OUR SECRET TO LEADING THE WAY IN HOSPITALITY? WE PUT OUR PEOPLE FIRST!

At Shake Shack, our mission is to Stand For Something Good in all that we do. From our teams to our neighborhoods, we’re committed to always doing the right thing. As one of the fastest-growing hospitality brands, we’re all about crafting unforgettable experiences for our guests. We offer endless learning opportunities and the chance to make a lasting impact on our business, restaurants, and communities. As a member of the #ShackFam, you’ll have access to hands-on mentorship, training, and growth potential, all in a fun and inclusive environment.
Join us and Be a Part of Something Good.

JOB QUALIFICATIONS

• Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment
• Working knowledge of restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Ability to learn and train others on all aspects of the Shack operations
• Demonstrated ability to champion hospitality and motivate team members
• Strong leadership skills with a focus on coaching and achieving excellence
• Knowledgeable in all financial aspects of business operations
• Minimum 3 years of P&L responsibilities
• Food handler certification, preferred
• Willingness to work flexible hours

ABOUT US

Beginning as a hot dog cart in New York City’s Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table. Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts. A permanent stand was eventually built…and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we “Stand for Something Good.”

• Lead, coach and develop team members
• Manage inventory, quality, and safety protocols
• Meet and exceed financial and profitability goals by managing budget
• Maintain top-notch standards of excellence and hospitality
• Drive sales and profits while developing people
• Implement company policies, procedures, and strategies to promote effective local and state health and safety code compliance.
• Manage payroll and scheduling
• Promote the brand in the local community through word-of-mouth and restaurant events