The Team/Crew Leader performs, leads, and supervises basic operational duties to provide quality products and service to guests. The role includes completing and supervising assigned restaurant stations, supporting employee orientation and training, and ensuring company policies and operational standards are followed. The Team/Crew Leader also performs and supervises cleaning and sanitation tasks, leads shift meetings, and reports customer or employee complaints and issues to the Manager on Duty. The position requires a minimum of 30 hours per week, with irregular hours that include nights, weekends, and holidays. It is nonexempt.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed