
as assigned. A Shift Manager may also be under the direction of another Shift
Manager as the manager on duty.

ESSENTIAL DUTIES AND
RESPONSIBILITIES:

Responsible
for the effective productivity of day-to-day operations for their shift and
functions of the Farmer Boys restaurant consistently using independent
decisions on a daily basis
Record
keeping, ordering/receiving, inventory, proper sales procedures, cash
management, successful employee deployment, and relations are included in the
administrative duties
Responsible
for the overall appearance and cleanliness of the restaurant guest, service, and maintenance of facility
Follows
the work schedule as posted unless a change in the schedule is arranged with
the General Manager

Specific
Responsibilities

Accepts
and accurately processes payments using the cash register operating system
Ensures
all sales are processed according to policy
Investigates
all sales, cash, or operating discrepancies according to the procedure
Follows
policy concerning the amount of cash kept in the register; counts and verifies
cash drawer per store policy
Proactively
protects critical limits and standards assigned to product critical control
points
Unwavering
protection of the safety of the product above all other job priorities
Responsible
to ensure that any and all necessary corrective actions are taken to mitigate
food safety risks
Required
to periodically attend and implement assigned food safety training classes
and education opportunities
Adheres
to food safety standards and procedures
Holds
and safeguards keys to the restaurant
Opens
and closes restaurants following all specified security procedures
Has a safe combination for getting proper coin and currency needed for cashiers,
making drops, and depositing daily proceeds into safe
Assigns
registers; close out and counts down the registers; investigates all cash
overages and shortages
Responsible
to provide a safe working environment for all team members at all times
Immediately
notifies the Supervisor of any guest or employee accidents or injuries and
follows established procedures
Protects
assets at all times but does not put self at risk
Practices
safe work habits and reports any unsafe conditions to the General Manager
Reads,
understand, and follows instruction and labeling system on all Safety Data
Sheets

KNOWLEDGE, SKILLS, AND
ABILITIES:

This
is a restaurant operations job
Minimum
age requirement is 18 years
Must
be able to pass a background security check required
Proven
track record exhibiting core leadership competencies as outlined in the
Farmer Boys Management Competency Model
Ability
to speak, understand, take direction, read, and write in the English language
Ability
to communicate effectively and teach job functions to a variety of audiences
Must
be able to present State or County mandated Food Handler Card within the time
allowed for the specific State or County
While
performing the duties of the job, the employee is regularly exposed to the
risk of fumes. The use of solvents and industrial degreasers are required
regularly to clean equipment, tools, and floors; fumes occur when
cleaning.
Physical
requirements include standing (up to 4 hours at a time); walking, bending,
and stooping. Requirements also include lifting (up to 40 pounds). Approximately
99% of the time is spent in standing and/or walking mode.

WORK EXPERIENCE AND
EDUCATION:

High
School Diploma or G.E.D. required
1-3
Years of server, cashier, line cook, prep cook, or combination of experience
in a restaurant or customer service establishment

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