Shift Manager-Burger King-943

*Carrols Corporation Job Description * _*SUMMARY: *_ To successfully maintain the quality, service, and cleanliness (QSC) of a company restaurant during his/her assigned shift by enforcing established policies and procedures.
_*ESSENTIAL DUTIES AND RESPONSIBILITIES: *_ Direct Team Members as they perform the activities necessary for a successful shift operation.
* Responsible for maintaining the continuity of the shift operations.
* Organize employees so that they provide guests with products, which are prepared in accordance with established guidelines.
* Implement and execute all the administrative responsibilities (i.
e.
, petty cash, daily deposits, inventories, daily reports) directly related to his/her shift operation or as delegated by the * Restaurant General Manager.
* Accountable for the quality, service, and cleanliness (QSC) to assure that guests are treated promptly and courteously.
* Accountable for products being of specified quality and quantity, that equipment is operating properly, that sanitation standards are complied with, and that the restaurant is maintained in a neat and attractive manner.
* Responsible for the assignment of job positions to insure the efficient operation in accordance with company policy and the respective sate and federal labor laws.
* Utilize the company training tools to provide shift employees with training in food preparation, sanitation, proper appearance, guest relations, suggested selling techniques, safety, etc, in order to increase their proficiency and value to the restaurant.
* Receive and resolve guest complaints in a tactful manner in order to maintain guest satisfaction.
* Support consistent lines of communication to aid in accurate and timely communications between Team Members and restaurant management personnel.
* Count cash on hand at shift change and, as appropriate, at restaurant closing in order to determine if there are overages or shortages and to provide the Restaurant General Manager with data needed for bank deposit statements.
* As delegated by the Restaurant General Manager, implement and execute appropriate shift cash controls (petty cash, daily reports, cash reports, and bank deposits) to assure proper accountability of company funds.
* Take inventory of stock when closing restaurant at night in order to provide the Restaurant * General Manager with the data needed to order supplies and identify shortages.
* Responsible to insure that all company security and operations policies are followed.
* Responsible to see that Team Members follow both guest and employee safety procedures.
* Other duties as assigned.
_*SUPERVISORY RESPONSIBILITIES: *_ In the absence of the Restaurant General Manager and/or Assistant Managers, the Shift Supervisor has responsibility for all employees working his/her shift in the restaurant.
_*QUALIFICATIONS: *_ An individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
_*EDUCATION and/or EXPERIENCE: *_ REAP Training Program required.
_*LANGUAGE SKILLS: *_ Must have the ability to receive and respond promptly to requests, orders, and instructions.
* Must have the ability to communicate with guests and coworkers.
* Must have the ability to comprehend and appropriately react to others.
* Must have the ability to perform multiple tasks.
* Must have the ability to adjust to changing assignments.
* Must have the ability to maintain productivity, composure, and a pleasant attitude under pressure.
_*COMPUTER SKILLS: *_ POS, Cash Register, Kitchen Minder, Kitchen Screens _*PHYSICAL DEMANDS: *_ The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, talk, or hear.
The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms.
The employee frequently is required to grasp and carry items.
The employee is periodically required to lift weight up to 25 pounds and climb ladders.
_*WORK ENVIRONMENT: *_ The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
* The noise level in the work environment is moderate to high.
* Continuing variety of conditions depending upon season, day of week, and time of day.
_*EQUIPMENT USED: *_ Cash register, headset, fryer, broiler, microwave, oven, slicers, knife, bun toaster, egg cooker, blender, holding units, high speed toaster, soft-serve machine, shake machine, digital thermometers, drink systems, ICEE machine, computer, telephone, calculator, printer, scanner, fax machine.
Job Types: Full-time, Part-time Pay: From $14.
00 per hour Expected hours: 30 – 40 per week Benefits: * Employee discount * Flexible schedule * Paid training Experience level: * 1 year Restaurant type: * Quick service & fast food restaurant Shift: * Day shift * Evening shift * Morning shift * Night shift Weekly day range: * Monday to Friday * Weekends as needed Ability to Relocate: * Saint Pauls, NC 28384: Relocate before starting work (Required) Work Location: In person