Team/Crew Leader

The hiring establishment is a dynamic restaurant operation focused on delivering exceptional food products and excellent service to its guests. The company emphasizes quality, cleanliness, and efficient operations to provide a comfortable and satisfying customer experience. Known for its commitment to operational excellence, this restaurant prioritizes adhering to strict policies, procedures, and sanitation standards to maintain a safe and welcoming environment for both employees and customers. The restaurant environment requires a high level of attention to detail and excellent teamwork skills to meet and exceed guest expectations consistently.

The Team/Crew Leader position is a critical role within the restaurant’s operational framework. Reporting directly to the Manager on Duty (MOD), this role is nonexempt and involves performing, leading, and supervising various basic operational duties. The Team Leader is responsible for managing station duties that may include fountain and frozen product handling, dresser work, front and back swamp operations, grill management, switchboard and expeditor responsibilities, food preparation, and drive-thru operations if applicable. The role involves direct leadership and supervision of team members to ensure that all tasks meet the restaurant’s operational standards.

This position includes assisting with the orientation and training of new employees to integrate them smoothly into the team. Maintaining compliance with all company policies, procedures, and operational standards is pivotal for success in this role. The Team Leader also leads regular cleaning and sanitation duties including trash disposal, mopping, sweeping, washing dishes and food prep tools, wiping counters, sanitizing food prep areas, cleaning equipment, and emptying used grease—all crucial tasks to maintain safety and hygiene. Regular attendance is essential to fulfill the responsibilities effectively.

Additional duties involve leading shift meetings to communicate important information and updates to the team, reporting any customer or employee complaints or issues to the Manager on Duty, moving and stocking food products which can weigh up to 50 pounds, and performing any other job-related tasks as assigned or required by management. The position demands a minimum availability of 30 hours per week with irregular shifts including nights, weekends, and holidays to ensure continuous coverage and operational stability.

This role is suited for individuals with general restaurant or retail knowledge, basic math and reading skills, and effective communication abilities. The Team Leader must be capable of following directions while demonstrating multitasking, decision-making, leadership, time management, and conflict resolution skills to manage a fast-paced and sometimes challenging work environment. The working conditions involve frequent standing, bending, reaching, moving, stooping, stretching, and lifting. The role also requires employees to work in varying temperatures, including heat exposure from cooking areas and cold exposure when stocking freezer items. Overall, this leadership position plays a vital role in maintaining high operational standards and guest satisfaction within a restaurant focused on quality, teamwork, and service excellence.