Team Lead

POSITION SUMMARY Supervisory position primarily responsible for leading a shift and people and processes for delivering superior food and beverage service to restaurant guests within the restaurant according to Potomac Family Dining Group and Applebee’s brand standards for timeliness, accuracy, and guest service. ESSENTIAL DUTIES AND TASKS Assists in supervising Restaurant Environment during scheduled shifts with very limited decision making authority: Ensures prompt, friendly service according to company guidelines Builds a culture using the Vision / Mission statement to guide People, Profits, and Guest Experience Ensures the immediate response and correction of all verbal guest complaints Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues Teaches and enforces alcohol awareness Assist in maintaining adequate inventory levels Ensures product preparation and presentation uncompromisingly meeting company standards Ensures effective safety and security programs according to company policy and government standards and reports any concerns to Associate or General Manager Promotes restaurant organization, cleanliness and sanitation Completes basic assigned administrative functions associated with restaurant opening and closing procedures Ensures cash handling procedures are completed according to company and brand policy Manages service of alcohol according to all state and federal laws and regulations, as well as company and brand and policies and standards Accepting and auditing deliveries Assists in supervising Team Member performance Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role‑model image Performs other related duties as required and assigned EQUIPMENT/ COMPUTER SKILLS Point‑of‑sale computerized system Phone Soda fountain operation Tabletop Electronic Device Office equipment such as computers, printers, and scanners. Broiler, Grill and Mid Stations within a kitchen Weight and measurement devices Cooking tools and utensils Dishwashing station and equipment Operation of cleaning tools such as cleaning cloths, buckets, brooms, mops, hoses Pots, Pans and trays Computer monitor and kitchen order management systems Operation of blenders, frozen drink machines, and other bar equipment SUPERVISORY RESPONSIBILITY Any hourly Team Member on shift at the given time MINIMUM QUALIFICATIONS 21+ years old ServeSafe Alcohol Certification a plus Reading, writing, basic math and verbal communication skills in English is required Bi‑lingual experience a plus Reliable transportation and government issued driver’s license required High School Degree or GED required Proven ability to handle complex customer service situations Ability to pass company background check 1-2 years of supervisory experience, preferably in a casual dining or bar service capacity Ability to work 20‑40 hour work weeks and flexible schedule consisting of mornings, mid‑day shifts, evenings, weekends and holidays KEY COMPENTENCIES Sound judgement Decision maker Problem solver Organization and planning Communication Attention to detail Coaching Accountable Friendly/Engaging PHYSICAL DEMANDS Ability to wipe down table tops, table legs, pick up debris off of the floor, and wipe down booth seats in the bar area of the restaurant. Transports plates, glasses, and baskets to and from the service bar and kitchen more than 30 times per shift. Mobility required during the entire shift. Transports glass racks and cases up to 25 pounds up to 15 times per shift. Ability to stand and exert fast‑paced mobility for periods of up to four (4) hours in length. Must have a good sense of balance, be able to reach, bend, stoop, and kneel and frequently lift as much as 50 pounds. Frequent immersion of hands in water every five (5) minutes throughout a shift. Must be able to speak clearly and listen attentively to guests and other employees. TRAVEL Negligible WORKING CONDITIONS Subject to wet floors; loud noises; fast‑paced; outdoor conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr