Culver’s Shift Leader – Front of House

Position Overview

A Culver’s Shift Leader is responsible for ensuring smooth, efficient front-of-house operations during their shift while maintaining the highest standards of product quality, guest service, cleanliness, and food safety.

This is a leadership role with direct communication between the front and back of house. The Shift Leader works closely with kitchen leadership to deliver quality food, prepared properly and served in a timely manner. Expertise of the Set position is essential to maintaining operational flow and organization.

Shift Leaders lead by example, coach team members, and uphold Culver’s standards in every aspect of the restaurant.

Employment Requirements:

• Must be over the age of 18 years old.
• ServSafe Managerial Certification is not a requirement, but highly recommended.
• Working hours for this position would be daily, from 4pm - 11pm.
• Previous management experience not required
• Training would consist of working the training schedule as required for about one month, and may include training during the day if scheduling allows, pay would be $16 per hour during this time.
• Upon training completion and meeting the requirements set forth for this Shift Leader position, this position would move to a pay of $17 per hour.

Key Responsibilities

Shift Leadership & Management

• Run shifts efficiently to ensure smooth front-of-house operations.
• Maintain timely preparation and accurate delivery of food orders.
• Ensure strong communication between front of house and kitchen.
• Keep work spaces clean, organized, and guest-ready at all times.

Product Quality & Standards

• Demonstrate and enforce proper product quality control.
• Ensure correct production, presentation, and hold times for dessert and soup items.
• Protect product integrity by adhering to brand standards and freshness guidelines.

Team Training & Development

• Train and coach team members on all front-of-house positions.
• Ensure team members are knowledgeable about menu items and standard operating procedures.
• Provide ongoing feedback to strengthen performance and confidence in guest-facing roles.
• Develop expertise in the Set position and coach others to do the same.

Safety & Compliance

• Monitor operations to ensure adherence to safety best practices.
• Coach team members on workplace safety procedures.
• Ensure compliance with Culver’s Hazard Communication Program and all applicable safety regulations.
• Maintain full compliance with operational and food safety procedures at all times.

Labor & Deployment Management

• Review the daily deployment sheet and adjust staffing as needed.
• Balance efficient operations with responsible labor cost management.
• Maintain productivity while protecting the guest experience.

Guest Service Excellence

• Ensure every guest leaves happy by providing prompt, courteous, and accurate service.
• Address guest concerns professionally and resolve issues effectively.
• Lead with genuine hospitality and a positive attitude.

Restaurant Procedures

• Execute closing procedures thoroughly and efficiently.
• Ensure proper stocking of the line counter and front-of-house areas.
• Oversee correct tear-down, sanitation of equipment, and cleaning of all work areas during closing.

Point of Sale (POS) Leadership

• Assist team members with mis-punches, voids, discounts, and other manager-level POS functions.
• Maintain transaction accuracy and accountability.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• 401(k) matching
• Employee discount