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Job DescriptionDescription: Job Title: Shift Lead – FOH/BOH Operations FLSA Status: Non-Exempt Reports To: General Manager or Assistant General Manager Location: Carnitas Snack Shack Department: Front of House / Back of House Operations Position Overview The Shift Lead is responsible for ensuring the smooth, efficient, and compliant operation of all Front of House (FOH) and Back of House (BOH) activities during assigned shifts. This role leads daily service with a hands-on approach, supporting team members during high-volume periods, maintaining quality and safety standards, and acting as the bridge between hourly staff and management. The Shift Lead sets the tone for service and helps drive performance, accountability, and a culture of excellence. Essential Functions of the Job · Oversee Day-to-Day Operations: Lead and manage the flow of daily shift operations with a focus on speed, food and service quality, cleanliness, and brand consistency. Ensure that all guests receive prompt, courteous, and efficient service in alignment with company standards. · Conduct Pre-Shift Team Huddles: Facilitate daily shift briefings to set performance expectations, communicate any operational updates, review team goals, and reinforce service priorities. These huddles help align the team and create a focused, energized start to the shift. · Supervise Front and Back of House Teams: Monitor staffing coverage across FOH (hosts, servers, bar) and BOH (kitchen, dish, expo) to ensure all key roles are filled. Provide real-time coaching and support to maintain staff engagement, adherence to responsibilities, and proper execution of duties. · Ensure Service and Food Quality: Observe food presentation, portioning, ticket times, and guest interactions. Proactively identify and resolve issues related to food quality, flow of service, and guest satisfaction to maintain a consistent and enjoyable dining experience. · Maintain Compliance with Food Safety and Health Regulations: Enforce California Health and Safety Code regulations, including proper handwashing, temperature logs, food handling protocols, and sanitation checklists. Monitor compliance with local health department standards to prevent violations and promote a culture of safety. · Deliver Guest Recovery and Service Excellence: Actively engage with guests, resolve complaints with professionalism and urgency, and escalate concerns when appropriate. Empower staff to deliver memorable guest experiences and recover service with empathy and effectiveness. · Complete Opening and Closing Procedures: Perform and validate daily opening/closing duties including drawer counts, safe drops, POS reconciliation, shift handovers, and cleanliness checks. Ensure accurate and timely submission of end-of-shift reports and cash handling documentation. · Monitor Sales and Labor Metrics: Track daily sales performance, labor hour usage, and service volume trends. Use this data to make real-time adjustments, support cost control efforts, and inform future staffing and scheduling decisions. · Support Training and Team Development: Assist with new hire onboarding, cross-training efforts, and ongoing team coaching. Provide performance feedback, participate in employee evaluations, and promote a positive team culture rooted in accountability and development. · Conduct Inventory and Control Waste: Execute accurate inventory counts, monitor product usage, log transfers, and document waste/spoilage in accordance with company standard operating procedures. Help minimize shrink and support effective cost management. · Document Shift Activity and Incidents: Maintain detailed shift logs, incident reports, and communication records to ensure continuity between shifts and support compliance with internal policies and regulatory guidelines. · Fill Operational Gaps as Needed: Proactively step into any FOH, BOH, or bar position during high-volume periods or staff shortages. Model strong service and operational standards through hands-on leadership. · Execute Promotions and Floor-Level Marketing: Support the rollout of promotions, events, or menu highlights by ensuring team understanding, appropriate signage, and execution on the floor. Encourage team participation in driving sales through suggestive selling and guest engagement. · Maintain Open Communication with General Manager: Provide timely updates regarding operational concerns, team dynamics, guest feedback, and shift performance. Communicate suggestions for process improvements and relay any policy compliance issues. · Ensure Accurate Shift Documentation: Record all relevant operational, personnel, and compliance-related data from the shift to ensure thorough documentation for auditing, legal compliance, and future shift planning. Required Competencies • Leadership & Supervision: Ability to lead by example, motivate team members, and uphold service standards., • Communication: Clear and respectful verbal and written communication with staff, management, and guests., • Decision-Making: Quick and sound judgment under pressure, especially during high-volume service., • Attention to Detail: Keen observation of food quality, cleanliness, safety, and guest satisfaction., • Accountability: Willingness to take ownership of shift outcomes and address underperformance or conflict., • Ensure service execution aligns with company standards at all times., • Maintain service speed and food quality during peak periods., • Proactively address and resolve team or guest issues., • Maintain accuracy in shift reporting, labor tracking, and compliance logs., • Model professionalism and work ethic in every interaction., • Train and coach staff to uphold performance expectations and follow SOPs., • Must be at least 18 years of age., • High school diploma or equivalent required., • Minimum of 1 year of experience in a supervisory or lead role in the food service or hospitality industry., • Familiarity with California wage and hour laws, including rest and meal break requirements., • Ability to stand, walk, bend, and lift up to 40 pounds for extended periods., • Availability to work nights, weekends, and holidays as required., • Fast-paced restaurant and nightlife environment with high noise levels and frequent guest interaction., • Exposure to heat, steam, and open flames in the kitchen., • Required to wear appropriate PPE or uniform as mandated., • Standing and walking for prolonged periods, occasionally lifting boxes, equipment, or supplies., • Leadership & Supervision: Ability to lead by example, motivate team members, and uphold service standards., • Communication: Clear and respectful verbal and written communication with staff, management, and guests., • Decision-Making: Quick and sound judgment under pressure, especially during high-volume service., • Attention to Detail: Keen observation of food quality, cleanliness, safety, and guest satisfaction., • Accountability: Willingness to take ownership of shift outcomes and address underperformance or conflict., • Ensure service execution aligns with company standards at all times., • Maintain service speed and food quality during peak periods., • Proactively address and resolve team or guest issues., • Maintain accuracy in shift reporting, labor tracking, and compliance logs., • Model professionalism and work ethic in every interaction., • Train and coach staff to uphold performance expectations and follow SOPs., • Must be at least 18 years of age., • High school diploma or equivalent required., • Minimum of 1 year of experience in a supervisory or lead role in the food service or hospitality industry., • Familiarity with California wage and hour laws, including rest and meal break requirements., • Ability to stand, walk, bend, and lift up to 40 pounds for extended periods., • Availability to work nights, weekends, and holidays as required., • Fast-paced restaurant and nightlife environment with high noise levels and frequent guest interaction., • Exposure to heat, steam, and open flames in the kitchen., • Required to wear appropriate PPE or uniform as mandated., • Standing and walking for prolonged periods, occasionally lifting boxes, equipment, or supplies., • Must be able to respond quickly to operational issues and guest concerns on-site.