Front Of House Shift Lead

Shift Leaders have proven to be a competent and high functioning Team Leader. They are viewed as a leader among their peers and those in their span of care. A Shift Leader is capable of delegating and leading others effectively. A Shift Leader is able to identify bottlenecks and put aces in their places. A Shift Leader is able to mitigate and de-escalate customer or employee disputes. A Shift Leader can properly manage a shift and ensure profitability and efficiency in the daily operation of the business.

OUTCOMES

• Executes “Winning Hearts Every Day” strategy through thorough planning and execution of operations
• Should elevate the Team Leaders through their leadership focusing on encouragement and accountability
• Can execute Food cost / Food safety initiatives
• Have a voice contributing to the business during area leadership meetings
• Can run the business at an operational level
• Show a level of professionalism / preparation throughout all of work

COMPETENCIES

• Demonstrates strong interpersonal skills and Emotional Intelligence
• Ability to develop people
• Organization and planning

RESPONSIBILITIES

• Take on an operational function: Strategic objective/Focus Area

SUCCESS FACTORS AND MATCHING MEASUREMENTS

How will you know this position has been successful?

• Peak hour car counts meet or exceed goals based on demand
• Be at the top of LA City operator group CEM scores: Order Accuracy, Speed of Service, and Attentive & Courteous
• Scheduling- productivity meets or exceeds monthly goal
• Safe Daily Critical’s are executed three times daily, Food Safety Walk-through is completed and evaluated daily
• Day-part speed of service meets or exceeds monthly goal

REQUIREMENTS

• Have flexible or open availability. Must work an opposite shift of normal schedule 1 day per week (one-night shift or one-day shift)
• Must be available to either open or close the restaurant daily
• Be available to work a minimum of thirty hours a week
• Must have open availability 3 days out of the week; utilizing Friday and Saturday as two of those days.

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.