Quality Fresca LLC
Job Description
The Shift Manager is responsible for managing the daily operations of the Moe’s Southwest Grill. The role ensures that the restaurant team delivers quality food and provides excellent guest service in a fun, fast‑paced environment while adhering to company policies, procedures and standards.
Essential Functions
Train the team on prepping, cooking, packaging and serving food to ensure operational, food safety and brand standards are met. Manage food flow, ordering, receiving, storing and servicing to maintain high quality, proper portioning and low waste. Coach the team on operational standards and take corrective action as needed.
Maintain a fun, fast‑paced atmosphere for employees and guests. Greets guests with “Welcome to Moe’s!” and strives for 100% guest satisfaction in quality, service and cleanliness. Take corrective action as needed.
Enforce sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas. Ensure compliance with food safety and brand standards. Implement security procedures to protect guests, employees and assets and ensure guest and employee safety to reduce injury or accidents. Complete administrative paperwork in a timely fashion.
Maintain a professional image including punctuality, cleanliness, uniform and appearance standards.
Consistently exhibit the actions and behaviors that best demonstrate company values; perform all other tasks directed by company leadership and restaurant management.
Other duties assigned.
Education and Work Experience Required
High school diploma or equivalent preferred.
Required Knowledge, Skills and Abilities
Quality guest service skills.
Excellent communication skills to multiple audiences.
Effective shift management skills.
Computer skills.
Self‑disciplined and leadership skills.
Ability to multi‑task.
Ability to effectively lead a restaurant team to achieve company goals.
Adherence to company core values – Quality Way.
Physical and Cognitive Requirements While performing the duties of this job, the employee is regularly required to communicate clearly, move, and remain stationary. The employee must occasionally transport and/or move up to 50 pounds. The employee must regularly detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in a restaurant environment.
Work Environment The noise level in the work environment is usually moderate.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing – Food and Beverage Services
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Essential Functions
Train the team on prepping, cooking, packaging and serving food to ensure operational, food safety and brand standards are met. Manage food flow, ordering, receiving, storing and servicing to maintain high quality, proper portioning and low waste. Coach the team on operational standards and take corrective action as needed.
Maintain a fun, fast‑paced atmosphere for employees and guests. Greets guests with “Welcome to Moe’s!” and strives for 100% guest satisfaction in quality, service and cleanliness. Take corrective action as needed.
Enforce sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas. Ensure compliance with food safety and brand standards. Implement security procedures to protect guests, employees and assets and ensure guest and employee safety to reduce injury or accidents. Complete administrative paperwork in a timely fashion.
Maintain a professional image including punctuality, cleanliness, uniform and appearance standards.
Consistently exhibit the actions and behaviors that best demonstrate company values; perform all other tasks directed by company leadership and restaurant management.
Other duties assigned.
Education and Work Experience Required
High school diploma or equivalent preferred.
Required Knowledge, Skills and Abilities
Quality guest service skills.
Excellent communication skills to multiple audiences.
Effective shift management skills.
Computer skills.
Self‑disciplined and leadership skills.
Ability to multi‑task.
Ability to effectively lead a restaurant team to achieve company goals.
Adherence to company core values – Quality Way.
Physical and Cognitive Requirements While performing the duties of this job, the employee is regularly required to communicate clearly, move, and remain stationary. The employee must occasionally transport and/or move up to 50 pounds. The employee must regularly detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in a restaurant environment.
Work Environment The noise level in the work environment is usually moderate.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing – Food and Beverage Services
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