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Shift Manager I 

CC1026 

Purpose:  

The purpose of the Shift Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards.  The MGRI uses prescribed policies and procedures to make management decisions.  

Essential Functions:  

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures  

• Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale 

• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion, or any other status change to the GM for associates within the unit  

• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered  

• Actively ensures all associates take all mandated rest breaks and meal periods 

• Ensures display areas are appropriately clean, stocked, and visually appealing 

• Ensures all equipment is in good working order 

• Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and always maintains proper security of cash 

• Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM 

• Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety 

• Places orders for individual units, receives goods, processes invoices 

• Ensures that the company has most current contact information for all associates working in the restaurant. 

Reporting relationship and other important information: 

• The MGRI position as described falls under the Fair Labor Standards act as an Exempt position. 

• The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. 

• The MGRI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times. 

Minimum Qualifications, Knowledge, Skills, and Work Environment:  

• Requires a minimum of 2 years food and beverage, cash handling, and customer service experience  

• Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen 

• Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers 

• Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates' work activities during these different days and times.  

• Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards 

Additional Information: 

Disclaimer: All job requirements are subject to change to reflect the evolving position requirements or to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. This job description in no way states or implies that these are the only duties to which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within guidelines and compliance with Federal and State Laws). Continued employment remains on an "at-will" basis. 

HMSHost is an equal opportunity employer and does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. 

Chef d'equipe I

CC1026

Objectif :

Le chef d'equipe I (CEI) a pour objectif d'aider la direction de la succursale dans la mise en uvre operationnelle des activites de gestion d'un restaurant a service rapide ou d'un etablissement similaire. Il s'assure que le restaurant est propre, pret a accueillir les clients, dispose du personnel necessaire et fonctionne selon des normes d'exploitation elevees. Le CEI applique les politiques et les procedures etablies pour prendre ses decisions de gestion.

Fonctions essentielles :

Effectue les procedures/listes de controle d'ouverture, de fermeture et de gestion quotidienne conformement aux politiques et procedures de l'entreprise.

Aide le directeur adjoint/directeur dans la gestion en supervisant les activites quotidiennes des employes dans un ou plusieurs restaurants ou points de vente.

Participe au processus d'entrevue d'embauche, contribue au recrutement et recommande au directeur general toute mesure relative au licenciement, a l'avancement, a la promotion ou a tout autre changement de statut des employes de l'unite.

Attribue les taches et activites, participe a l'elaboration des horaires et s'assure que tous les services sont couverts.

S'assure que tous les employes prennent leurs pauses et repas obligatoires.

Veille a la proprete, au reapprovisionnement et a l'attrait visuel des espaces de presentation.

S'assure du bon fonctionnement de tout l'equipement.

Utilise la caisse enregistreuse et annule les transactions au besoin, en respectant les politiques et procedures de gestion de la tresorerie de HMSHost et en assurant la securite des especes.

Surveille le respect des procedures et directives de bien-etre et de securite, et sensibilise le personnel a ces questions. Signale tout probleme de securite au directeur general.

Comprend et applique toutes les activites liees a la sante et a la securite, conformement au Guide du gestionnaire en matiere de sante et de securite des employes.

Passe les commandes pour chaque unite, recoit les marchandises et traite les factures.

S'assure que l'entreprise a les coordonnees les plus a jour de tous les employes du restaurant.

Lien hierarchique et autres renseignements importants :

Le poste de responsable de la gestion des operations (MGRI), tel que decrit, est un poste exempte en vertu de la Loi sur les normes equitables du travail (Fair Labor Standards Act).

Le MGRI releve generalement du directeur general, du directeur des operations ou d'un gestionnaire intermediaire de la gestion des operations (F&B Multi Unit Manager II) au sein du site assigne.

Le MGRI doit etre disponible pour travailler selon un horaire variable et rotatif afin d'etre present sur place a differents moments de la semaine : certains quarts d'ouverture, certaines periodes de forte affluence et certains quarts de fermeture, afin de superviser les activites des employes du restaurant.

Qualifications minimales, connaissances, competences et environnement de travail :

Exigences : Minimum de 2 ans d'experience dans le secteur de la restauration, la gestion de caisse et le service a la clientele.

Exigences : Minimum de 6 mois d'experience en supervision ou en gestion d'equipe dans un restaurant ou une cuisine de production.

Capacite a parler, lire et comprendre les instructions, la correspondance courte et les documents de politique interne, ainsi qu'a communiquer facilement avec les clients.

Disponibilite pour travailler par quarts de travail a differents jours et heures d'ouverture chaque semaine : a l'ouverture, aux heures de pointe et a la fermeture, afin de superviser les activites des employes du restaurant.

Connaissance de toutes les normes sanitaires, de securite et de sante federales, provinciales et locales applicables, ainsi que de toutes les procedures et protocoles de conformite aux normes HACCP.

Renseignements supplementaires :

Avertissement : Les exigences du poste peuvent etre modifiees afin de refleter l'evolution des besoins ou de prendre des mesures d'adaptation raisonnables pour les personnes handicapees. Certaines exigences peuvent exclure les personnes qui representent une menace ou un risque pour leur propre sante et securite ou celles des autres employes. Cette description de poste ne pretend aucunement etre exhaustive. Les employes seront tenus d'effectuer toute autre tache liee a leur emploi, a la demande de leur superieur hierarchique (dans le respect des lignes directrices et des lois federales et provinciales). L'emploi est d'une duree indeterminee et peut etre resilie a tout moment.

HMSHost est un employeur qui souscrit au principe de l'egalite des chances et ne pratique aucune discrimination a l'embauche fondee sur la race, la couleur, la religion, le sexe (y compris la grossesse et l'identite de genre), l'origine nationale, l'appartenance politique, l'orientation sexuelle, la situation matrimoniale, le handicap, les informations genetiques, l'age, l'appartenance a une organisation syndicale, les represailles, le statut parental, le service militaire ou tout autre critere non lie au merite.

Shift Manager I 

CC1026 

Purpose:  

The purpose of the Shift Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards.  The MGRI uses prescribed policies and procedures to make management decisions.  

Essential Functions:  

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures  

• Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale 

• Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion, or any other status change to the GM for associates within the unit  

• Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered  

• Actively ensures all associates take all mandated rest breaks and meal periods 

• Ensures display areas are appropriately clean, stocked, and visually appealing 

• Ensures all equipment is in good working order 

• Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and always maintains proper security of cash 

• Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM 

• Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety 

• Places orders for individual units, receives goods, processes invoices 

• Ensures that the company has most current contact information for all associates working in the restaurant. 

Reporting relationship and other important information: 

• The MGRI position as described falls under the Fair Labor Standards act as an Exempt position. 

• The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. 

• The MGRI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times. 

Minimum Qualifications, Knowledge, Skills, and Work Environment:  

• Requires a minimum of 2 years food and beverage, cash handling, and customer service experience  

• Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen 

• Requires the ability to speak, read and comprehend instructions, short corresponde...