Operations Shift Manager

Every shift is a live test of hospitality: guests should leave full, welcomed, and ready to return. You run the floor when it matters most—turning a busy service into a controlled, profitable, guest-first operation. This role exists so the team executes with pride, the kitchen and front of house stay in sync, and standards hold when the line is longest.

Performance Objectives

• Own the shift from open to close so labor, food cost, and speed of service hit the day’s targets without sacrificing guest experience.
• Lead pre-shift briefings that assign clear stations, forecast volume, and set one or two priorities the team can actually execute.
• Coach in the moment so new and tenured team members hit ticket times, accuracy, and hospitality standards on their next shift—not next month.
• Resolve guest issues on the spot, recover the visit, and log patterns so recurring failures get fixed, not repeated.
• Run food safety, cash, and closing controls with zero unresolved variances and a kitchen that passes internal audits.
• Staff the shift to demand: call-ins covered, breaks honored, and overtime used only when it protects service or safety.
• Hand the next leader a clean pass-down—sales, issues, prep gaps, and people notes—so the following shift starts ahead, not behind.

Environment & Resources

You lead a cross-functional shift team of hosts, service, and kitchen partners inside a high-volume Mexican restaurant operation. You report to the General Manager and partner daily with kitchen leadership. You work with the POS, scheduling, and inventory tools already in place, plus a defined labor and food-cost playbook—not a blank spreadsheet. Peak periods are fast; support is a GM who expects decisions, not delays.

Essential Qualifications

• Proven shift leadership in a full-service or fast-casual restaurant, including nights, weekends, and high-volume rushes.
• Hands-on control of labor, cash, and food cost on a shift—not just awareness of the reports.
• Ability to coach a diverse, often bilingual team with clear direction and respect under pressure.
• Working knowledge of food safety, allergen communication, and safe alcohol service where applicable.
• Calm guest recovery and sound judgment when the line, the kitchen, and a complaint arrive at once.
• Reliability to open, close, and be the person the team looks to when the plan changes.

Role Selling Points

• Real authority on the shift: you set the pace, not just relay it.
• A growth-stage restaurant group where strong operators move from shift lead to multi-unit responsibility.
• A brand built on generous hospitality and craveable Mexican food—standards guests can taste.
• Coaching culture over clipboard culture: results matter, and so does how you get them.

If you can run a busy service, develop people in real time, and leave the restaurant better than you found it, apply now. Tell us about a shift you owned—and the result you delivered.