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Taco Bell
Shift Leader
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Pennsylvania data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$39,845 / year median in Pennsylvania
+4% projected growth
Job Description
Note:
This description only documents the time that is allocated to management tasks. The remaining hours are allocated to deployed hourly tasks in food preparation, production, guest service and cleaning. Basic Purpose and Objectives of the Position The Shift Manager (SM) is an hourly position that serves to assist management in routine administrative and operational tasks within the restaurant.Focal points include:
- Driving excellence in customer service
- Maintaining company standards in product and facility specifications
- Reviewing food handling procedures
- Assessing operational processes The human resources responsibilities of a Shift Manager are limited to crew training and ongoing coaching and feedback for hourly employees.
- Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.
- Conducts periodic food safety audits.
- Provides on-going coaching and feedback to crew on customer service, product quality and speed of service. Financial
- Shares with the Management team day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and verifying drawers. Operations
- Conducts daily inventory, completes shift-to-shift food safety audit and sets up daily control sheets.
- Reviews facility and equipment readiness.
- Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards.
- Monitors speed with service (SWS) performance and resolves bottlenecks to achieve SWS goals.
- In the absence of management, responsible for food and supplies deliveries and restaurant opening and closing. Human Resources
- Provides ongoing coaching and feedback for crew employees.
- Provides "hands-on" training for crew in Learning Zone.