Shift Manager
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Before you apply
SalaryNo pay range posted
LocationWest Frankfort, IL, US
Work modeon-site
Typepart-time
SeniorityLead
Company size10,000+ people
PostedAug 25, 2026 · 2mo ago
Verified live8h ago
At a glanceSummarised by Seekless from the posting.
General restaurant or retail knowledge
Basic math and reading skills
Effective verbal and written communication skills
Ability to follow directions
Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays
About the role
Position Summary: This position performs, leads, and supervises basic operational duties to provide quality products and service to guests.
Essential Job Duties:
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Perform, lead, and supervise station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards
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Assist with new employee orientation and training
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Comply with all company policies, procedures, and operational standards
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Perform, lead, and supervise regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
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Regular attendance
ADDITIONAL DUTIES:
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Lead shift meetings
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Report customer or employee complaints/issues to MOD
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Move and stock food product weighing up to 50 pounds
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Perform other job-related duties as assigned or required
Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays
Qualifications and Job Requirements:
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Knowledge/Skills
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General restaurant or retail knowledge
•
Basic math and reading skills
•
Effective verbal and written communication skills
•
Ability to follow directions
•
Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills
Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
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