MANAGERS, MIT & SHIFT LEADS

Description

RESTAURANT MANAGERS & MANAGERS IN TRAINING

RESPONSIBILITIES:

• •Every aspect of everyday supervision of restaurant
• •Resources management
• •Stock levels
• •Hiring, training, scheduling of crew members
• •Sales management

Restaurant Manager: A Restaurant Manager is responsible for the overall operation of a restaurant, ensuring it runs efficiently and profitably while providing excellent customer service. They oversee staff, manage budgets, handle customer complaints, maintain inventory, and ensure compliance with health and safety regulations. They are also responsible for setting goals, training employees, scheduling shifts, and maintaining a positive working environment. The manager ensures that both the front and back of the house work seamlessly together to meet the restaurant's standards. Strong leadership, organizational, and communication skills are key to this role.

Manager-in-Training (MIT): A Manager-in-Training (MIT) is an individual who is being groomed to become a full-fledged Restaurant Manager. This position is typically a training program where the MIT learns the responsibilities of a restaurant manager by shadowing and assisting with tasks. They gain experience in areas such as staff management, inventory control, customer service, and financial management. The goal is to prepare the MIT to take on a managerial role once they have gained the necessary skills and experience. It’s a hands-on, learning-focused position with increasing responsibility as the training progresses.

SHIFT LEADERS

RESPONSIBILITIES:

• •Ensure shifts operate effectively
• •Is knowledge-leader of crew during each shift
• •Customer service
• •Cash handling

Buddy's is looking for Shift Leaders who are responsible for overseeing the daily operations during their shift, ensuring smooth service, and maintaining a positive guest experience. Key responsibilities include supervising staff, managing customer service, ensuring food quality and safety standards, handling cash transactions, addressing guest complaints, and supporting team members to stay on task. Shift leaders often have some administrative duties, such as updating inventory, setting up staff schedules, and training new employees. They act as the point of contact for both customers and staff and report to the restaurant manager. The role requires leadership skills, problem-solving abilities, and a strong understanding of restaurant operations.

Requirements

Restaurant Manager

• •2+ years of management experience in a fast casual or quick-service environment
• •Strong leadership and team-building skills
• •Proven ability to manage high-volume operations
• •Knowledge of food safety and sanitation standards (ServSafe certification preferred)
• •Experience with scheduling, labor management, and inventory control
• •Comfortable using POS systems and back-office software
• •Excellent customer service and conflict resolution skills
• •Ability to train, coach, and motivate a diverse team
• •Availability to work a flexible schedule, including weekends and holidays
• •Ability to lift up to 50 lbs and stand for long periods

MANAGER-IN-TRAINING

• •Previous experience in a supervisory or lead role (restaurant experience preferred)
• •Eagerness to learn all aspects of restaurant operations
• •Strong communication and interpersonal skills
• •Ability to follow direction and take initiative
• •Willingness to work in a hands-on, fast-paced environment
• •Availability to work a full-time, flexible schedule
• •Must be goal-oriented and open to feedback
• •Able to lift 30–50 lbs and work on your feet for 8+ hours
• •High school diploma or equivalent (some college a plus)
• •Desire to grow into a leadership role within the company

SHIFT LEADERS

• •6+ months of experience in a restaurant or food service role
• •Proven reliability and punctuality
• •Strong communication and basic leadership skills
• •Ability to manage a small team and delegate tasks
• •Comfortable handling cash, POS systems, and basic reports
• •Capable of resolving guest concerns with professionalism
• •Knowledge of basic food safety practices
• •Flexible availability, especially during peak shifts
• •High school diploma or equivalent preferred
• •Ability to multitask and maintain a clean, organized work environment