Braza Chicken is seeking a dependable, organized, hands-on
Shift Leader / Assistant Manager who can lead the restaurant during assigned
shifts and maintain high standards in both Front of House (FOH) and Back of
House (BOH).
This position is responsible for leading the team,
controlling labor, protecting food quality and consistency, maintaining
cleanliness and food safety, resolving customer concerns, controlling cash and
inventory, and ensuring that the restaurant is properly opened, operated, and
closed.
The Shift Leader / Assistant Manager is expected to lead by
example, make sound decisions, communicate clearly, hold employees accountable,
and maintain a professional and welcoming environment. The position regularly
closes the restaurant approximately 5–6 days per week and must ensure that the
store is fully secured, cleaned, stocked, and ready for the next operating day.
·
Lead the shift and remain aware of all FOH and
BOH activity.
·
Assign positions and responsibilities based on
business volume, employee capability, and labor needs.
·
Maintain a professional work environment and set
the example for attendance, punctuality, attitude, cleanliness, and work ethic.
·
Give clear instructions and verify that
instructions are understood and completed.
·
Coach employees in the moment when standards are
not being met.
·
Recognize good performance and encourage
teamwork.
·
Escalate serious employee, safety, cash,
food-quality, or customer issues to the General Manager/Owner as required.
·
Never ignore a known operational problem; take
appropriate action and communicate what occurred.
·
Ensure customers are greeted promptly and
treated courteously.
·
Monitor order-taking, POS accuracy, payment
processing, pickup, delivery, and catering orders.
·
Verify that completed orders are accurate,
complete, properly packaged, and presented according to Braza Chicken
standards.
·
Monitor dining room, counter, pickup area,
restrooms, and other customer-facing areas for cleanliness and organization.
·
Ensure front-counter employees remain productive
and properly positioned during service.
·
Monitor customer flow and adjust staffing or
positions when business volume changes.
·
Handle customer complaints professionally and
resolve issues within company policy and delegated authority.
·
Monitor online and third-party orders and
communicate problems promptly.
·
Maintain strong communication between FOH and
BOH.
·
Maintain consistent food quality, portioning,
temperature, presentation, and accuracy.
·
Verify that recipes, preparation methods,
holding procedures, and portion standards are followed.
·
Monitor cooking, seasoning, marinating,
preparation, and plating/packaging standards.
·
Check food before service and throughout the
shift for appearance, taste, temperature, freshness, and proper portioning.
·
Ensure food is held, labeled, dated, rotated,
and stored according to company procedures and applicable food-safety
requirements.
·
Monitor prep levels and communicate shortages
before they affect service.
·
Ensure employees use the correct containers,
utensils, labels, and packaging.
·
Reduce food waste, remakes, over-portioning, and
unnecessary product loss.
·
Work in the BOH when necessary and demonstrate
the correct procedures rather than simply giving instructions.
·
Immediately address food-quality or food-safety
concerns and remove questionable product from service when appropriate.
·
Control labor cost by scheduling and staffing
appropriately for business volume while maintaining service and food-quality
standards.
·
Monitor sales, staffing levels, productivity,
breaks, and employee deployment throughout the shift.
·
Adjust staffing when business volume changes,
consistent with company policy and applicable wage-and-hour requirements.
·
Keep employees productive during slow periods by
assigning cleaning, stocking, prep, organization, and other approved tasks.
·
Do not allow unnecessary labor hours, excessive
overtime, extended clocked-in time, or employees remaining on the clock without
productive work.
·
Review timekeeping and report discrepancies or
attendance issues to management.
·
Never sacrifice food safety, customer service,
or employee safety solely to reduce labor cost.
·
Create a welcoming, respectful, and professional
customer experience.
·
Listen to customer concerns without arguing or
becoming defensive.
·
Resolve routine complaints promptly using
approved company procedures.
·
Use good judgment when offering corrections,
replacements, or other service recovery and obtain management approval when
required.
·
Document significant complaints, incidents,
refunds, or recurring problems.
·
Follow up with the team when a customer
complaint identifies a process or training issue.
·
Treat every customer and coworker with respect
regardless of the situation.
·
Maintain control of cash drawers, POS activity,
refunds, voids, discounts, and other transactions.
·
Verify that employees use their own assigned POS
credentials.
·
Review unusual transactions and obtain required
authorization.
·
Follow cash-counting, cash-drop, deposit, and
closing procedures exactly.
·
Report shortages, overages, suspicious activity,
equipment failures, or discrepancies immediately.
·
Protect company cash, receipts, gift cards, and
financial information.
·
Do not authorize or perform transactions outside
delegated authority.
·
Monitor critical inventory and communicate
ordering or replenishment needs to management.
·
Verify deliveries and product condition
according to company procedures.
·
Maintain proper FIFO/FEFO rotation as
applicable.
·
Check dates, labels, storage, and product
organization.
·
Maintain appropriate prep levels without
over-preparing product.
·
Monitor waste, spills, spoilage,
over-portioning, remakes, and rejected product.
·
Document significant waste or product loss
according to company procedures.
·
Keep storage areas organized and ensure products
are stored in their designated locations.
