The Shift Leader is responsible for exemplifying company values, ensuring product quality, restaurant cleanliness, and guest satisfaction.
As the manager on duty, they oversee food safety, sanitation, and adherence to policies, while maintaining high service standards.
They assist in managing profitability through proper food production, cash control, and administrative tasks.
Key skills include excellent customer service, multitasking, and effective communication.
The role requires physical activity, including standing, lifting, and working around chemicals, with shifts that may include evenings, weekends, and holidays.
The Night Manager must work at least four closing shifts weekly, up to 40 hours.
Standard restaurant conditions apply, with exposure to heat, cold, and uneven surfaces.
Applicants must be at least 18 years old.