Shift leader

THIS POSITION IS OPEN FOR OUR LOCATION IN RED BANK AND OLD BRIDGE, SO CANDIDATES OPEN TO EITHER LOCATION ARE ENCOURAGED TO APPLY

Role Summary The shift leader supports the GM by running the daily operation. The shift leader is responsible for making sure every shift is organized, staffed correctly, clean, fast, and executed according to Filoncino standards. The Shift leader is more hands-on than the general manager and owns the execution of the shift. Core Mission To run each shift with control, speed, cleanliness, accuracy, hospitality, and consistency. What This Role Is Responsible For Control opening, midday, lunch rush, and closing execution. Ensure staff positioning, station readiness, break coordination, cleanliness, guest flow, ticket times, and order accuracy. Watch FOH and BOH communication during service. Know what is happening in the moment and act before small issues become chaos. Place the strongest people in peak positions. Place newer employees where they can learn without hurting service. Put fast workers where speed matters and detail-oriented workers where accuracy matters. Move backup support quickly during rushes. Do not follow the schedule blindly when the floor needs adjustment. Watch ticket times, counter wait time, pickup wait time, dine-in flow, espresso bar speed, and kitchen bottlenecks. Move support to sandwich, expo, bagging, coffee, or pickup when needed. Pause low-priority tasks during peak service. Keep guests informed when wait times grow. Keep the team calm and focused. Inspect counters, dining room, bathrooms, patio, floors, trash, showcase, coffee station, packaging area, and pickup area. Ensure staff appearance and uniform standards are maintained. Never allow the store to look messy because it is busy. Busy is when standards matter most. Stay calm and listen first. Apologize sincerely when needed and fix the problem quickly. Handle wrong orders, long waits, cold food, missing items, poor service, seating issues, pickup confusion, and small catering issues. Communicate serious or recurring issues to the GM. Correct mistakes in real time. Show employees the right way instead of only telling them. Reinforce SOPs, service standards, cleaning standards, station flow, and hospitality habits. Report weak performers and repeated problems to the general manager. Inspect opening, closing, cleaning, bathroom, showcase, coffee, prep, restocking, and end-of-night tasks. Do not assume a task is done. Verify it. Use checklists to create consistency, not paperwork. Report who performed well and who struggled. Report guest complaints, service delays, equipment problems, prep shortages, cleaning issues, and staffing problems. Identify recurring breakdowns and suggest improvements. What Success Looks Like The store opens ready. Rushes feel controlled. Guests are served quickly and accurately. The dining room and counter stay clean. Staff know where to be. Problems are handled early. The GM does not need to micromanage the shift.

Pay:

$23.00 - $25.00 per hour Application Question(s): Please state your availability and your age

Work Location:

In person