Team/Crew Leader
About The Position
The Team/Crew Leader performs, leads, and supervises basic operational duties to provide quality products and service to guests. The position reports to the Manager on Duty (MOD) and is classified as nonexempt. Work requires a minimum of 30 hours per week, with irregular hours that may include nights, weekends, and holidays. The role includes performing and supervising assigned restaurant stations, assisting with new employee orientation and training, following company policies and operational standards, and carrying out cleaning and sanitation duties. 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.
Requirements
- General restaurant or retail knowledge.
- Basic math and reading skills.
- Effective verbal and written communication skills.
- Ability to follow directions.
- Multitasking, decision-making, leadership, time-management, and conflict-resolution skills.
Responsibilities
- Perform, lead, and supervise assigned station duties, including fountain and frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru if applicable, to meet operational standards.
- Assist with new employee orientation and training.
- Comply with company policies, procedures, and operational standards.
- Perform, lead, and supervise regular cleaning and sanitation, including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease.
- Maintain regular attendance.
- Lead shift meetings.
- Report customer or employee complaints and issues to the Manager on Duty.
- Move and stock food product weighing up to 50 pounds.
- Perform other job-related duties as assigned or required.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
