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