p>• Must represent The Potbelly Way • Minimum of at least 2 years management experience in either a restaurant or retail environment • High School degree; Bachelor's degree, preferred • As a requirement of the position, all Shift Leaders and Managers must be trained and pass a Food Safety Certification course • In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric) • Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities • Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, supervision and counseling of employees, problem-solving, maintaining cleanliness, execution of marketing plans, training employees and providing great customer service • Ability to maintain deadlines and prioritize while running an effective shift • Exceptional customer service skills • Strong business acumen • Strong interpersonal and communication skills, both written and verbal • Strong organizational skills and the ability to multi-task • Ability to build and develop strong teams and handle conflict resolution • Strong interviewing skills • Ability to write effective schedules and maintain labor goals • Knowledge of Microsoft Office. • Must have the ability/stamina to work a minimum of 45 hours per week • Ability to stand/walk for 9-10 hours per day and sit for 1-2 hours per day • Must be able to exert well-paced and frequent mobility for periods of up to five • Must be able to lift up to 10 pounds frequently and up to 50 pounds • Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in • Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%) • Must be able to tolerate higher levels of noise from music, customer and employee • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and • Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, problem-solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer service.