Tony Harper's Pizza & Clam Shack, Inc

Profile Jobs

Job Title: Shift Manager

Reports To

General Manager

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of Tony Harper’s Pizza & Clam Shack
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Manage labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

• Analyze operational problems, such as theft and waste, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating lists for side work and cleaning projects.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for event planning, serving arrangements, and related tasks
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  Supplemental
• Greet and seat guests, and present menus and drink lists.
• Take messages regarding private parties or special events and give to GM
• Present bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. This is a fast paced environment and we have a tip pool.  For the sake of our awesome hard working staff previous experience is required. We will train you on our standards and POS.

Duties & Responsibilities:

• Take beverage and food orders from guests.  Prepare drinks ordered from other stations.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
• Learns the names and personally recognize our regulars.
• Record drink orders accurately and immediately after receipt into the POS.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks.  Replenish stock and prepare Bloody Mary Mix per recipe..
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages. Clean and dust bottles frequently.
• Clear and clean tables around bar.
• Make sure music and TVs are on, volume is appropriate and lights are dimmed.
• Present drink menus, make recommendations and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receive and serve food orders to guests seated at the bar. Stock condiments and silverware
• Report all equipment problems and bar maintenance issues to restaurant manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Process Lotto tickets and payments.

• Be 21 years of age.
• Be able to communicate and understand English. 
• Have working knowledge of beer, wine and liquor and common drink recipes.
• Possess basic math skills and have the ability to handle money and operate a cash register.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 30 pounds.                              

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and manager log in an organized and timely manner. Manage labor in Realtime by pulling labor % from POS.  Make cuts appropriately without disrupting service.  Ensure staff take breaks and are following their schedule.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Manage labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Document any action taken regarding staff.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Always be aware of and maintain the atmosphere in the Make sure equipment levels are sufficient for BOH and FOH, let Director of Operations or owner know of needed supplies.
•  Bonus based on Performance and Results.  Hard work is appreciated and rewarded.

• Be 21+ years of age.
• Strong communication skills.
• Knowledge of service, food, and beverage, involving at least three years of restaurant management experience.
• Excellent math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.