Shift Lead

Job Summary:

The Shift Lead will primarily work in Loud Roots and offer support to Khoodles as needed.

Supervisory Responsibilities:

• Supervise all service personnel, including coaching & counseling, using Ithaka Hospitality Partners company guidelines, to maintain service standards.
• Ensure each employee can follow established recipes and plating guides provided to exact specifications.
• Monitoring/Assessing the performance of the team to make improvements or take corrective action.
• Motivating, developing, and directing team members as they work, identifying the best candidates for the job.

Duties & Responsibilities:

• Maintain and contribute to a positive work environment.
• Will support the team in planning, prepping, setting up, and providing quality service in all food stall areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Ensure that appropriate mise-en-place is on hand to start the day at Loud Roots for appropriate business levels.
• Ensure drink coolers are well stocked for service.
• Ability to physically self- demonstrate culinary techniques i.e. cutting, cooking principals, safety and sanitation practices.
• Coordinates the schedule between the 3 entities to ensure proper coverage for shifts and ensure coverage in unforeseen callouts.
• Ordering for Loud Roots and Khoodles.
• Maintain an open line of communication between team members, guests, and ownership.
• Ensure invoices are checked, food products are checked for quality, and receivables are properly stored away.
• Invoices are to be turned over to accounting weekly.
• Ensure team members take required meal breaks.
• Weekly payroll with meal break adjustments to be submitted to accounting weekly.
• Maintain proper uniform and grooming standards of all service personnel.
• Knowing that each of the entities are accountable for each of their performance, ensure that products that are used in each entity are invoiced to each entity individually even though there maybe cross utilization of the said products.
• Conduct daily "roll call meetings" to inform staff of current promotions, daily specials, guest comments, daily events, and pertinent memos.

Supportive Functions:

• Regular attendance is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to engineering for service and follow up.
• Performs other duties as necessary and assigned by ownership.

Required Skills & Abilities:

• Excellent written and verbal communication skills.
• Ability to remember, recite, and promote various menu items.
• Ability to effectively deal with guest complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the guest, and providing positive and proactive solutions.

Education & Experience:

• High school diploma or equivalent vocational training certificate.
• 5 years of experience in the hospitality service and culinary field.
• Restaurant supervisory experience preferred.
• Knowledge of Food cost and labor cost controls.
• Food handling certificate.
• CPR and First Aid certification or the ability to obtain the certification.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 25 pounds at times.
• Proper usage and handling of various kitchen machinery to include slicers, mixers, ovens, wok and other kitchen related equipment.