Team/Crew Leader

Our establishment is a dynamic and customer-focused restaurant dedicated to delivering exceptional dining experiences through quality products and outstanding service. As a well-recognized entity in the food service industry, we pride ourselves on maintaining high operational standards, fostering a positive work environment, and nurturing the growth and development of our team members. Our commitment to excellence in service and product quality has established us as a trusted name among guests and the local community. We operate under a structured yet supportive framework where teamwork, leadership, and dedication drive our success.

The position of Team/Crew Leader plays a pivotal role within our restaurant operations. Reporting directly to the Manager on Duty (MOD), this nonexempt role involves performing, leading, and supervising basic operational duties to ensure that guests receive superior quality products and service. The Team/Crew Leader is entrusted with the responsibility of overseeing station duties across multiple areas including fountain and frozen stations, dresser, front and back swamp, grill, switchboard, expeditor, food preparation, and drive-thru where applicable. This multifaceted position requires versatility, strong leadership skills, and the ability to manage and coordinate tasks effectively to meet our operational standards.

In addition to operational responsibilities, the Team/Crew Leader assists with new employee orientation and training, ensuring that new hires are well-prepared to contribute to the team. Maintaining compliance with all company policies, procedures, and hygiene standards is crucial to this role, including supervising routine cleaning and sanitation tasks. This ranges from trash disposal and mopping to washing dishes and food preparation tools, sanitizing work areas, cleaning equipment, and handling grease disposal. The role demands physical stamina and a hands-on approach, requiring regular attendance and the ability to work irregular hours including nights, weekends, and holidays, typically a minimum of 30 hours per week.

Additional duties involve leading shift meetings to keep the team informed and aligned with daily goals, reporting any customer or employee complaints or issues promptly to management, and managing inventory by moving and stocking food products of up to 50 pounds. The Team/Crew Leader must also be adaptable, ready to perform other job-related duties as assigned or required, demonstrating a willingness to support various facets of the restaurant operation. This position combines operational leadership with direct participation in daily tasks, making it ideal for individuals who thrive in fast-paced, customer-oriented environments and who aspire to develop their management skills in the hospitality industry.