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.
Shift Manager Rays Southern Foods Forest Park, GA Job Details Full-time $17 - $20 an hour 1 day ago Benefits Employee discount Qualifications Teamwork Guest relations Shift management Performance management Team development Full Job Description This is a hands-on leadership position. The Shift Manager works in the operation alongside the team—serving guests, supporting stations, expediting orders, restocking, cleaning, and solving problems—while directing a safe, organized, and productive shift. This is not a stand-back or office-only supervisory role. About Ray's Southern Foods Ray's Southern Foods is a family-owned soul food and barbecue restaurant rooted in Faith, Family, Love, and Great Food. We take pride in serving quality food, treating guests with genuine hospitality, supporting our community, and maintaining a team culture built on accountability and respect. Position Summary The Working Shift Manager is responsible for leading the restaurant during an assigned shift while actively participating in daily operations. This person sets the pace, assigns work, keeps communication clear, maintains food and service standards, and steps into any area where support is needed. The right candidate is comfortable leading from the front and understands that manager duties and hands-on restaurant work happen at the same time. What You Will Do Lead the Shift While Working the Shift Set the tone: Arrive prepared, review staffing and business needs, assign stations, and communicate priorities before service.
Work alongside the team:
Jump into expo, counter service, food running, packing, prep, dish, cleaning, restocking, or other stations as business requires.
Keep the shift moving:
Monitor ticket flow, guest wait times, station readiness, and team performance; redirect labor before small problems become service failures.
Complete openings and closings:
Verify that required checklists, cleaning, food storage, equipment shutdown, cash procedures, and manager sign-offs are completed correctly. Protect Food Quality and Guest Experience Ensure every order is accurate, complete, properly portioned, attractively presented, and delivered with genuine hospitality. Check food quality, temperature, freshness, hold times, and presentation throughout the shift. Respond to guest concerns promptly and professionally; make reasonable service-recovery decisions and document serious issues. Support online, takeout, delivery, catering, and dine-in order flow as assigned. Coach, Direct, and Hold the Team Accountable Give clear instructions, follow up on assignments, and confirm work is finished—not simply delegated. Coach employees in the moment on urgency, hospitality, teamwork, portion control, cleanliness, and safe work habits. Address attendance, dress code, phone use, performance, and conduct issues consistently and report concerns to senior management. Make sure breaks, side work, prep, cleaning, and shift transitions are coordinated without hurting service. Recognize strong performance and help newer employees learn Ray's standards and procedures. Manage Safety, Cash, and Restaurant Controls Follow and enforce food-safety, sanitation, allergen-awareness, and workplace-safety procedures. Complete temperature checks, cleaning checks, waste documentation, product rotation, and other required shift records. Protect cash and company property by following register, deposit, void, discount, refund, and large-bill verification procedures. Use labor and product responsibly, communicate shortages early, and reduce overproduction, waste, and unnecessary overtime. Report equipment, facility, security, employee, or guest incidents promptly and accurately. What Success Looks Like The restaurant opens and closes on time, clean, stocked, organized, and ready for the next shift. The manager is visible and working where the operation needs support most. Orders move with urgency and are accurate, complete, hot, and properly presented. Employees know their assignments, receive follow-up, and are held accountable fairly. Guest concerns are resolved professionally and recurring issues are communicated to leadership. Food safety, cash controls, labor, waste, and equipment procedures are consistently followed. Qualifications At least 2 years of restaurant experience; previous shift-lead or management experience is strongly preferred. Demonstrated ability to work quickly and calmly in a high-volume restaurant environment. Strong communication, organization, decision-making, and conflict-resolution skills. Willingness and ability to perform all front-of-house support duties and assist back-of-house operations as trained. Basic cash-handling, point-of-sale, labor, and food-cost awareness. Toast POS experience is a plus. Dependable attendance, professional appearance, and reliable transportation. Food safety certification is preferred; willingness to obtain required certification within the company's designated timeframe. Schedule and Availability Must be available to work a flexible schedule Wednesday through Sunday, including nights, weekends, closing shifts, and selected holidays. Monday or Tuesday availability may occasionally be needed for training, catering, maintenance, inventory, or special events. Regular and punctual attendance is an essential function of this position.
Pay:
$17.00 - $20.00 per hour Expected hours: 35.0 - 45.0 per week
