Restaurant Shift Leader
$39,520–$47,840 year
On-siteBothell, Washington, United States
Job Summary
Lead a shift by managing and developing associates to execute outstanding product quality and customer service, build sales, and control costs. Assign tasks for cleaning, line duties, and opening/closing procedures while providing feedback and training. Resolve customer complaints, uphold food safety requirements, and execute marketing plans to promote sales. Manage the line, delegate duties, and ensure back-of-the-house standards are met. Control food costs, labor, waste, and cash by counting drawers and following daily handling procedures. Work a minimum of 40 hours a week, standing for 8-9 hours, and complete two opens or closes per week. Pass Food Safety Certification and demonstrate strong leadership and communication skills.
Required Qualifications
- Must represent Potbelly Advantage and Our Values
- Minimum of 1 year supervisory experience in a restaurant or retail environment
- Minimum educational requirement: High School degree
- Must be able to work a minimum of 2 opens and/or closes per week
- Must be trained and pass a Food Safety Certification course
- Ability to comprehend and communicate in English via verbal and written communication
- Exceptional customer service skills
- Strong communication skills, both written and verbal
- Strong organizational skills and the ability to multi-task
- Strong interpersonal skills
- Ability to train and coach others
- Must be able to demonstrate strong leadership skills at all times
- Must be a strong team-player
- Ability to manage a fast-paced, high-volume shifts while providing excellent customer service
- Must have the ability/stamina to work a minimum of 40 hours a week
- Ability to stand/walk for 8-9 hours per day and sit for 1-2 hours per day
- Must be able to exert well-paced and frequent mobility for periods of up to five hours
- Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally
- Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%)
- Must be able to tolerate higher levels of noise from music, customer and employee traffic
- Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
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