Shift Lead (KFC)

Key Responsibilities:

1. Team Supervision & Leadership:

• Supervise and coordinate the activities of the restaurant team during your shift.
• Ensure all team members are completing tasks efficiently and according to KFC’s standards.
• Provide support and guidance to staff members, ensuring they maintain a positive and productive attitude.
• Handle staff issues, such as scheduling, performance concerns, and task assignments during your shift.
• Assist with training new employees on their roles and company procedures.

2. Customer Service & Satisfaction:

• Ensure excellent customer service by overseeing interactions with guests, resolving complaints, and ensuring customer satisfaction.
• Lead by example in providing outstanding customer service and maintaining a positive atmosphere in the restaurant.
• Address any customer concerns or complaints promptly and professionally, ensuring that customers leave satisfied.
• Ensure that all customers receive their orders quickly and accurately.

3. Operational Efficiency:

• Manage the restaurant’s operations during your shift, ensuring tasks are completed on time and to standard.
• Monitor the flow of operations, ensuring that staff is deployed effectively to meet customer demands.
• Ensure food preparation and service are carried out according to KFC’s quality and safety standards.
• Maintain the cleanliness and organization of the restaurant, including the dining area, kitchen, and restrooms.

4. Inventory & Stock Management:

• Assist in inventory management and control, ensuring that adequate supplies are available and waste is minimized.
• Check stock levels throughout the shift and communicate with management regarding any supply shortages or needs.
• Ensure that products are stored properly and in accordance with health and safety regulations.

5. Health & Safety Compliance:

• Ensure compliance with all health, safety, and sanitation regulations during your shift.
• Maintain food safety standards, ensuring that food is prepared and served at the correct temperature and in the proper portions.
• Regularly check the cleanliness of the restaurant, including the kitchen, dining area, and restrooms.
• Perform safety checks to ensure the restaurant is a safe environment for both employees and customers.

6. Financial Accountability:

• Ensure proper cash handling during the shift, including register operations, cash drops, and daily sales reporting.
• Monitor labor costs during the shift to ensure staffing levels align with customer traffic.
• Assist in managing the restaurant’s operational costs by minimizing waste and ensuring proper stock control.

7. Problem-Solving & Decision Making:

• Handle issues as they arise during the shift, such as employee concerns, customer complaints, or operational challenges.
• Make decisions to resolve problems quickly and effectively while ensuring customer satisfaction and operational efficiency.
• Escalate any significant issues or concerns to the Assistant Manager or Restaurant Manager.

8. Additional Responsibilities:

• Assist with opening and closing the restaurant as needed, ensuring that all operational tasks are completed.
• Participate in team meetings, sharing feedback and suggestions for improvement.
• Support management in implementing new policies, procedures, or promotional activities.

Qualifications:

• Experience:
• 1-2 years of experience in the quick-service restaurant industry or a similar role is preferred.
• Previous experience in a supervisory or leadership role is a plus.
• Skills:
• Strong leadership and communication skills.
• Excellent customer service skills and the ability to resolve customer issues effectively.
• Ability to manage multiple tasks in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Ability to motivate and guide a team to achieve operational goals.
• Education:
• High school diploma or equivalent is required.
• Some college or additional certifications in food safety or customer service may be beneficial.
• Physical Requirements:
• Ability to stand for long periods and move throughout the restaurant.
• Ability to lift up to 25 pounds and perform tasks requiring physical stamina.
• Ability to work in a fast-paced environment and handle multiple responsibilities simultaneously.