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Restaurant Shift Supervisor


90 E 3rd St unit #50, Morgan Hill, CA, USA

Part Time

$22 - $26 / HR

About the Role

Position Description
Position Title: Restaurant Shift Supervisor
Accountable To: Restaurant Manager
Exempt/Non-Exempt: Non-Exempt, Full-Time, Part-Time
Position Objective

TO APPLY: email or candidates can call directly to (831) 801-6199

The Restaurant Shift Supervisor is responsible for helping to oversee all of the restaurant’s daily operations including opening/closing procedures as well as ensure that the restaurant’s employees are performing their daily job responsibilities. The ideal candidate has a proven track record of leading a team in a guest-centric, operational environment. They should have experience in fast-paced, high-volume restaurants. They are always willing to roll up theirsleeves and help wherever is needed; thus, leading by example. They are polished and approachable, representing the brand in the best possible light. They have exceptional work ethic and are able to communicate at any level. They are a natural leader and dedicated to their job.
Essential Position Functions
• Supervise all areas of the restaurant as needed.
• Perform other duties as required by senior management.
• Adhere to company standards and service levels to minimize costs, including labor costs.
• Responsible for assisting with all financial (invoices, reporting) and personnel/payroll related administrative duties are completed before being approved. Food Safety and Service and Restaurant Cleanliness
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees.
• Responsible for ensuring consistent high quality of food service.
• Investigate and resolve complaints concerning food quality and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Guest Service
• Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests.
• Ensures customer service meets company standards and customer satisfaction is maintained by working with all restaurant managers to ensure this standard.
Operational responsibilities
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Report all injuries promptly to the COO and HR Manager.
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
People Management/Recruiting/Training
• Enforce all labor laws (federal, state, and local).
• Provide direction to employees regarding operational and procedural issues using developed SOPs.
• Interview applicants for non-exempt positions and conduct new hire onboardings and orientations.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Increase effectiveness and productivity by assisting with training, recruiting, selecting, ensuring new team members are properly oriented and trained; assist with coaching and counseling employees.
• Make sure employees are being scheduled for required 10-minute breaks and 30-minute meal breaks as necessary.
• Train and develop employees by providing ongoing feedback and establishing performance expectations.
• Assist with the implementation of departmental policies, goals, objectives, and procedures.
Required Education, Knowledge, Skills, and Competences:
• A minimum of 3 years of restaurant experience with at least 1 of those years in a supervisory position.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Strong technology skills- including, but not limited to, MS Word, Excel, MICROS, Open Table, DELPHI, E-Time.
• Maintain current California Driver License with satisfactory and safe driving record.
• Must possess and maintain a current ServSafe Food Protection Managers Certificate.
• Must possess and maintain a current ABC approved California Responsible Beverage Server Training Certificate.
• Ability to thrive and remain calm under pressure and resolve problems in a fast-paced environment.
• Maintain a neat, professional appearance, be well-groomed and well-spoken.
• Ability to work cohesively with co-workers as part of a team and ability to tactfully communicate with all employees
• Able to perform all front-of-house functions within the restaurant.
Physical Requirements & Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk around a large venue (indoors and outdoors) with heavy trays/tubs (up to 40 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud. Other requirements include:
• Must be able to continuously stand and continuously move about a large restaurant kitchen for long periods of time while carrying items including navigating flights of stairs
• Use hands to finger, handle, or feel objects and controls such as those on thermometers, stove/oven controls, walk-ins, pots and pans, and computer.
• Frequently lifts/carries up to 15 pounds of food or kitchen equipment. Occasionally lifts/carries up to 40 pounds
• Use legs to assist lifting heavy objects
• Talk and hear in person and on the telephone.
• Reach with hands and arms, grasp objects, push/pull approx. 10-50 pounds, twist the upper body, rotate the wrist, and use finger dexterity writing, using the computer, and following a recipe.
• Kneel, squat, bend and lift
• Stand for up to 10 hours at a time.
• Walk for a distance of 5 to 150 feet up to 10 hours.
• May be in an indoor or outdoor setting, dependent on event location. Varied weather conditions are expected
• Ability to hear and speak to communicate with employees and guests
• Close and distance vision
• Identify and distinguish colors
• May need to use a step stool or ladder occasionally
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Able to reach hands and arms in any direction and kneel, stoop or crouch repeatedly
• Must wear face coverings and safety glasses and other personal protection equipment as mandated by county and state public health officials
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship

TO APPLY: email or candidates can call directly to (831) 801-6199

Required Qualifications / Experience 

• A minimum of 3 years of restaurant experience with at least 1 of those years in a supervisory position.
• Must possess and maintain a current ServSafe Food Protection Managers Certificate.
• Must possess and maintain a current ABC approved California Responsible Beverage Server Training Certificate.

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