Restaurant Shift Supervisor

Interact with customers to provide basic or scripted information in response to routine inquiries about products and services. May handle and resolve general complaints. Excludes individuals whose duties are primarily installation, sales, repair, and technical support.

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Perform routine administrative functions such as drafting correspondence, scheduling appointments, organizing and maintaining paper and electronic files, or providing information to callers.

Sell merchandise, such as furniture, motor vehicles, appliances, or apparel to consumers.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Oversee the manufacturing or service process to ensure product quality and adherence to occupational safety practices. Typically requires achievement of desired production or service levels, implementation of process improvement strategies, performance management, production schedule administration, and staff training. May be required to hire staff and interact with customers.

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Sell services to individuals or businesses. May describe options or resolve client problems.

Plan, direct, or coordinate the actual distribution or movement of a product or service to the customer. Coordinate sales distribution by establishing sales territories, quotas, and goals and establish training programs for sales representatives. Analyze sales statistics gathered by staff to determine sales potential and inventory requirements and monitor the preferences of customers.

Manage various aspects of restaurant operations and achieve sales and service goals. Typically includes communicating with customers and vendors; enforcing health and safety guidelines; ensuring adequate product quality; hiring, training, and scheduling staff; keeping accurate financial records; handling complaints; monitoring expenses; and ordering inventory. May be responsible for executing marketing campaigns.