Shift Leader
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, and rewarding or disciplining team members in consultation with the RGM; and 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.

The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

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. These accountabilities are organized according to our six Key Result Areas.
Profitability
Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. Achieves planned/budgeted profits, as communicated by the RGM. This involves:

• Using established control systems and procedures to measure actual results and to identify deviations from planned results.
• Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

Customer Satisfaction
Maintains positive customer relations, which includes assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. Assuring a comfortable environment for customers. Executing floor management by directing activities and greeting and interacting with customers on each shift worked. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
People
Building relationships with team members based on mutual trust and respect. Communicating and following the Daland "5 Star" Vision and Core Beliefs. Promoting teamwork. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. Informing the RGM of all team member grievances. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
Marketing
Engaging in positive community/public relations for Pizza Hut. Providing input for promotional ideas. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; properly executing authorized marketing programs, including new product tests. Taking initiative to recommend new opportunities for increasing business.
Facilities
Conducting routine Preventive Maintenance on the facility and equipment. Taking corrective actions pursuant to the RGM's safety inspections. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. Maintaining cleanliness and sanitation in all areas of the restaurant. Organizing all work space to ensure ease of operation. Providing a quality work environment that is safe and complies with all OSHA regulations. Cleaning and organizing refrigeration units. Ensuring floors are clean and free from obstruction. Keeping HVAC vents and filters clean. Ensuring trash is disposed of promptly and according to security procedures. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. Ensuring all equipment is used according to proper operational procedures. Keeping restrooms cleaned and stocked. Keeping food prep areas cleaned and sanitized according to approved procedures. Ensuring the daily cleaning and maintenance of all equipment. Correcting any unsafe conditions. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
Administration
Effectively manages time, allocating an appropriate amount to each Key Result Area. Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. If requested by the RGM, orders inventory items used in the restaurant. This involves reviewing the Inventory on Hand, comparing it to the Weekly Ideal Usage, and determining the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. Calls in orders for supplies on the phone, or electronically submits order via computer.
Minimum Qualifications/Requirements
Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. Sufficient physical agility to perform the functions of the position. This includes sufficient physical strength to lift most items used in the operation of the restaurant. Sufficient communication skills. Ability to maintain a state of self-composure under conditions of stress and anxiety. Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. Ability to communicate effectively with a large variety of persons with diverse backgrounds.
Equipment Used
Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". "Rocker Knife". "Vegetable Chopper". "Crock". Knives, spoons, spatulas and other common utensils. "Make Table". "Cut Table". "Oven". "Automatic Dishwasher". "Dough Proofer". "Three Compartment Sink". "Pan Gripper". "Portion Cups". "Scales". "Pan Separators". "Dough Perforator". "Cutting Board". "Reach In". "Scraper Block". "Prep Table". "Kitchen and Dining Utensils". "Plates, Bowls, Mugs, Tumblers" and other items to serve food and beverages to customers. "Spoon". "Pan". "Walk-in". "Freezer". "Ice Machine". "Soda Dispenser" (pop machine). "Point of Sale Computer". "FMS" Field Management System. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.