TeamCrew Leader

Position: Team/Crew Leader

Immediate Supervisor: Manager on Duty (MOD)

Status: Nonexempt

Position Summary: This position performs leads and supervises basic operational duties to provide quality products and service to guests.

Essential Job Duties:

• Perform lead and supervise station duties (fountain & frozen dresser front swamp back swamp grill switchboard expeditor food prep and drive-thru (if applicable)) as assigned to meet operational standards
• Assist with new employee orientation and training
• Comply with all company policies procedures and operational standards
• Perform lead and supervise regular cleaning and sanitation duties including trash disposal mopping sweeping washing dishes and food preparation tools wiping counters sanitizing food preparation areas cleaning equipment and emptying used grease pursuant to operational standards
• Regular attendance

ADDITIONAL DUTIES:

• Lead shift meetings
• Report customer or employee complaints/issues to MOD
• Move and stock food product weighing up to 50 pounds
• Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Knowledge/Skills
• General restaurant or retail knowledge
• Basic math and reading skills
• Effective verbal and written communication skills
• Ability to follow directions
• Multi-tasking decision-making leadership time-management and conflict-resolution skills

Work Environment: Continuous standing bending reaching moving stooping stretching and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions

Required Experience:

Manager