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<h3>Job Description</h3>
Job Description
The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant.&nbsp;
 ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:&nbsp;
<ul>
<li>Ensures that restaurants are clean and well maintained, that all company procedures are followed and all standards for food quality, cleanliness, sanitation and customer service are met.&nbsp;</li>
<li>Must be able to control cost at budgeted levels as it relates to cash handling, food products, labor, paper supplies, energy consumption, etc.&nbsp;</li>
<li>Responsible for cash register setup and shift change.&nbsp;</li>
<li>Managing the shift, supervising team members, directing, communicating while maintaining customer service awareness.&nbsp;</li>
<li>When requested, Shift Manager may train new and existing team members in job stations.&nbsp;</li>
<li>Must be able to complete required shift management administrative duties.&nbsp;</li>
<li>Responsible for placing of product orders, posting of sale readings and shift awareness walk thru.&nbsp;</li>
<li>Shift Managers are expected to observe all safety and security procedures&nbsp;</li>
</ul>
 Qualifications&nbsp;To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.&nbsp; Resolve&nbsp;It is critical that the candidate has a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.&nbsp; Educations and/or Experience&nbsp;High School or GED; Must be certified to train all functions of each hourly position he/she will supervise. Must be at least 18 years of age. Must be Serv Safe certified.&nbsp; Communication Skills&nbsp;Good oral communication skills: Ability to listen to and understand other points of view before responding; Ability to influence others to gain commitment.&nbsp; Math Ability&nbsp;Basic math skills as it relates to counting change and totaling orders.&nbsp; Reasoning Ability&nbsp;Must be able to exercise sound judgment in considering course of action.&nbsp; Flexibility&nbsp;Handles day-to-day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change;&nbsp;must be available to work for a minimum of 3 days a week and one full shift i.e. opening, mid, or closing Leadership&nbsp;Understanding of effective practices in dealing with customers, exhibiting a positive and professional appearance, demeanor, and dynamic energy&nbsp; WORK ENVIRONMENT&nbsp;The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.&nbsp; Equipment&nbsp;Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems.&nbsp; Environmental Conditions:&nbsp;
<ul>
<li>The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.&nbsp;</li>
<li>The employee is subject to both environmental conditions; work activities occur both inside and outside.&nbsp;</li>
<li>The employee is subject to extreme cold temperatures below 32 degrees for periods of time.&nbsp;</li>
<li>The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.&nbsp;</li>
<li>The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.&nbsp;</li>
</ul>
 PHYSICAL DEMANDS:&nbsp;The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.&nbsp; While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.&nbsp; &nbsp;&nbsp;

Shift Manager

<h3>Job Description</h3>
Job Description
Position: LAX General Manager Reports To: CEO Classification: Salaried Job Summary: The General Manager (GM) is responsible for all operations, guest experience, sales performance and execution of brand excellence for all LAX units. They are also responsible for the growth of annual sales and profit of the units. The General Manager is Crews’s LAX leader.
 Job Responsibilities: • Motivate team through our company's vision and direction to encompass our core values • Manage a multi-cultural staff, lead in a manner that embraces diversity and understand each associate’s cultural differences • Communicate clear expectations and hold location management team accountable to achieve all brand, performance and quality standards • Responsible for directing Unit GMs to drive sales, and meet monthly sales goals, and action plans • Responsible of executing the location business plan to drive results and maximize business opportunities • Lead and inspire a great customer service culture by recognizing and rewarding outstanding service • Build relationships with associates, management, Brand representatives, Airport executives, and vendors • Accountable for Brand standards, ensure all standards are being met and that all visual directives are executed seamlessly • Direct and execute strategic merchandising to maximize sales and presentation standards • Responsible for achieving proper levels of staffing in all the units • Partner with HR and Unit GMs for associate recognition programs and drive sales incentives • Train and continuously develop teams • Promote excellent communications between the units. Promote team building • Provide consistent performance feedback. Responsible for all Performance Reviews to be completed on time • Recognize performance issues in a timely manner and develop action plans for resolution • Responsible for all emergency plans; actively work to reduce work injuries and promote safety • Other duties as assigned. Skills and Competencies: • 4 year Bachelor’s degree business or hospitality required with advanced degree preferred • Must have a minimum of 10 years’ experience in Management capacity in a restaurant or hospitality with high volume sales, prefer multi-unit location • Must have experience with multiple management direct reports and the ability to direct their work to achieve company goals • Proven ability to create, manipulate, and analyze budgets, financial results, and explain variances • Must have knowledge of Health Department Guidelines • Must be able to communicate clearly and give concise instructions • Team building skills • Strong problem-solving skills • Strong customer service skills • Must be able to promote morale and excitement and personal commitment to the company’s short and long term goals. • Must be able to work weekends, evenings and holidays. • Proficient with Microsoft Office, including Excel and Outlook. • Experience using Micros and hot schedules preferred. Other Skills and Abilities: • Must be able to walk and stand up to entire working shift. • Must be able to lift, carry, push, pull and/or handle merchandise throughout the unit weighing up to 75 lbs. • Must be able to bend, kneel, climb, reach and grasp. • Must be able to operate and use all equipment necessary to safely perform all duties.
