San Antonio International Airport - FT Team Lead - Merit Coffee

Paradies Lagardère•San Antonio, TX

2d•Onsite

About The Position

The Team Lead guides team members, supports daily restaurant operations, and helps ensure guests receive outstanding service. The role includes training and developing employees, maintaining food quality and safety standards, and keeping the restaurant operating smoothly during busy travel periods. The Team Lead leads by example and assists wherever needed, including serving guests, preparing food, managing inventory, resolving issues, and supporting the team during peak business hours. The position contributes to a positive team culture and effective operations at Merit Coffee in San Antonio International Airport. Shift leaders support guest satisfaction through proper employee training and adherence to company standard operating procedures. They coordinate team members performing tasks such as food preparation, stocking, serving, cleaning and resetting tables and counters, greeting guests, and answering questions. The role helps deliver first-class experiences to the traveling public.

Responsibilities

Warmly greet and acknowledge guests upon arrival.
Meet company standards for food and beverage quality, service, and atmosphere while building positive customer relations.
Serve as a role model, remain accessible to staff, and develop leadership and motivational skills.
Work efficiently and with a sense of urgency while consolidating tasks.
Support programs that enhance staff morale and training.
Assist with food, beverage, and labor-management costs, receiving, storage, and inventory management.
Lead each shift by delegating duties, assigning tasks, and following up with team members.
Build effective working relationships with customers, supervisors, and team members.
Work proficiently in each area of the restaurant and assist where needed.
Follow inventory control procedures to reduce product loss.
Maintain cleanliness and organization throughout the restaurant.
Prepare food when necessary.
Check food quality and temperatures throughout the day to maintain food safety expectations.
Follow sanitation and safety procedures to protect guests and team members.
Follow procedures and guidelines for opening and closing the restaurant.
Identify kitchen backups and work with managers to reorganize when necessary.
Demonstrate commitment to completing the job.
Create and deliver first-class experiences for the traveling public.