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
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