Position: Team/Crew LeaderImmediate Supervisor: Manager on Duty (MOD)Status: NonexemptPosition 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 standardsAssist with new employee orientation and trainingComply with all company policies, procedures, and operational standardsPerform, 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 standardsRegular attendanceADDITIONAL DUTIES:Lead shift meetingsReport customer or employee complaints/issues to MODMove and stock food product weighing up to 50 poundsPerform other job-related duties as assigned or required Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidaysQualifications and Job Requirements:Knowledge/SkillsGeneral restaurant or retail knowledgeBasic math and reading skillsEffective verbal and written communication skillsAbility to follow directionsMulti-tasking, decision-making, leadership, time-management, and conflict-resolution skillsWork 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
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