Shift Lead (Cinnabon, Uptown Gelato, Wingzone $17.50-$19.00hr plus tips, benefits including company paid health insurance)

Fifth Avenue Restaurant Group•Las Vegas, NV

1d•$18 - $19•Onsite

About The Position

The Shift Lead is responsible for overseeing restaurant operations and personnel in the absence of management staff. This role requires ensuring proper food quality, maintaining a clean work area, and adhering to all food handling procedures and regulations. The Shift Lead will also schedule employee shifts, lead and direct the work of others, and handle monetary transactions accurately. Excellent attendance and schedule flexibility are essential, with a 180-day introductory period for performance evaluation.

Requirements

Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more.
Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
Must be able to maintain sanitation, food safety, and other food service environment requirements.
Must be able to use, mix and store safely all chemicals, hazardous products and cleaning materials.

Responsibilities

Be in proper dress all the time (wear nametag, etc.).
Present a professional appearance at all times.
Be on time all the time. Your attendance is essential. Follow all CALL IN procedures if you will be absent.
Responds and attends to patron requests and problems.
Ensure accuracy in handling monetary transactions, personally and for all team members. Follows all cash register and cash/credit card handling procedures as required by policy and for your position.
Treats all Team Members with courtesy, respect and professionalism.
Ensures proper food quality and the work area is clean.
Follows and has in-depth knowledge of proper food handling procedures and regulations.
Schedules employee shifts and assists in other areas as needed.
Leads and directs the work of others with creativity and flexibility.
Oversee restaurant operations and personnel in the absence of management staff.