Team Lead

Whataburger (Whataburger of Mesquite, Inc.)•Forney, TX

26d

About The Position

The Team Leader ensures each customer’s experience meets or exceeds expectations by supervising and guiding Team Members to perform tasks according to standards. The Team Leader also performs Team Member duties as needed to maintain a high level of customer service and support Whataburger’s goal of customer satisfaction. To support career development at Whataburger, the Team Leader participates in a skills development program and must achieve certification in specific stations associated with the position.

Requirements

Must be able to lift up to 50 pounds.
Must be able to stand for the entire shift.
Must be able to reach, bend, stoop, lift, shake, stir, pour, carry, and push.
Must be able to read orders on tickets, menu boards, receipts, and similar materials.
Must tolerate frequent hand contact with or immersion in water, cleaning and sanitation solutions, and food products including meat, poultry, seafood, and produce, as well as frequent handwashing.
Must participate in a skills development program and achieve certification in specific stations associated with the position.

Responsibilities

Protects and promotes the Whataburger brand.
Notifies management with sufficient lead time when unable to work as scheduled, attends required meetings and training, and escalates issues beyond the Team Leader’s authority to the Manager on duty.
Continually develops leadership style and personal performance.
Demonstrates Whataburger’s Family Value Proposition of “Pride, Care, and Love,” develops job skills, and consistently enforces company standards fairly.
Maintains professional relationships and provides on-the-spot coaching, positive feedback, and training to Team Members.
Identifies training needs and opportunities, evaluates Team Member performance, assists with training, reinforces policy, and addresses performance issues based on the facts.
Serves as a role model and resource for Team Members and promotes teamwork.
Assists restaurant management with administrative tasks, including cash reporting, inventory audits, deposits, closeouts, and payroll adjustments.
Performs operational tasks as requested and models expected work practices, including when filling a shift position.
Ensures products meet quality standards, are prepared as ordered, and are delivered within service-time standards.
Monitors drive-thru production flow and follows up regularly to keep pace with traffic.
Maintains the appearance of employees, restaurant property, dining area, restrooms, and food production areas to company standards.
Promotes excellent customer relations, communicates directions clearly, and follows up to ensure actions are completed as intended.
Ensures operations follow company policies and procedures, using exceptions as training opportunities.
Ensures Team Members report to work and clock in and out as scheduled.
Maintains safety policies and procedures, ensures Team Members use appropriate precautions and safety equipment, and keeps equipment operating safely within company guidelines.
Completes shift reports and records food inventory at the start and close of shifts as directed.
Knows and follows emergency procedures, handling emergencies in a controlled manner.
Ensures customers receive their orders as requested within service-time standards and maintains the restaurant’s appearance for customers.
Changes promotional point-of-purchase materials when necessary, answers the phone courteously according to procedure, and resolves customer complaints in accordance with company policy.
Demonstrates fiscal responsibility and follows cash-handling policies.
Monitors cash handling, sales terminal operations, and inventory controls; prepares deposits and manages the change fund; audits registers and records discrepancies.
Controls labor and food expenses in relation to sales, promotes productivity, and controls food costs through proper portioning.
Assists with preparing, reviewing, and making bank deposits.
Completes management-defined tasks or projects, accepts constructive criticism professionally, listens to employees while respecting the chain of communication, and contributes an appropriate share of work toward restaurant success.
Assumes additional responsibilities as assigned.