Find & Apply For Restaurant / Food Service Supervisor Jobs in Vernon, Connecticut

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Shift Leader is responsible for leading restaurant operations during assigned shifts and ensuring the team delivers a great guest experience while consistently executing

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standards. Shift Leaders take ownership of shift execution, including team deployment, guest experience, food quality, food safety, cleanliness, speed of service, labor execution, cash controls, prep, inventory, waste, and opening and closing procedures. The Shift Leader leads Team Leaders and Team Members, provides coaching and direction throughout the shift, responds to changing business needs, and communicates significant operational, guest, team, safety, or food safety concerns to the Operator. Essential Functions & Responsibilities 1. Shift Leadership & Execution Take ownership of restaurant operations during assigned shifts. Lead Team Leaders and Team Members and establish clear expectations for the shift. Assign restaurant positions based on business needs, Team Member capabilities, training needs, and expected guest volume. Communicate shift priorities, operational goals, and position responsibilities to the team. Monitor restaurant conditions throughout the shift and adjust deployment and priorities as business needs change. Coordinate Team Member breaks while maintaining appropriate restaurant coverage. Ensure opening, shift-change, and closing responsibilities are completed accurately and on time. Verify required operational checklists and procedures are completed. Maintain an active presence throughout the restaurant and respond quickly to operational issues. Communicate significant shift issues, concerns, and follow-up needs to the Operator. 2. Guest Experience Set the standard for friendly, respectful, and helpful guest service. Monitor the guest experience throughout the shift and ensure

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service standards are consistently followed. Ensure Team Members accurately prepare, package, and serve guest orders. Coach Team Members and Team Leaders when guest service expectations are not being met. Resolve elevated guest concerns professionally and within established

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guidelines. Make appropriate guest recovery decisions within assigned authority. Escalate significant, unusual, or unresolved guest situations to the Operator when appropriate. Identify recurring guest experience issues and communicate opportunities for improvement. 3. Food Quality & Execution Ensure all menu items are prepared, cooked, portioned, packaged, and presented according to

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standards. Monitor food quality throughout the shift and immediately correct products or procedures that do not meet standards. Ensure Team Leaders and Team Members follow approved recipes, preparation procedures, portion standards, and station procedures. Verify restaurant positions are properly stocked, organized, and prepared for expected business. Monitor product availability and take appropriate action to prevent avoidable shortages. Ensure equipment and tools are being properly and safely used. Communicate significant food quality, product, or equipment concerns to the Operator. 4. Food Safety & Sanitation Take responsibility for food safety execution during assigned shifts within the authority of the position. Enforce

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food safety procedures and applicable food safety requirements. Verify Team Member compliance with handwashing, glove use, food handling, storage, labeling, temperature control, sanitation, allergen, and cross-contamination procedures. Verify First-In, First-Out (FIFO) procedures and proper product rotation. Ensure required food safety checks, temperature records, and operational checklists are completed accurately and on time. Immediately correct identified food safety concerns. Take appropriate action when a food safety concern could affect guests, Team Members, or restaurant operations. Notify the Operator of significant food safety concerns and complete required documentation. Maintain required food safety certification or Person in Charge qualifications when required by BIRDCODE or applicable regulations. 5. Team Leadership & Development Lead by example and consistently demonstrate

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standards and expectations. Provide clear, respectful direction to Team Leaders and Team Members. Coach performance in real time and reinforce proper procedures and behaviors. Recognize strong performance and positive contributions. Support the training and development of new and existing Team Members and Team Leaders. Verify training is being completed according to

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procedures. Identify performance or training gaps and provide appropriate coaching. Communicate significant or recurring performance concerns to the Operator. Support the development of Team Members who demonstrate readiness for additional responsibilities. Help create a respectful, accountable, and positive restaurant environment. 6. Labor & Team Deployment Deploy Team Members effectively based on restaurant needs and expected business volume. Manage Team Member breaks while maintaining appropriate restaurant coverage and following applicable requirements. Monitor staffing and restaurant conditions throughout the shift. Adjust positions and deployment when business volume changes. Make labor adjustments within established

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guidelines and assigned authority. Communicate staffing concerns, call-outs, coverage issues, or other significant labor needs to the Operator. Maintain accurate timekeeping practices and communicate timekeeping discrepancies according to

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procedures. Ensure Team Members are working efficiently while maintaining food quality, food safety, cleanliness, and guest service standards. 7. Speed of Service & Operational Performance Monitor restaurant flow and speed of service throughout the shift. Position and reposition the team to support efficient restaurant operations. Identify bottlenecks and take action to improve restaurant flow. Balance speed with food quality, food safety, order accuracy, and guest experience. Monitor restaurant readiness during peak and non-peak periods. Ensure Team Leaders understand current operational priorities and are effectively directing their assigned areas. Communicate significant operational performance issues and recurring opportunities to the Operator. 8. Prep & Restaurant Readiness Manage the daily prep schedule during assigned shifts. Assign prep responsibilities based on projected restaurant needs and established

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procedures. Monitor and audit prep completion, quality, quantities, labeling, rotation, and storage. Adjust prep priorities based on actual business volume and product levels. Ensure the restaurant is properly stocked and prepared for current and upcoming business. Communicate significant prep shortages, product concerns, or anticipated inventory issues to the Operator. Ensure opening and closing prep responsibilities are completed according to

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standards. 9. Inventory, Ordering & Waste Monitor food, packaging, and restaurant supply levels throughout the shift. Complete assigned inventory counts accurately and according to

