Shift Leader

Lead the assigned location by coaching staff on customer service, producing high-quality food, and managing opening and closing procedures. Enforce policies, maintain cleanliness and sanitation standards, and build sales while participating in marketing initiatives. Handle cash transactions, develop team members for career growth, and ensure all staff are certified in four restaurant positions. Manage a crew of two to five people, perform all food prep including bread baking, and communicate effectively with management regarding operational issues. Work 38-40 hours per week in a fast-paced environment, moving up to 50 lbs as needed.