Ambrosia QSR
Shift Leader - Redlands, Arbys (Ambrosia QSR)
Reports to: Restaurant General Manager. FLSA status type: Non‑Exempt - Hourly. Direct Reports: None. Position: Shift Leader.
Position Overview A Shift Leader is a variable hour employee who, after proper certification, is in charge of limited time segments for the daily operations of a specific restaurant location. Shift Leaders are responsible for assigned shifts with the goal of enhancing guest and team satisfaction along with supporting restaurant initiatives. Shift Leaders work in the front of the restaurant during peak hours to ensure the team is working together and guests have a quality experience. Shift Leaders are proficient in all team member positions and can handle operations safely when a manager is not present.
Job Responsibilities
Ensure all food orders, specialty drinks, and desserts follow company recipes and are always accounted for in the POS system.
Organize shift readiness and position team members to meet the sales demands of the restaurant. Use and manage waste and prep systems to control expenses.
Use equipment, small wares, and products for their intended purpose. Troubleshoot minor equipment issues and report any non‑working or unsafe equipment concerns immediately. Ensure staff uses all safety equipment as required.
Follow all cash policies.
Work with friendliness and a sense of urgency; greet every guest.
Ensure every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
Walk through the entire restaurant checking on parking lot, bathrooms, dining rooms and talk to guests at their tables, asking how their meal was.
Demonstrate a sense of urgency and a guest first behavior. Promote excellent customer service.
Handle guest complaints in the absence of an assistant manager or restaurant general manager.
Train and develop existing staff. Follow training plans and systems in place to achieve targeted goals.
Ensure employees take breaks as required and minor work limitations are adhered to as directed.
Does not let anyone on the team perform work duties if they display symptoms of being sick or not fit for duty.
Report employee and/or guest complaints immediately.
Promote a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report concerns/complaints immediately to restaurant general manager and human resources.
Manage all food safety regulations and follow restaurant safety procedures.
Follow all marketing plans to ensure staff is trained and prepared for promotions.
Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re‑direct when needed.
Trouble‑shoot basic equipment maintenance issues.
Ensure daily food safety compliance measures and operational standards.
Communicate with the restaurant general manager and above restaurant leaders when necessary.
Supervise on‑shift personnel.
Execute great guest service and team member support by working in front of the restaurant as much as possible.
Qualifications and Skills
Must be 18 years old.
Authorized to work in the United States.
Satisfy a criminal background check upon promotion or hire.
Ability to use a computer and perform basic functions.
Effectively communicate with co‑workers and supervisors both verbally and in writing.
Demonstrate personal responsibility including but not limited to being on time, in uniform, treats others with respect.
Takes pride in work and leads with energy, engagement, and empathy.
Recognize the business needs and work with restaurant leaders to implement problem solving measures.
Education and Work Experience
High School Diploma or equivalent preferred.
ServSafe Certificate required.
Sexual Harassment Certificate required.
Shift control training completed in current restaurant and validated by the restaurant general manager and district manager.
External hires must have 6+ months of direct food/retail lead experience.
Prior experience using a point of sale system is preferred.
Necessary Tools and Equipment
Hot kitchen equipment including toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is required).
Slicers, choppers, and corers (cutting gloves are required).
Beverage equipment: soda machines, shake machines and mixers, coffee makers, and blenders for specialty beverages.
POS systems, cash registers, and time‑keeping equipment.
Janitorial supplies – brooms, dust pans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish‑washing supplies.
Summary of Benefits
Medical – United Healthcare and Kaiser.
Sick Time – 1 hour for every 30 hours worked, no waiting period.
Direct Deposit.
Flexible Scheduling.
Seniority Level
Entry level
Employment Type
Part‑time
Job Function
Other
Industries
Restaurants
Location: Redlands, CA. Salary: $20.00–$22.73 per hour. Position posted 6 days ago.
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Position Overview A Shift Leader is a variable hour employee who, after proper certification, is in charge of limited time segments for the daily operations of a specific restaurant location. Shift Leaders are responsible for assigned shifts with the goal of enhancing guest and team satisfaction along with supporting restaurant initiatives. Shift Leaders work in the front of the restaurant during peak hours to ensure the team is working together and guests have a quality experience. Shift Leaders are proficient in all team member positions and can handle operations safely when a manager is not present.
Job Responsibilities
Ensure all food orders, specialty drinks, and desserts follow company recipes and are always accounted for in the POS system.
Organize shift readiness and position team members to meet the sales demands of the restaurant. Use and manage waste and prep systems to control expenses.
Use equipment, small wares, and products for their intended purpose. Troubleshoot minor equipment issues and report any non‑working or unsafe equipment concerns immediately. Ensure staff uses all safety equipment as required.
Follow all cash policies.
Work with friendliness and a sense of urgency; greet every guest.
Ensure every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
Walk through the entire restaurant checking on parking lot, bathrooms, dining rooms and talk to guests at their tables, asking how their meal was.
Demonstrate a sense of urgency and a guest first behavior. Promote excellent customer service.
Handle guest complaints in the absence of an assistant manager or restaurant general manager.
Train and develop existing staff. Follow training plans and systems in place to achieve targeted goals.
Ensure employees take breaks as required and minor work limitations are adhered to as directed.
Does not let anyone on the team perform work duties if they display symptoms of being sick or not fit for duty.
Report employee and/or guest complaints immediately.
Promote a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report concerns/complaints immediately to restaurant general manager and human resources.
Manage all food safety regulations and follow restaurant safety procedures.
Follow all marketing plans to ensure staff is trained and prepared for promotions.
Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re‑direct when needed.
Trouble‑shoot basic equipment maintenance issues.
Ensure daily food safety compliance measures and operational standards.
Communicate with the restaurant general manager and above restaurant leaders when necessary.
Supervise on‑shift personnel.
Execute great guest service and team member support by working in front of the restaurant as much as possible.
Qualifications and Skills
Must be 18 years old.
Authorized to work in the United States.
Satisfy a criminal background check upon promotion or hire.
Ability to use a computer and perform basic functions.
Effectively communicate with co‑workers and supervisors both verbally and in writing.
Demonstrate personal responsibility including but not limited to being on time, in uniform, treats others with respect.
Takes pride in work and leads with energy, engagement, and empathy.
Recognize the business needs and work with restaurant leaders to implement problem solving measures.
Education and Work Experience
High School Diploma or equivalent preferred.
ServSafe Certificate required.
Sexual Harassment Certificate required.
Shift control training completed in current restaurant and validated by the restaurant general manager and district manager.
External hires must have 6+ months of direct food/retail lead experience.
Prior experience using a point of sale system is preferred.
Necessary Tools and Equipment
Hot kitchen equipment including toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is required).
Slicers, choppers, and corers (cutting gloves are required).
Beverage equipment: soda machines, shake machines and mixers, coffee makers, and blenders for specialty beverages.
POS systems, cash registers, and time‑keeping equipment.
Janitorial supplies – brooms, dust pans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish‑washing supplies.
Summary of Benefits
Medical – United Healthcare and Kaiser.
Sick Time – 1 hour for every 30 hours worked, no waiting period.
Direct Deposit.
Flexible Scheduling.
Seniority Level
Entry level
Employment Type
Part‑time
Job Function
Other
Industries
Restaurants
Location: Redlands, CA. Salary: $20.00–$22.73 per hour. Position posted 6 days ago.
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