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AppleOne
Shift Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Job Summary We are seeking a motivated Shift Manager for a direct hire opportunity in Beverly Hills, CA. This restaurant and café leadership role is ideal for a hands-on supervisor who enjoys creating excellent guest experiences, supporting team members, and keeping daily operations running smoothly in a fast-paced hospitality environment. As a Shift Manager, you will help lead a positive, welcoming, and service-focused workplace where teamwork, accountability, and guest satisfaction are top priorities. This is a strong opportunity for someone who wants to grow in restaurant management while working with supportive leadership, developing team members, and contributing to a consistent, high-quality customer experience. Key Responsibilities
- Lead daily shift operations to ensure efficient workflow, excellent guest service, product quality, cleanliness, and adherence to operational standards.
- Coach, train, motivate, and provide feedback to team members while fostering a positive and collaborative team environment.
- Assign responsibilities, monitor staffing needs, manage changing business demands, and step in where needed to support the team.
- Resolve guest questions, concerns, and feedback with professionalism while protecting brand standards and the guest experience.
- Support inventory management, food and beverage production, safety compliance, cash handling, register accountability, and opening or closing procedures.
- Partner with store leadership to communicate shift updates, staffing concerns, performance issues, and operational opportunities. Compensation and Benefits
- Salary range: $55,000 to $58,240 per year.
- Direct hire opportunity.
- Schedule may include AM shifts, PM shifts, weekends, holidays, and varying schedules based on business needs.
- Benefits were not specified. Required Qualifications and Skills
- Lead and manage restaurant or café shift operations.
- Coach, train, and motivate team members to deliver strong performance.
- Maintain guest service, food quality, cleanliness, safety, and operational standards.
- Support cash handling, opening and closing duties, inventory, and store accountability.
- At least 1 year of supervisory or leadership experience, preferably in hospitality, food service, retail, or another high-volume customer-service environment.
- Ability to lead by example, communicate expectations clearly, and support a positive team culture.
- Strong customer-service mindset with the ability to create welcoming and memorable guest experiences.
- Ability to address performance concerns, resolve conflicts, and communicate professionally with team members and leadership.
- Strong organizational, problem-solving, and decision-making skills in a fast-paced environment.
- Demonstrated maturity, professionalism, accountability, sound judgment, and ownership of shift responsibilities.
- Ability to remain calm, flexible, and effective under pressure.
- Ability to stand, walk, bend, reach, stoop, kneel, lift, carry, and remain active throughout the shift.
- Ability to lift and carry up to 25 to 50 lbs. as needed.
- Ability to safely handle food, beverages, equipment, and supplies.
- Ability to work in varying temperatures, including hot kitchen areas, refrigerated storage areas, and outdoor conditions as applicable. Preferred Qualifications
- Previous restaurant, café, coffee shop, bakery, quick-service, or full-service hospitality leadership experience.
- Experience with inventory control, cash handling, register accountability, and opening or closing procedures.
- Experience leading teams in a high-volume guest-facing environment.
- Familiarity with food safety, cleanliness, and operational compliance standards.