Restaurant Shift Leader The Shift Leader supports the Restaurant General Manager (RGM) in ensuring delivery on guest satisfaction through financial controls, operations, direction of Team Members, and compliance within the scope of an assigned shift. The Shift Leader has full accountability for restaurant operations during assigned shift when the RGM is not present. This position operates under the direct management of the RGM and helps lead the restaurant team. The Shift Leader interacts with restaurant team members and management, outside vendors, members of the field operations team, and guests. Positions are available on all shifts. Responsibilities: • Coordinates restaurant operations, including labor, inventory variance and guest tracking responses during assigned shifts. May be responsible for opening and closing the restaurant. • Provides direction to Team Members clearly and concisely and models the proper way to implement shift plans to ensure smooth production. • Motivates Team Members to exceed guest expectations with food and friendly service in clean surroundings and delegates in a way that encourages teamwork and ensures restaurant operations comply with Company standards. • Complies with all loss control procedures and instructs Team Members how to maintain a safe and secure environment for customers and other Team Members. • Works with team to act on guest feedback and resolve issues in a timely, friendly and professional manner. • Directs, trains and motivates Team Members on each of the workstations during shift. • Complies with the requirements of government regulations, Burger King Corporate (BKC) Market Policy, food safety, BKC security policy, operations, and BKC policies and procedures relating to all restaurant activities during the shift. Minimum Qualifications: • Must be at least eighteen (18) years of age • High School diploma or GED required • Ability to work in a fast-paced environment • One year of restaurant management experience required • Ability to motivate Team Members and provide clear, concise direction • Available to work evenings, weekends and holidays • ServSafe Certification preferred How it’s Done: PEOPLE: Demonstrate Self-Awareness - Using a combination of feedback and reflection to gain productive insight into personal strengths and weaknesses. • Knows strengths, weaknesses, opportunities, and limits. • Good listener, self-motivator and can motivate others. • Proactively seeks feedback without being defensive. • Reflects on activities and impact on others. Coaching, Feedback, & Accountability - Holding self and others accountable to meet commitments. • Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements. • Creates an environment that enables people to be their best. High Energy Relationships & Conflict Resolution - Relating openly and comfortably with diverse groups of people and turning inspiration and strategy that motivates others into action. • Interacts with guests and the community; responds to guest questions, concerns, and complaints in a timely manner to ensure positive resolution and guest recovery using BLAST (Believe, Listen, Apologies, Satisfy & Add Value, Thank) • Treats employees with respect, dignity, and regularly recognizes and rewards them. PROCESS: Decision Making & Productivity - Making good and timely decisions that keep the organization moving forward. • Reviews practices and modifies as needed to continuously improve the guest experience. • Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service. • Partner with the restaurant manager in using management information tools to analyze restaurant operational and financial performance. Delegating & Influencing Others - Understanding what motivates people to foster an inspiring work environment to meet commitments aligned with organizational goals. • Assigns activities and tasks. Communicates Dynamically - Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences. • Identifies trends and implements action plans for improvement. • Leads by example. PROFIT: Attracts & Develops Top Talent - Attracting and selecting the best talent to meet current and future business needs. • Monitors staffing levels; recruits and selects employees to talent and job profiles. • Trains, develops, coaches, and evaluates employee performance; ensures systems for training employees are fully implemented and followed. • Identifies and develops internal candidates for management and team Leader positions. Financial Acumen - Interpreting and applying the understanding of key financial indicators to make better business decisions. • Manages daily activities to achieve excellence in restaurant operational performance. • Complies with all state and federal labor laws and regulations. • Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth. About Us: Rackson Restaurants is recognized as one of the top QSR operators in the US with a strong growth strategy and commitment to values-based leadership. Putting people first is at the core of the Company culture.