Shift Leader

Shift Leader in Rensselaer, IN | Pizza Hut

Job Details

ID#P1-2212614-1

Job Title: Shift Leader (SL)

Purpose of the Position: The person holding this supervisory position is considered a part-time team member and is responsible and accountable for:

• the daily operation of the restaurant
• assisting the RGM with hiring and training team members
• directing the activities of team members
• rewarding or disciplining team members in consultation with the RGM
• performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale, and the attainment of sales and profit objectives.

Essential Functions:

The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.

I. Profitability

A. Planning

1. Executes the RGMs plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2. Achieves planned/budgeted profits, as communicated by the RGM. This involves: a. Using established control systems and procedures to measure actual results and to identify deviations from planned results. b. Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B. Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C. Managing and Controls Cash: In conjunction with the RGM and other managers, ensures that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
3. Performs Banking Transactions: a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. iii. The final deposit will be all remaining cash plus checks, minus the change fund. iv. Assures the "Weekly Deposit Log" is completed for each deposit made. b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. i. Picks up validated deposit slips at the bank. ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log." iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. C. Controls cash drawers and team member "banks," following all established manual and computer procedures.
4. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.
5. Establishes cash banks for delivery drivers. As needed, will operate cash drawer following established procedures for cash drawer operation. As necessary, money is removed from cash drawers from time to time and secured in the safe. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. Inform the RGM anytime cash short exceeds $5 for a day. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.

D. Assists the RGM in Managing and Controlling Cost of Sales: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.

1. Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5. Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6. Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7. Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8. Eliminating overtime hours for team members who are paid on an hourly basis.
9. Eliminating supplemental tip credit pay.
10. Improving team member productivity using the measurements and tools available through the Company, as well as the following: a. Assuring the Back of the House (BOH) is "optimized": i. Organized ii. Lineal Flow iii. Have all items located closest to the next step in the product assembly process iv. Minimize the number of steps taken and the reach needed for all items b. Ensuring that team members are thoroughly trained. c. Ensuring that "prep levels are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. d. Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. e. Ensuring products are prepared quickly in accordance with time standards. f. Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. g. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. h. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

E. Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.

1. Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5. Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6. Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7. Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8. Eliminating overtime hours for team members who are paid on an hourly basis.
9. Eliminating supplemental tip credit pay.
10. Improving team member productivity using the measurements and tools available through the Company, as well as the following: a. Assuring the Back of the House (BOH) is "optimized": i. Organized ii. Lineal Flow iii. Have all items located closest to the next step in the product assembly process iv. Minimize the number of steps taken and the reach needed for all items b. Ensuring that team members are thoroughly trained. c. Ensuring that "prep levels are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. d. Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. e. Ensuring products are prepared quickly in accordance with time standards. f. Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. g. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. h. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

F. Assists the RGM in Managing and Controlling Semi-Variable Expenses to Budget or less.

1. Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.