Team Leader

Sbarro 3131 Manchester Expy Space #F6 Columbus, GA 31909 Benefits Paid Vacation Paid Sick Employee Meal Perks! Employer paid Short-Term Disability Long-Term Disability Accidental Death and Life Insurance Dental insurance Health insurance Vision insurance Critical Illness Summary Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front‑line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. Due to sales volume fluctuations and station responsibilities, the Team Leader may assist in fulfilling other position duties, and cross‑training in each duty is desirable. Essential Duties & Responsibilities Opening Duties Unlock and open the restaurant for daily operations. Supervise other team members in readying the restaurant, including cleaning duties and food preparation until the opening Manager arrives. Do not handle cash or access funds in the safe; that responsibility is reserved for the Opening Manager. Other duties as assigned. Server / Cashier Serve customers within their assigned station, following prescribed methods and standards for guest service. Enhance sales through purchase suggestions, proper serving procedure, and checking for guest satisfaction. Maintain product knowledge, including menu items and specials. Receive payment for all transactions in accordance with cash handling policy. Follow all required procedures outlined in Sbarro cash handling policy. Demonstrate full working knowledge of Sbarro point‑of‑sale register system. Complete cleaning and stocking duties per daily operating procedure. Practice food safety and sanitation standards. Follow cost control systems and waste guidelines. Assist other team members when required. Use gloves, utensils, and portion sizes correctly; maintain temperature of hot food and attractively present all food. Communicate timely with co‑workers and management regarding food on hand and its quality. Pizza Maker Prepare all food products per specifications in the Recipe Manual and Recipe Cards, using safety and sanitary procedures. Judge sales volume to determine pizza preparation and production needs. Communicate timely with co‑workers and management regarding food on hand and quality. Complete cleaning and stocking duties per daily operating procedure. Practice food safety and sanitation standards. Follow food safety temperature controls and cost control systems. Serve customers within the assigned station, following prescribed guest service standards. Maintain product knowledge and presentation, price, and specials. Use equipment, gloves, utensils, and portion sizes correctly; maintain temperature of hot food and attractive presentation. Assist other team members when required. Steam Cook / Prep Prepare all food products per specifications in the Recipe Manual and Recipe Cards, using safety and sanitary procedures. Operate all station preparatory equipment safely (knives, steam cooker, dough machine, pizza oven, stove, etc.). Function independently to prepare adequate product per production schedules. Maintain steam table items per Sbarro Recipe Manual and Product Cards, meeting local health requirements. Rotate all new and prepared products in FIFO manner. Follow food safety temperature controls and cost control systems. Dishwasher Maintain sink area, dining room tables, floors, service stations, restrooms, and trash receptacles in a clean, sanitized manner. Clean and sanitize all restaurant trays, pots, pans, and utensils (except knives) per prescribed methods. Wash and sanitize restaurant storage areas, including walk‑in freezers and refrigerators, as required. Assist with serving stations when needed, following guest service standards. Complete cleaning and stocking duties per operating procedures. Assist other team members when required. Use equipment, gloves, utensils, and portion sizes correctly; maintain temperature of hot and cold food and attractive presentation. Serve customers within the assigned station, following specified guest service standards. Maintain product knowledge and presentation of menu items and specials. Qualifications Ability to follow all health and safety laws, policies, and procedures. Ability to deliver food orders within specified time goals. Prolonged periods of standing, walking, bending, and stooping. Able to lift 50 pounds. Able to effectively and safely use kitchen knives. Adequate command of English language (understanding, speaking, reading, writing). Basic mathematical skills for accurate cash handling. Other Requirements Outgoing, enthusiastic, willing to serve the public positively. Able to arrive to work on time. Work cooperatively with team members and management staff. Handle stressful situations calmly and pleasantly. Manage multiple tasks. Employment Standards Must be at least 18 years of age and possess all documents and permits required by law. Previous restaurant experience is helpful but not required. ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world. #J-18808-Ljbffr