F&B Shift Manger

Position Title: Shift Manager

Department: F&B

Employment Classification: Non-exempt

Position Summary/General Description:

The Shift Manager is responsible for assessing the volume of business and ensuring that its shift is adequately staffed at all times. Ensure that guests are served courteously and efficiently. Overseeing quality of food and drinks; maintaining effective communication with the bar, kitchen, and all other departments to ensure that the quality of service offered meets and exceeds brand standards; ensuring correct health and safety procedures; and ensuring proper cash handling procedures.

Expectations:

• Adhere to LDC's Core Values, Policies & Procedures.
• Act as a role model within and outside the corporation.
• Maintain a positive and respectful attitude toward customers and co-workers.
• Consistently report to work on time prepared to perform duties of position.

Duties & Responsibilities:

• Assign and supervise daily work tasks to restaurant and kitchen staff.
• Assist managing daily work schedules, payroll, inventory controls, and staff skill training.
• Exercise sound personnel management practices. Ensure applicable federal, state, and local laws/regulations are adhered to by following guidance of Human Resources relative to employment practices and labor relations. Confer with Manager and Human Resources to review associate concerns.
• Maintain open communication throughout the venue thru daily pre-shift meetings, attend department and LDC meetings as scheduled.
• Monitor and document staff attendance, communicating with the manager regarding which staff members are not meeting attendance requirements.
• Check food and beverage orders to verify they are prepared and served within brand standards.
• Greet customers and check with them regularly to ensure that they are enjoying their experience.
• Manage customer complaints and rectify customer problems.
• Provide support to all server and kitchen staff as needed. Take customer orders, prepare and deliver food and drinks as necessary.
• Ensure product is properly stocked and labeled to ensure good rotation.
• Maintain high cleanliness and sanitation standards in accordance with Food Safety & Sanitation guidelines and the HACCP System.
• Ensure all kitchen equipment and the appearance of the venue is in accordance to LDC and brand standards
• Support a professional, positive and enjoyable work environment according with LDC's core values.
• Report deficiencies in maintenance/housekeeping/security to relevant manager via established communication channels.
• Participate in the execution of new menu implementations, daily specials and promotions.
• Manage POS updates including pricing changes, adding menu items and daily specials
• Perform all other duties as directed by the Manager or Director

• Maximize cost effectiveness within the department by ensuring staff's compliance with all guest service standards.
• Knowledge of Laguna Development Corporation's internal controls, policies and procedures.
• Must be able to effectively communicate one-on-one, in small group to moderate-sized gathering of associates and/or executives.

• Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

• Actively participate in leadership development training, succession planning programs, and organizational improvement projects.
• Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, percentages, common fractions, and decimals.
• Must be able to apply commonsense understanding to a variety of situations, in order to collect data, analyze facts, and determine appropriate response.

• Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests' names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).
• Develop a thorough knowledge of services, room locations, amenities, surroundings (i.e. gift shop, restaurants, theater, etc.) providing accurate directions and information for guest inquiries about promotions and special events.
• Work under pressure; maintain regular and punctual attendance including working odd or unusual hours, weekends and holidays.

• Enthusiastically interact with the potential and existing customers.

• Perform, train, evaluate and appraise crew member duties including, but not limited to: Complete money transactions using a point of sale system/cash register without variance; take customer orders, make orders (prepare food (cook and make ice cream shakes), and drink items); bring orders to customers, clean dining room and building exterior, etc.

Education & Experience:

• High School Diploma or GED preferred.
• Two (2) years relevant experience and demonstrated the ability to lead.
• Should have basic knowledge of food and beverage operations including aspects of food preparation, service techniques, and service recovery.

Qualifications:

• Minimum age of 21.
• Ability to train, supervise and direct the work of employees
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, percentages, common fractions, and decimals.

Licensing & Certification:

• None

Computer Equipment, Software, Machinery:

• Proficient in basic computer skills (e.g., Word, Excel, PowerPoint, Outlook).
• Proficient with basic office equipment (e.g., computer, photocopying and faxing).
• Point of sale system/cash register/inventory control system
• Competent to operate all kitchen and bar equipment

Essential Physical Requirements:

• The job requires the ability to stand for long periods of time, reach overhead, and repetitive use of hands 51-100% of the time.
• The job requires the ability to balance/climb, bend over, crouch/stoop, hear, kneel, talk, turn/twist, and walk 25-50% of the time.
• The job requires the ability to push/pull, carry, lift, and slide/transfer 1-50 lbs. 51-100% of the time.
• The job requires the ability to slide/transfer 1-25 lbs. 51-100% of the time, 25-50 lbs. 25-50% of the time.

Essential Mental Demands:

• The job requires the ability to organize, plan and make decision and interpret data 51-100% of the time.
• The job requires the ability to solve problems, read and write 25-50% of the time.

Supervisory Responsibilities:

• The job requires making daily operational decisions, training, disciplining recommendations to management, daily schedule management, apportioning work among employees, directing and appraising productivity. The job does not require making decisions on termination.

Work Environment (inside/outside):

• The job is performed primarily in an indoor restaurant with exposure to hot/cold temperatures in a kitchen environment.

Other Requirements:

• Must have and maintain a valid drivers' license.
• Must be able to obtain and maintain ServSafe Manager Certification within 30 days of employment.
• Must be able to obtain and maintain Alcohol Certification License within 30 days of hire