Restaurant Shift Lead

At Habit, our people make the difference. From our made-to-order menu selections, to our hands-on learning and genuine Guest service, there's no substitute for quality. Over the past 40 years, through hard work and dedication, Habit has grown and still remains focused on one simple philosophy—always deliver high quality food and great service at a remarkable value. After all, there's a reason why we were voted: "Best Tasting Burger in America". The Habit Difference is our people. Great Guest service is a result of a well-trained team, taught to respect their job, the guests, and each other. We will show your career development the same respect we show all aspects of the "

HABIT DIFFERENCE

". Our training stresses the "why" behind everything you learn, creating leaders within our organization. Our career path sets the industry standard in providing opportunities for personal and professional growth. With our culture of training and support, we reward outstanding work, promoting from within, and building long-term relationships with our Team Members.

JOB SUMMARY

As Shift Leader, you will oversee all

FOH & BOH

functions to ensure a smooth shift. You will assist in ensuring an exceptional service experience for every guest. You will work closely with the management team to food and labor costs; meet sales goals and other targets; and ensure health and safety standards are followed at all times.

ESSENTIAL JOB FUNCTIONS

Greet and interact with guests in a polite and friendly manner. Handle guests' requests and complaints. Assist in recruiting and hiring of FOH staff. Train and develop FOH staff, ensuring they meet Guest service standards. Ensure Team Members comply with all established standards, including personal safety, food safety, sanitation, personal hygiene, appearance, and uniform. Oversee daily operations of a restaurant shift. Increase sales by ensuring guest satisfaction and prompt problem resolution Ensure food quality and availability. Maintain cleanliness, organization, and stocking in all areas of the restaurant. Supervise and assist in opening and closing the restaurant following checklists. Prepare deposits and reconcile cash drawers and safe from previous shifts. Assist in all FOH and BOH positions as required by business needs. Optimize profits by controlling food and labor costs. Monitor adherence to all applicable labor laws. Other projects/duties assigned by the General Manager.

PHYSICAL REQUIREMENTS

Able to reach, bend, stoop, and frequently lift up to 40 pounds, but have the ability to lift up to 55 pounds. Able to work in a standing position for long periods of time. This position will involve some repetitive motion tasks. This position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

WORK ENVIRONMENT

This job operates in a kitchen environment housed with equipment such as a charbroiler, flat grill, slicer, and chef's knives. The Team Member is frequently exposed to heat, steam, fire, and noise.

SKILLS AND KNOWLEDGE REQUIREMENTS

Strong knowledge of commonly-used concepts, practices and procedures in a restaurant. Read, write and communicate effectively in English. Basic math skills and computer competency. Guest service focused and oriented. Strong problem-solving and conflict-resolution skills. Demonstrate leadership qualities and professionalism.

MINIMUM REQUIREMENTS

Experience in Management in other food service position. High school degree or equivalent preferred. Food Manager Certification and/or ServSafe Manager Certificate required. Ability to work a flexible full-time schedule based on restaurant needs. Ability to travel occasionally for meetings, conferences, and training.

Pay:

$17.00 - $19.00 per hour

Work Location:

In person