Restaurant Shift Leader / Key Holder

Job Title: Restaurant Shift Leader/Key Holder
Salary: $12 - $15/Hr. including tips.

Hours of Operation: Open Monday - Sunday
Shifts between the hours of 7:00 a.m. - 7:00 p.m.
*Must be able to work evenings and weekends.*

Summary:

Perform a wide range of duties involved with preparing and/or serving food and beverages in a food service environment. May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of such foods. Assist in cleaning work areas, equipment, utensils. May assist in the set up, and service; and collection of garbage/trash; as appropriate to the area of operation. May serve food to customers and/or perform cashiering duties, as appropriate.

Skills/Qualifications:

• Coordinating daily front of the house and back of the house restaurant operations.
• Delivering superior food and beverage service and maximizing customer satisfaction.
• Responding efficiently and accurately to restaurant customer complaints.
• Regularly review product quality.
• Organize and supervise shifts.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Train new and current employees on proper customer service practices.
• Implement policies and protocols that will maintain future restaurant operations.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to follow routine verbal and written instructions.
• Ability to read and write.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Ability to lead and train staff.
• Ability to lift and manipulate heavy objects.
• Knowledge of foodservice lines set-up and temperature requirements.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Responsible for opening and closing the store. End of day reconciliation.