·
Enforce handwashing, glove use, personal
hygiene, temperature control, cross-contamination prevention, allergen
procedures, and sanitation standards.
·
Monitor required food temperatures and ensure
logs are completed accurately and on time.
·
Ensure hot and cold foods are maintained
according to established procedures and applicable requirements.
·
Verify cleaning and sanitizing of food-contact
surfaces, equipment, utensils, and work areas.
·
Maintain clean floors, drains, trash areas,
restrooms, dining areas, kitchen areas, and storage areas.
·
Correct unsafe conditions immediately when
possible and report maintenance or safety hazards.
·
Ensure employees understand and follow
chemical-safety and equipment-safety procedures.
·
Do not knowingly allow unsafe food or unsafe
working conditions to continue.
·
Arrive on time and complete the manager opening
routine.
·
Inspect the restaurant, kitchen, equipment, FOH,
BOH, storage, and customer areas.
·
Verify required equipment is operating properly
and report problems.
·
Review staffing, positions, prep needs,
inventory concerns, and special events or catering orders.
·
Confirm required food-safety and temperature
checks are completed.
·
Verify registers/POS and front counter are
ready.
·
Ensure restaurant presentation is clean,
stocked, and ready before opening.
·
Complete the closing process personally and
verify that assigned employees complete their closing duties correctly.
·
Ensure all food is stored, labeled, dated,
rotated, and secured according to company procedures.
·
Verify equipment is cleaned and shut down
according to manufacturer/company procedures.
·
Ensure all FOH and BOH areas are cleaned,
sanitized, organized, and restocked.
·
Complete required temperature, cleaning, cash,
waste, and closing records.
·
Reconcile cash and complete authorized
cash-control procedures.
·
Check doors, windows, lights, equipment, alarms,
and other closing/security items according to company procedures.
·
Confirm trash and waste procedures are
completed.
·
Conduct a final walkthrough before leaving the
building.
·
Ensure the restaurant is secure and ready for
the next operating day.
·
Communicate any unresolved issue to the General
Manager/Owner before or after closing as required.
·
Provide a clear handoff to the next manager or
management team.
·
Report staffing issues, call-outs, customer
complaints, equipment problems, food-quality concerns, inventory shortages,
waste, cash discrepancies, and unfinished tasks.
·
Record important information rather than relying
only on verbal communication.
·
Communicate urgent matters immediately rather
than waiting for the next shift.
·
Train employees on Braza Chicken procedures and
demonstrate correct methods.
·
Monitor employee performance throughout the
shift.
·
Correct mistakes promptly and professionally.
·
Document repeated or serious performance issues
according to company policy.
·
Use coaching as an opportunity to teach the
standard and explain why it matters.
·
Recognize employees who consistently meet or
exceed expectations.
·
Ensure new employees receive appropriate
instruction before working independently.
·
Previous restaurant, supervisory, shift-lead, or
management experience preferred.
·
Strong understanding of FOH and BOH restaurant
operations.
·
Ability to lead a team in a fast-paced
environment.
·
Strong communication, organization,
problem-solving, and conflict-resolution skills.
·
Basic math, POS, cash-handling, and computer
skills.
·
Ability to understand and enforce food-safety
and sanitation procedures.
·
Strong attention to detail and commitment to
food quality, consistency, presentation, and accuracy.
·
Reliable, punctual, honest, accountable, and
professional.
·
Ability to work flexible hours, weekends,
holidays, and frequent closing shifts.
·
Labor is controlled without compromising
customer service, food safety, employee safety, or product quality.
·
Food is consistent in quality, portion,
temperature, presentation, and accuracy.
·
Customer concerns are handled calmly,
respectfully, and promptly.
·
FOH and BOH remain clean, organized, stocked,
and operational.
·
Employees understand their assignments and are
held accountable for completing them.
·
Cash, inventory, waste, and company property are
handled responsibly.
·
Opening and closing procedures are completed
accurately and consistently.
·
Management receives timely and accurate
communication about operational issues.
·
The Shift Leader / Assistant Manager leads by
example and maintains a professional workplace.
·
The Shift Leader / Assistant Manager must follow
Braza Chicken policies, operating procedures, food-safety requirements,
cash-control procedures, attendance standards, workplace-safety rules, and
reasonable management instructions.
·
Failure to follow procedures, failure to
maintain required standards, unauthorized financial decisions, improper cash
handling, knowingly allowing food-safety violations, failure to complete
closing responsibilities, or unprofessional conduct may result in corrective
action consistent with company policy and applicable law.
·
This position is expected to use sound judgment
but must not exceed the authority delegated by the General Manager/Owner.
Co-founded by Juliano Lara and Executive Chef Gustavo Taylhardat, Braza Chicken Rotisserie and Grill is dedicated to serving fresh, high-quality South American cuisine made from scratch daily. We take no shortcuts—our signature Peruvian-style rotisserie chicken is slow-roasted to perfection after a thorough 48-hour marination process. Step into our warm, family-friendly atmosphere and enjoy a true taste of South American passion and flavor.
| Location | Columbia, SC |
| Salary | $16–$18 |
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