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
