Shift Leader

The Shift Leader, under the supervision of the General Manager and Assistant Managers, is responsible for planning, directing, and coordinating operations and hourly Team Members for a single restaurant.

• Support all restaurant operations and conditions to ensure the quality of the product and customer service.
• Role model and hold Team Members accountable to operational and quality standards.
• Assigns duties and responsibilities to Team Members based upon work requirements.
• Understand and practice safe food handling procedures to always ensure compliance with local health standards and Steritech readiness.
• Administer kitchen set up by creating prep sheets and station and cleaning duties.
• Foster open communication between Team Members and Management.
• Interview job candidates and oversee training of hourly Team Members.
• Train, retain, and develop Team Members to take on larger roles.
• Communicate with Team Members, guests, vendors and Hielan personnel for various needs.
• Follow operational systems, such as our Manager Timeline and performing quality Line Checks.
• Assist management in monitoring food and beverage preparation, receiving and storage.
• Attend Manager and Certified Trainer meetings.
• Drive business results by utilizing Chili's systems to effectively control costs.
• Drive Guest engagement within the four walls of the restaurant and rectified Guest complaints.
• Perform basic register functions including voids, comps, discounts, and other table maintenance.
• When needed, may perform the duties of a food server, expediter, line cook, busser, or food runner.

• Dependable team player, prefers to work in a fast-paced environment, and has great multitasking skills.
• Ability to verbalize and clearly respond to guests and Team Members.
• Stands/walks 100% of shift and reaches, bends, stoops, and wipes frequently.
• Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in cooler and/or freezer.
• Works frequently in damp, hot work environment.
• Uses sharp knives and utensils, slicers and other kitchen machinery.