PRIMARY OBJECTIVE OF POSITION

The Shift Manager, under the supervision of the Manager on duty, is responsible for assisting the management team in executing Chili’s standards. The Shift Manager’s role will vary by the needs of the restaurant, but can include; opening duties, administrative functions, kitchen processes, and working the dining room. In the absence of a Manager, the Shift Manager will monitor restaurant operations to ensure compliance with health and safety standards, Guest satisfaction, and food quality.
FOH and HOH Essential Functions

All Shift Managers can/will:

• Assist with restaurant operations and conditions to ensure quality of the product and Guest service and Hospitality.
• Regular and reliable attendance.
• Ensures that Responsible Vendor policies and procedures for preventing intoxication and dealing with intoxicated guest are followed.
• Ensures all food and beverages served meets Chili’s taste, temperature and appearance standards as designated.
• Monitors the use of restaurant supplies and ensures minimal loss and/or waste.
• Supervises cleaning of restaurant and equipment as designated.
• Supervises and maintains positive communication with all employees through interaction with employees throughout the shift.
• Documents any event which may occur during the business day in the Hot Schedules.
• Reports employee injuries and guest injuries to Human Resources before the end of shift.
• Handles emergencies or unusual occurrences properly and reports to the Area Director.
• Approve voids, comps, time edits and prepares deposit for daily receipts from worked shift.
• Drives to the bank.
• Maintains and balances cash banks by making sure all financial transactions are correct and adequate currency is available for making change.
• Unlocks/locks restaurant’s main entrances/exits ensuring the restaurant is opened/closed in a secure manner.
• Ensures all safety policies and procedures are adhered to and employees are dressed in proper dress code, looking neat, clean and professional at all times.
• Ability to operate a computer.
• Stands 100% of shift.
• Reaches, bends, stoops, shakes, stirs and wipes frequently.
• Lifts up to 40lbs. several times per shift.
• Ability to exhibit a fast-paced mobility for the duration of the shift and work a minimum of 50-60 hours per week.
• Ability to work opens mids, and closes and work Sunday through Saturday.
• Ability to clearly verbalize and respond to guest.
• Frequent immersion of hands in water.
• Must have a current driver’s license.
• Must us personal vehicle for company business and have automobile insurance that covers damage to your vehicle as well as damage to someone else’s vehicle or property.
• Must have a working phone number.
• Must maintain ServSafe Food and ServSafe Alcohol certifications.
• Examine the restaurant to ensure it is conforming to SAFE, heath department standards and adherence to the safety program.
• Assign duties and responsibilities to Team Members based upon weekly cleaning lists and shift/station responsibilities.
• Assist with the training of non-management Team Members, create new hire training schedules, and conduct new hire orientations.
• Generate work schedules for assigned Team Members with Management approval.
• Communicate with other Managers by typing notes and adding to the Hot Schedules.
• Complete all office functions for opening the restaurant.
• Complete the opening routine in the absence of a Manager.
• Walk through all restaurant areas to monitor and observe restaurant operations.
• Assist/facilitate daily shift meetings.
• Monitor food quality and plate presentation.
• Monitor ticket times.
• Create prep sheets.
• Monitor SAFE standards.
• Complete kitchen and bar line checks.
• Log invoices.
• Monitor labor and staffing.
• Monitor FOH and Bar set up..
• When needed, work a station, position or the QA window.
• Check in/out Team Members from the shift.
• Contact Team Members to modify work schedules and cover shifts.
• Attend Manager meetings, if requested.
• Attend Trainer meetings.

Qualification Standards

• Ability to read and write English.
• Ability to verbalize and clearly respond to Guests and Team Members.
• Reaches, bends, stoops, and wipes frequently..
• Works frequently in damp and/or hot working environments.
• Works with an open flame.
• Uses sharp knives and utensils.
• May use slicers or other kitchen machinery.
• Ability to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs of weight

HOH ESSENTIAL FUNCTIONS

While in the HOH, Key Team Member will:

• Monitor food and labor costs.
• Monitor food and beverage preparation, receiving and storage.
• Administer kitchen set up.
• Assign station and cleaning duties.
• Administer pull-thaw.
• Create orders for food, beverages and small wares.
• Facilitate station cross-training.

FOH ESSENTIAL FUNCTIONS

While in the FOH, the Key Team Member will:

• Rectify Guest complaints.
• Create suggestive selling goals for FOH staff.
• Conduct register functions including voids, comps and discounts.

I have reviewed this job description and am able to perform the essential functions of the job under the described conditions with or without accommodation. If you need any accommodation from the Company to enable you to perform these essential functions, please let us know.

Qualification Standards

• Ability to read and write English.
• Ability to verbalize and clearly respond to Guests and Team Members.
• Reaches, bends, stoops, and wipes frequently..
• Works frequently in damp and/or hot working environments.
• Works with an open flame.
• Uses sharp knives and utensils.
• May use slicers or other kitchen machinery.
• Ability to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs of weight.