Company Description<a href="http://www.crews1972.com" target="_blank">www.crews1972.com</a> Crews Core Values C – Collaborative sprit is essential to our workplace environment. We foster a culture of collaboration and teamwork. Each team member plays an integral role. We value the importance of everyone’s contribution. We are one team, the Crews Team. R – Realize revenue is driven through results and respect; So, we operate with a sense of urgency to service our guests and brand partners. We outperform our competition, and we win as a result. E – Embrace and drive change through empowerment and operational excellence. We do it better by being genuine, thoughtful, and innovative. We continuously explore and integrate new tools with the goal of providing best-in class service to our guest. W – We Care and take the time to coach and train. We are 100 % coachable. We hold each other accountable through authentic, and honest feedback. We care about each member of the Crews Team simply because, We Care. S- Success is the Crews experience- The secret to our success is our Team. The Crews Team is made up of amazing individuals who are approachable, fun, authentic and humble, who have an absolute passion for providing an extraordinary service. We go above and beyond for our guests, our teams, our brands, and the communities in which we operate 
<h3>Company Description</h3>
<a href="http://www.crews1972.com" target="_blank">www.crews1972.com</a>\r\nCrews Core Values\r\n\r\nC – Collaborative sprit is essential to our workplace environment. We foster a culture of collaboration and teamwork. Each team member plays an integral role. We value the importance of everyone’s contribution. We are one team, the Crews Team.\r\n\r\nR – Realize revenue is driven through results and respect; So, we operate with a sense of urgency to service our guests and brand partners. We outperform our competition, and we win as a result.\r\n\r\nE – Embrace and drive change through empowerment and operational excellence. We do it better by being genuine, thoughtful, and innovative. We continuously explore and integrate new tools with the goal of providing best-in class service to our guest.\r\n\r\nW – We Care and take the time to coach and train. We are 100 % coachable. We hold each other accountable through authentic, and honest feedback. We care about each member of the Crews Team simply because, We Care.\r\n\r\nS- Success is the Crews experience- The secret to our success is our Team. The Crews Team is made up of amazing individuals who are approachable, fun, authentic and humble, who have an absolute passion for providing an extraordinary service. We go above and beyond for our guests, our teams, our brands, and the communities in which we operate

LAX General Manager

<h3>Job Description</h3>
Job DescriptionPrimary Accountability:&nbsp;The Shift Leader is responsible and accountable for all restaurant activities while on duty, in the absence of the General Manager and Manager. The Shift Leader works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan. The Shift Leader ensures all Crew Persons are performing their job responsibilities and meeting expectations in all areas of their job description. Essential Functions:&nbsp;The essential functions of the Shift Leader position are denoted below in the following key areas: TOTAL GUEST SATISFACTION&nbsp;Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.&nbsp; 
<ul>
<li>Takes necessary action to ensure all Guest receive “Six Dollar Service”; anticipates and exceeds the Guests needs; handles “special situations” and requests immediately in a positive manner that encourages Guest to return.&nbsp;</li>
<li>Effectively “paths” the restaurant to monitor all aspects of the restaurant’s operation to anticipate problems; takes initiative to correct problem areas immediately.&nbsp;</li>
<li>Consistently enforces and maintains all Carl’s Jr. QSC (Quality, Service and Cleanliness) standards.&nbsp;</li>
<li>Monitors and maintains proper staffing level and labor costs while ensuring high levels of QSC.&nbsp;</li>
<li>Observes employee attitudes; takes appropriate steps to create a friendly atmosphere for employees and Guests.&nbsp;</li>
<li>Suggests to Restaurant Management ways to improve Guest service. </li>
</ul>
TRAINING AND DEVELOPMENT&nbsp;Strives to improve the skills and performance of all Crew Persons. 
