Team Lead

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

26d

About The Position

The Team Leader ensures that each customer’s experience meets or exceeds expectations. The role supervises Team Members and leads them in completing tasks according to standards, while also performing Team Member duties as needed to maintain a high level of customer service. The Team Leader supports Whataburger’s goal of customer satisfaction. To support career development, 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 be able to frequently immerse or expose hands to water, cleaning and sanitation solutions, meat, poultry, seafood, and produce items.
Must wash hands frequently.

Responsibilities

Protect and promote the Whataburger brand.
Notify management with sufficient lead time when unable to report to work as scheduled.
Attend meetings and training sessions as required by management.
Escalate problems beyond the Team Leader’s authority to the Manager on duty.
Continuously improve leadership style and personal performance.
Demonstrate Whataburger’s Family Value Proposition: Pride, Care, and Love.
Continue learning and improving job skills as directed through performance appraisals.
Enforce company standards consistently and fairly in accordance with Team Member Guidelines.
Maintain professional relationships with other Whataburger Family Members.
Provide on-the-spot training, positive feedback, and encouragement for Team Members to ask questions.
Inform the Manager of critical training opportunities and identify training needs before assigning work for upcoming shifts.
Evaluate Team Member performance; assist with, supervise, and conduct training as directed; and reinforce company policy.
Identify the facts behind performance issues before determining corrective action, and provide constructive performance feedback supportively.
Serve as a role model and resource for other Team Members.
Assist restaurant management with administrative tasks such as cash reporting, inventory audits, deposits, closeouts, and payroll adjustments.
Perform operational tasks as requested and set an example in any role or shift assignment.
Ensure products meet quality standards, are prepared as ordered, and are delivered within service-time standards.
Monitor Drive-Thru production flow and follow up regularly to keep pace with traffic.
Maintain standards for personal and employee appearance and for the property, dining area, restrooms, exterior, and food production areas.
Promote excellent customer relations, communicate directions clearly, and follow up to ensure actions are completed as intended.
Ensure work is performed according to policy and procedure, using exceptions as training opportunities.
Ensure Team Members report for work and clock in and out as scheduled.
Maintain safety policies and procedures, ensure Team Members use appropriate precautions and safety equipment, and keep equipment operating safely within company guidelines.
Complete shift reports, record food inventory at the beginning and close of shifts as directed, and follow emergency procedures.
Take on additional responsibilities as assigned.
Ensure customers receive their orders as requested and within service-time standards, and maintain the restaurant’s appearance.
Change out point-of-purchase materials when necessary, answer the phone according to procedure, and resolve customer complaints in accordance with company policy.
Demonstrate fiscal responsibility and follow cash-handling policies.
Monitor cash handling, sales terminals, and inventory controls; prepare deposits; manage the change fund; audit registers; and record discrepancies.
Control labor and food expenses in relation to sales, take appropriate action to support productivity, and control food costs through proper portioning.
Support organizational goals, complete management-assigned tasks and projects, promote teamwork, accept constructive criticism, listen to employees while following the chain of communication, and contribute an appropriate share of work toward restaurant success.