Shift Leader

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  "last_changed_at": "2026-05-31T19:03:29.394Z",
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    "raw": "050 11th and Garnett - Tulsa, OK 74128; 1115 S Garnett, Tulsa, OK, 74128, USA",
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  "inferred_at": "2026-06-06T19:07:41.799Z",
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  "salary_period": "hour",
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{
  "detail": {
    "city": "Tulsa",
    "jobId": 185107,
    "level": "",
    "endDate": "",
    "legalId": 11,
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    "jobShift": "",
    "jobTitle": "Shift Leader",
    "location": "050 11th and Garnett - Tulsa, OK 74128",
    "startDate": "",
    "clientCode": "0QD69",
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    "description": "<p><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\"><strong><span style=\"color:black\">Position Summary:</span></strong>&nbsp; </span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:#f2f2f2\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:black\">&nbsp;Manages a shift in a restaurant, focused on doing what is right for the Company, the Guests and Employees.</span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:#f2f2f2\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:black\">Shift Leaders do not have a minimum hour requirement.</span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Primary Responsibilities</span></span></span></strong></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:black\">The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.&nbsp; </span></span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Responsible for adhering to restaurant performance standards such as reducing crew on shift when business is slow, ensuring all crew members are actively working at their assigned stations/duties while on the clock and regulating workflow and reassigning crew stations as needed during shifts.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Personally, talks to guests face to face and over the phone to resolve complaints in as positive a manner as possible.&nbsp; Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ensures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ensures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food.&nbsp; Crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Salad bar and make table items are maintained at below 41 degrees Fahrenheit.&nbsp; Pizza buffet, marinara on warmer and any other hot food is kept above 135 degrees Fahrenheit.&nbsp; Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ensures all crew members are in appropriate and clean uniform and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Performs administrative tasks for shift being supervised.&nbsp; Includes driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">May be asked to own or participate in other administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, conducting inventory, preparing weekly packet, inputting cash paid outs, track restaurant CLI performance and communicate same to management team and coworkers, obtaining copies of driver&rsquo;s license or insurance renewals to send to the office, etc.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">May need to go to an accident scene if a driver has an on-duty accident or is robbed.&nbsp; Responsibilities include ensuring the employee is safe and getting appropriate medical attention, police are notified, pictures are taken, and the names and contact information of all witnesses are gathered.&nbsp; Afterwards, a full incident report with pictures must be sent to the office.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Usually involved in the training and development of crew members who are learning new station or skills. </span></span></li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n",
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Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. \\r\\n\\tEnsures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. \\r\\n\\tEnsures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food.&nbsp; Crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Salad bar and make table items are maintained at below 41 degrees Fahrenheit.&nbsp; Pizza buffet, marinara on warmer and any other hot food is kept above 135 degrees Fahrenheit.&nbsp; Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. \\r\\n\\tEnsures all crew members are in appropriate and clean uniform and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. \\r\\n\\tPerforms administrative tasks for shift being supervised.&nbsp; Includes driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.\\r\\n\\tMay be asked to own or participate in other administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, conducting inventory, preparing weekly packet, inputting cash paid outs, track restaurant CLI performance and communicate same to management team and coworkers, obtaining copies of driver&rsquo;s license or insurance renewals to send to the office, etc.&nbsp; \\r\\n\\tMay need to go to an accident scene if a driver has an on-duty accident or is robbed.&nbsp; Responsibilities include ensuring the employee is safe and getting appropriate medical attention, police are notified, pictures are taken, and the names and contact information of all witnesses are gathered.&nbsp; Afterwards, a full incident report with pictures must be sent to the office.\\r\\n\\tUsually involved in the training and development of crew members who are learning new station or skills. \\r\\n\\r\\n\\r\\n&nbsp;\\r\\nQualificationsKnowledge, skills &amp; abilities \\r\\n\\r\\n\\r\\n\\tUnderstand, follow, and hold others accountable for Company Policies and Procedures.\\r\\n\\tAbility to manage, direct, and correct crew members.&nbsp; \\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tUnderstanding of relevant health and safety regulations.&nbsp; \\r\\n\\tAbility to work as part of a team and collaborate effectively.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPosition may require ABLE Alcohol License and ABLE approved training Certificate of Completion depending on location.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\r\\nThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\r\\n\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\r\\n\\r\\nReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\r\\n\\r\\nAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"responsibilities\":\"Position Summary:&nbsp; \\r\\n\\r\\n&nbsp;Manages a shift in a restaurant, focused on doing what is right for the Company, the Guests and Employees.\\r\\n\\r\\nShift Leaders do not have a minimum hour requirement.\\r\\n\\r\\nPrimary Responsibilities\\r\\n\\r\\nThe following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.