Team/Crew Leader

Team/Crew Leader

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

Essential job duties include:

• 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 include:

• Lead shift meetings
• Report customer or employee complaints/issues to manager on duty
• 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 include:

• 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