<ul>
<li>Effectively trains Crew Persons utilizing the existing training program.&nbsp;</li>
<li>Provides regular performance feedback to motivate and improve the performance of all Crew Persons.&nbsp;</li>
<li>Provides direction and supervision for Crew Persons to maintain high productivity and high crew morale.&nbsp;</li>
<li>Communicates employee work performance to the General Manager and appropriately addresses performance issues; maintains proper documentation of all disciplinary situations.&nbsp;</li>
<li>Makes an on-going effort to improve personal performance level. </li>
</ul>
SUPPORTS BUSINESS OBJECTIVES Supports efforts to maximize sales and profits and minimize controllable costs by effectively directing and supervising work shift activities. 
<ul>
<li>Makes sound business decisions quickly to ensure Guests receive service beyond their expectations.&nbsp;</li>
<li>Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork.&nbsp;</li>
<li>Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management.&nbsp;</li>
<li>Supports the goals, decisions and directives of Restaurant Management. </li>
</ul>
POLICIES &amp; STANDARDS Complies with all Carl’s Jr. policies and procedures regarding business and personnel practices. 
<ul>
<li>Complies with and models all company policies standards, procedures and guidelines; enforces all in a fair and consistent manner.&nbsp;</li>
<li>Holds employees and self accountable for the methods and processes used to achieve results.&nbsp;</li>
<li>Role models and sets a positive example for the entire team in all aspects of business and personnel practices. </li>
</ul>
CARL’S JR. SHARED VALUES&nbsp;Models and encourages Carl’s Jr. shared values.&nbsp; 
<ul>
<li>Is completely focused on and driven by the Guest.&nbsp;</li>
<li>Is of high personal integrity and treats all employees with honesty, respect and dignity.&nbsp;</li>
<li>Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down and across the organization.&nbsp;</li>
<li>Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance. </li>
</ul>
Requirements:&nbsp; EDUCATION&nbsp;High school diploma or equivalent. Good verbal and written communication skills; is capable of communicating effectively with General Manager, customers and co-workers; bi-lingual skills a plus. EXPERIENCE&nbsp;Must have successfully completed the entire Crew Person Training Program requirements. Must be a minimum of 18 years of age. TRANSPORTATION &amp; INSURANCE&nbsp;Must have reliable personal transportation, a valid driver’s license and proof of insurance.&nbsp; ACCESSIBILITY&nbsp;&nbsp;Must have a telephone or other reliable method of communicating with the restaurant. Maintains an open door policy.&nbsp; HOURS&nbsp;Must be able and willing to work flexible hours including opening and closing shifts. Skills &amp; Abilities:&nbsp;Demonstrates and/or possesses the following:&nbsp; 
<ul>
<li>Basic knowledge of computers.</li>
<li>Organizational, planning and time management skills.&nbsp;</li>
<li>Team building skills.</li>
<li>Problem solving skills.&nbsp;</li>
<li>Ability to troubleshoot cash handling problems; good mathematics skills.&nbsp;</li>
<li>Excellence in performing the duties of all work stations and in completing assigned tasks and duties.&nbsp;</li>
<li>Ability to look at the restaurant operations (from a customer’s viewpoint).&nbsp;</li>
<li>Ability to take initiative. </li>
</ul>
Physical Abilities:&nbsp;Must be able to:&nbsp; 
<ul>
<li>Stand for long periods of time.&nbsp;</li>
<li>Bend and stoop.&nbsp;</li>
<li>Work around heat.&nbsp;</li>
<li>Work around others in close quarters.&nbsp;</li>
<li>Move throughout the restaurant and visually observe restaurant operations and employee work performance.&nbsp;</li>
<li>Lift 50 – 75 pounds.&nbsp;</li>
<li>Work with various cleaning products. </li>
</ul>
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