FOH Shift Supervisor Logan Airport

In the absence of another FOH manager in the restaurant, the Shift Supervisor is responsible for supervising FOH operations in the restaurant by: providing information and assistance to hourly staff; assuring that associates are following company policies and procedures, upholding the companies policies for Food Safety & Sanitation, and providing outstanding guest/customer service. When a Shift Supervisor is scheduled with a manager, he/she will perform the job duties assigned to him/her by the manager on duty with the exception of the restricted tasks noted below which the Shift Supervisor is not authorized to perform.

• This Position reports to an exempt Manager at the restaurant where Shift Supervisor duties are performed.
• To the extent necessary, during the shift, the Shift Supervisor seeks directions and support from an exempt manager.
• Positions that report directly to this Position: None.
• The Shift Supervisor is responsible for overseeing/supervising FOH employees on the shift when no FOH manger is present in the restaurant.

Essential Job Functions

• In the absence of a senior FOH manager, leads restaurant FOH shift and FOH Department employees to ensure excellent restaurant operations including opening and closing duties.
• Ensures the restaurant is organized and staffed as designated by the existing written schedule prepared by management through proper job assignments, break rotation, and delegation of tasks. Makes floor plans and determines breaks for FOH staff. Ensure all staff clock in at the start of their shift.
• Assists with the staffing of the restaurant including participating in hiring process (Reviewing candidates in ATS, setting up interviews, calling reference checks, setting up training).
• Manages job assignments, break rotation and delegation of tasks during shift.
• Handles employee relations issues and concerns when manager on duty. Communicates any issues or concerns on shift to Senior Management. Properly escalates issues and concerns. Can act as a witness in documentation meetings for minor disciplinary issues.
• Provides support and assistance to hourly associates on point of sale and reservations issues.
• Coordinates and conducts excellent customer service to encourage Return of Guest.
• Assists associates as needed to provide hospitality to guests (table visits, refires, etc). Handles guest complaints during the shift, taking prompt and appropriate action to resolve problems. Includes the ability to reasonably utilize comp/promo items for guest recovery. Properly escalates issues to GM/Chef as appropriate.
• Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace. Must promptly report guest incidents and employee incidents to Senior Management and report in company systems (ex. HelpDesk) per company policies.
• Responsible for timely and accurate completion and reconciliation of all financial transactions and operate point of sale terminals according to established cash handling guidelines.
• Helps with and may conduct Legal Sea Foods training such as Service and Sanitation, Menu, Fish, and POS for new hires.

Background & Knowledge Required

• Must be at least eighteen (18) years of age.
• Employed with the Company for at least six (6) months with a demonstrated record of satisfactory job performance.
• High School diploma (or equivalent) required.
• Executed Employee Handbook Acknowledgment Form.
• Must be trained in and have the following certifications: ServSafe Food, ServSafe Alcohol/TIPs, Crowd Control, MA Allergen Training, LSF CAR, & Discrimination, Harassment & Retaliation; Prevention Training. ChokeSave (strongly encouraged, but not required if another team member on the shift has this certification).
• Must have a complete background check satisfactory to the Company prior to working in the position.

Work Restrictions and/or Task Limitations

• Does not hire or fire associates. Can participate in hiring and disciplinary processes in limited capacity.
• Does not finalize any document that requires management authority including "New hire paperwork, performance reviews, and terminations.
• Does not handle payroll functions including decisions to promote, increase pay rates, and/or finalize weekly payroll/labor. Does not have access to payroll information regarding other managers.
• Does not write work schedules.
• Does not create and assign new job duties to other associates (follows existing management- developed side work and other duties to ensure complete).
• Does not have or has limited access to Company business systems including payroll/HRIS, scheduling and labor management, ATS, LMS, and inventory management systems.
• Cannot work in a tipped role (server, bartender, or takeout). May not participate in any tip share/tip pool in effect at the Restaurant.

Environmental Working Conditions

• Capable of standing more than 80% of the shift for long periods of time and exert fast-paced mobility
• Ability to lift up to 50 pounds.
• Repetitive hand and wrist motion.