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procedures. Place approved restaurant orders as assigned and according to established ordering procedures. Verify delivered products are properly received, stored, labeled, rotated, and organized. Identify product shortages or unusual inventory conditions and communicate them to the Operator. Monitor waste and ensure all required waste is accurately recorded. Coach Team Members on proper portioning, product handling, storage, and waste procedures. Identify unusual or excessive waste and take appropriate corrective action. Help protect restaurant inventory from unnecessary loss, spoilage, misuse, or damage. 10. Cash Management & Financial Controls Follow and enforce

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cash-handling and payment-security procedures. Complete assigned register counts, cash reconciliations, deposits, and other cash-control procedures accurately. Maintain appropriate control of restaurant cash, registers, and other financial assets during assigned shifts. Investigate cash discrepancies within assigned authority and communicate discrepancies to the Operator. Ensure Team Members follow approved register and payment procedures. Protect guest and company information. Immediately report suspected theft, fraud, significant cash discrepancies, or other financial-control concerns to the Operator. 11. Safety & Security Take responsibility for restaurant safety and security procedures during assigned shifts within the authority of the position. Monitor the restaurant for unsafe conditions and immediately address identified hazards. Ensure Team Members safely operate restaurant equipment and tools for which they have been trained. Respond appropriately to accidents, injuries, equipment failures, security concerns, and emergencies. Complete required incident reports accurately and promptly. Protect Team Members, guests, restaurant property, keys, access credentials, and other company assets according to

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procedures. Notify the Operator of significant safety, security, injury, or incident concerns. 12. Cleanliness & Restaurant Standards Ensure the restaurant remains clean, organized, stocked, and guest-ready throughout the shift. Assign cleaning and restaurant-readiness responsibilities to Team Leaders and Team Members. Verify required cleaning and operational checklists are completed accurately and on time. Monitor kitchen, dining, storage, restroom, exterior, and other restaurant areas as assigned. Correct cleanliness and organization concerns promptly. Ensure equipment, tools, products, and supplies are properly cleaned, stored, and organized. 13. Communication & Shift Handoff Maintain clear communication with Team Leaders, Team Members, and the Operator. Communicate restaurant priorities and important operational information throughout the shift. Provide an effective handoff to the next Shift Leader or Operator. Communicate significant guest concerns, staffing issues, food safety concerns, equipment problems, inventory shortages, cash discrepancies, incidents, and other matters requiring follow-up. Complete required shift documentation accurately and on time. Maintain appropriate confidentiality regarding Team Member, guest, and business information. Qualifications Demonstrated proficiency in

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Team Member and Team Leader responsibilities. Demonstrated ability to lead restaurant operations and direct Team Members during a shift. Strong understanding of

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food quality, food safety, guest service, cleanliness, safety, and operational standards. Ability to effectively deploy Team Members and adjust restaurant positions based on business needs. Ability to coach, train, motivate, and provide direction to Team Members and Team Leaders. Strong communication, organization, problem-solving, and decision-making skills. Ability to manage multiple priorities and remain composed in a fast-paced restaurant environment. Ability to appropriately resolve or escalate guest, team, operational, safety, and food safety concerns. Ability to perform assigned cash-management, inventory, ordering, prep, and labor responsibilities. Ability to safely operate restaurant equipment after receiving appropriate training. Reliable attendance and punctuality. Ability to obtain and maintain applicable food safety certifications or qualifications required for the restaurant location. Previous restaurant leadership experience is helpful but is not required when the Shift Leader has demonstrated the skills and competencies necessary to successfully perform the position. Physical Requirements & Work Environment The Shift Leader position requires working in a fast-paced restaurant environment and performing the essential functions of the position, with or without reasonable accommodation. Shift Leaders may be required to: Stand and walk for extended periods during a shift. Frequently reach, bend, stoop, turn, and perform repetitive movements. Safely lift, carry, push, and move food, supplies, equipment, and deliveries as required by the position. Work around hot cooking equipment, hot surfaces, sharp utensils, and commercial kitchen equipment. Work in areas with varying temperatures, including refrigerated and freezer storage areas. Work around food products, cleaning products, and common restaurant allergens. Communicate effectively with guests and team members in a restaurant environment. Scheduling & Attendance Maintain reliable and punctual attendance. Arrive in required uniform and be ready to lead the restaurant at the scheduled start time. Work assigned schedules based on restaurant operating needs and the Shift Leader's agreed availability. Maintain availability necessary to perform assigned opening, closing, and leadership responsibilities. Follow

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procedures for requesting time off, reporting an absence, or communicating an anticipated late arrival. Promptly communicate circumstances that may affect restaurant leadership coverage. Policies & Standards Shift Leaders are expected to comply with and enforce

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policies, procedures, safety requirements, uniform and appearance standards, Employee Handbook requirements, and applicable laws and regulations within the authority of their position. Shift Leaders are expected to understand the responsibilities and decision-making authority of their position and appropriately involve the Operator when a decision, incident, or situation falls outside that authority. Other Duties This job description describes the primary responsibilities of the Shift Leader position and is not intended to contain every responsibility or task that may be assigned. Shift Leaders may be asked to perform other reasonable duties consistent with restaurant operations, their leadership responsibilities, and the needs of the business.

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will provide reasonable accommodations to qualified individuals with disabilities as required by applicable law.

Pay:

$21.00 - $26.00 per hour Expected hours: 38.0 per week

Benefits:

401(k) Employee discount Paid time off

Work Location:

In person