The Team/Crew Leader performs, leads, and supervises basic operational duties to provide quality products and service to guests. The role works under the immediate supervision of the Manager on Duty (MOD) and is classified as nonexempt. The position requires a minimum of 30 hours per week, with irregular hours that may include nights, weekends, and holidays. The Team/Crew Leader performs and oversees assigned restaurant stations and operational tasks, supports new employee orientation and training, follows company policies and standards, and leads regular cleaning and sanitation work. Additional duties include leading shift meetings, reporting customer or employee complaints and issues to the MOD, and moving and stocking food products weighing up to 50 pounds.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed