Shift Lead (Sbarro)

LV Petroleum•Fort Wayne, IN

1d•Onsite

About The Position

We are seeking a motivated and experienced Shift Lead to join our Sbarro team. As a Shift Lead, you will be responsible for leading by example, providing excellent customer service, and maintaining Sbarro's high standards for food quality and cleanliness. You will supervise and direct the team during shifts, ensuring tasks are completed efficiently and that the restaurant operates smoothly. This role involves assigning tasks, providing guidance and support to team members, monitoring performance, and fostering a positive, high-energy atmosphere. You will also be responsible for ensuring customer satisfaction, overseeing food preparation and safety, managing cash handling and register operations, assisting with training and development, and supporting overall restaurant operations.

Requirements

High school diploma or equivalent (required).
At least 1-2 years of experience in a customer service or food service role.
Strong leadership skills with the ability to motivate, guide, and support team members.
Excellent customer service skills, with a focus on providing friendly, prompt service.
Strong communication skills with the ability to effectively interact with employees and customers.
Ability to manage multiple tasks, delegate effectively, and stay organized in a fast-paced environment.
Ability to identify problems and make decisions quickly to keep operations running smoothly.
Willingness to work various shifts, including nights, weekends, and holidays.
Ability to stand and walk for long periods of time during shifts.
Ability to lift and carry items up to 50 pounds.
Ability to work in a fast-paced environment while managing multiple tasks simultaneously.
Ability to work in varying kitchen temperatures and conditions.

Nice To Haves

Previous leadership or supervisory experience preferred.

Responsibilities

Lead by example, providing excellent customer service and maintaining Sbarro's standards for food quality and cleanliness.
Supervise and direct the team during shifts, ensuring tasks are completed efficiently and that the restaurant operates smoothly.
Assign tasks to team members based on restaurant needs, ensuring proper coverage in all areas (kitchen, front line, and dining area).
Provide guidance and support to team members, helping them with any challenges or questions they may have.
Monitor employee performance during the shift and provide feedback to improve performance.
Maintain a positive, high-energy atmosphere that fosters teamwork and motivates employees to meet operational goals.
Ensure that all customers are greeted promptly and served in a friendly, professional manner.
Handle customer complaints and issues efficiently, aiming to resolve concerns and maintain customer satisfaction.
Ensure customer orders are prepared correctly and delivered in a timely manner.
Oversee the dining area and ensure that it is clean, organized, and meets Sbarro's standards.
Ensure food is prepared to Sbarro's quality standards, ensuring consistency and high-quality service.
Supervise kitchen staff to ensure all food is prepared and served according to food safety guidelines.
Maintain cleanliness in the kitchen, dining area, and restrooms, following proper sanitation and safety protocols.
Monitor inventory levels, ensure products are stocked, and notify management when supplies are low.
Operate cash registers, process transactions, and ensure accuracy in cash handling.
Ensure all payments are processed correctly and that team members are trained to handle cash and electronic payments.
Maintain an accurate cash drawer and perform daily cash reconciliation at the end of the shift.
Assist with the training and development of new team members, ensuring they understand their roles and Sbarro’s standards.
Provide ongoing training and support to current team members, ensuring they remain informed of operational changes, new menu items, and company policies.
Encourage team members to develop their skills and promote from within whenever possible.
Assist the management team with opening and closing the restaurant, including securing the premises, completing paperwork, and preparing for the next shift.
Ensure compliance with all health, safety, and sanitation regulations.
Help manage labor and food costs to ensure the restaurant meets its financial targets.
Maintain operational standards and ensure the restaurant is always prepared for peak business periods.