Shift Leader

Shift Leader

Reports To: Area Supervisor, Restaurant Manager, and Co-Manager

FLSA Status: Part time Non-exempt

Job Purpose:

Shift Leaders need to ensure customer satisfaction by consistently providing good quality products in a timely fashion. They use a smile and a positive attitude to motivate coworkers and make Little Caesars a fun place to work. A Shift Leader will use the tools provided to guarantee smooth and profitable operations. They assist the General Manager and Co-Managers in training, operations and customer satisfaction. Shift Leaders need to be available to work at least 25 hours per week and be able to work night shifts on the busier days (Friday, Saturday, Halloween, etc.) Must be 18 years old or older for this position because it requires opening/closing shifts.

Shift Leader Qualities:

• Dependable, punctual, hardworking and able to work under pressure
• Takes the initiative and puts forth 120% with a positive attitude
• Communicates well and motivates
• Willingness to learn and teach others
• Displays Organization Skills
• Understands Store Operations
• Displays a Professional Image

Tasks:

• Apply the Hot-N-Ready Promise to all decisions and stations.
• Follows company policies, procedures and standards of conduct as outlined in the employee handbook.
• Provides direction and feedback to colleagues and follows up by coaching/counseling to ensure job duties are performed.
• Use the Five Priority Guidelines, Remedy Process and other tools provided to successfully run shifts
• Motivate your team to reach productivity standards and suggestive sales goals
• Supervises coworkers to ensure they perform their job responsibilities to achieve customer satisfaction and profitability
• Provides direction, feedback and follows up with coworkers by coaching/counseling to ensure job duties are performed to all Little Caesars standards
• Aid the store manager in the development and training of crew using the 4 step training method
• Helps to control costs by:
• Following the Little Caesars recipes, proper portioning and turning off equipment when not in use (Ex: 3rd oven, warmers, rounder, etc.)
• Performing tasks associated with food and paper cost controls (inventories, portion training, following prep build to levels etc..
• Controls labor by monitoring sales, sending people home early when labor is high, calls in employees when short staffed and applies labor laws
• Accurately counts, weigh products and follows build tos
• Operations:
• Performs cash management responsibilities (Ex: change, deposit,