&nbsp; \\r\\n\\r\\n\\r\\n\\tResponsible for adhering to restaurant performance standards such as reducing crew on shift when business is slow, ensuring all crew members are actively working at their assigned stations/duties while on the clock and regulating workflow and reassigning crew stations as needed during shifts.\\r\\n\\tPersonally, talks to guests face to face and over the phone to resolve complaints in as positive a manner as possible.&nbsp; Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. \\r\\n\\tEnsures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. \\r\\n\\tEnsures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food.&nbsp; Crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Salad bar and make table items are maintained at below 41 degrees Fahrenheit.&nbsp; Pizza buffet, marinara on warmer and any other hot food is kept above 135 degrees Fahrenheit.&nbsp; Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. \\r\\n\\tEnsures all crew members are in appropriate and clean uniform and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. \\r\\n\\tPerforms administrative tasks for shift being supervised.&nbsp; Includes driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.\\r\\n\\tMay be asked to own or participate in other administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, conducting inventory, preparing weekly packet, inputting cash paid outs, track restaurant CLI performance and communicate same to management team and coworkers, obtaining copies of driver&rsquo;s license or insurance renewals to send to the office, etc.&nbsp; \\r\\n\\tMay need to go to an accident scene if a driver has an on-duty accident or is robbed.&nbsp; Responsibilities include ensuring the employee is safe and getting appropriate medical attention, police are notified, pictures are taken, and the names and contact information of all witnesses are gathered.&nbsp; Afterwards, a full incident report with pictures must be sent to the office.\\r\\n\\tUsually involved in the training and development of crew members who are learning new station or skills. \\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\",\"employmentType\":\"OTHER\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"MAZZIOS LLC GROUP\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=7905BBF2589377352EBF0D94B25D78E9\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"1115 S Garnett\",\"addressLocality\":\"Tulsa\",\"addressRegion\":\"OK\",\"postalCode\":74128,\"addressCountry\":\"USA\"}},\"qualifications\":\"Knowledge, skills &amp; abilities \\r\\n\\r\\n\\r\\n\\tUnderstand, follow, and hold others accountable for Company Policies and Procedures.\\r\\n\\tAbility to manage, direct, and correct crew members.&nbsp; \\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tUnderstanding of relevant health and safety regulations.&nbsp; \\r\\n\\tAbility to work as part of a team and collaborate effectively.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPosition may require ABLE Alcohol License and ABLE approved training Certificate of Completion depending on location.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\r\\nThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\r\\n\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\r\\n\\r\\nReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\r\\n\\r\\nAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"experienceRequirements\":\"Knowledge, skills &amp; abilities \\r\\n\\r\\n\\r\\n\\tUnderstand, follow, and hold others accountable for Company Policies and Procedures.\\r\\n\\tAbility to manage, direct, and correct crew members.&nbsp; \\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tUnderstanding of relevant health and safety regulations.&nbsp; \\r\\n\\tAbility to work as part of a team and collaborate effectively.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPosition may require ABLE Alcohol License and ABLE approved training Certificate of Completion depending on location.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\r\\nThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\r\\n\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\r\\n\\r\\nReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\r\\n\\r\\nAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"validThrough\":\"-0001-11-30\"}",
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    "qualifications": "<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Knowledge, skills &amp; abilities </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Understand, follow, and hold others accountable for Company Policies and Procedures.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ability to manage, direct, and correct crew members.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Excellent communication and interpersonal skills.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Understanding of relevant health and safety regulations.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ability to work as part of a team and collaborate effectively.&nbsp; </span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Experience/Education &amp; Certification/Licenses </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Shift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">The position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Position may require ABLE Alcohol License and ABLE approved training Certificate of Completion depending on location.&nbsp; </span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Physical Demands </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Physical Strength and Stamina Demands:</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:72px\"><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">The Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.</span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Physical and Sensory Demands:</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:72px\"><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.</span></span></p>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Working Conditions</span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul style=\"list-style-type:circle\">\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">A Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Machines, Tools, Equipment and Work Aids:</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:72px\"><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Adding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; </span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><strong><span style=\"font-size:9.0pt\"><span style=\"color:black\">Disclaimers:&nbsp; </span></span></strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.</span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">Mazzio&rsquo;s, LLC is an <strong>Equal Employment Opportunity (EEO)</strong> employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; </span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">This and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; </span></span></span></span></span></p>\r\n",
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