Team/Crew Leader

This job opportunity is with a well-established restaurant known for providing quality food products and exceptional service to its guests. The company operates in the fast-paced food service industry, emphasizing both customer satisfaction and operational excellence. With a commitment to maintaining high standards, the restaurant values teamwork, leadership, and dedication to continual improvement. The work environment is dynamic, involving various operational stations such as grill, drive-thru, and food preparation, requiring a proactive and hands-on approach from all staff.

The role of Team/Crew Leader is vital to the daily operations of the restaurant. Reporting directly to the Manager on Duty (MOD), this nonexempt position demands a minimum commitment of 30 hours per week, with expectations to work irregular hours including nights, weekends, and holidays. The Team/Crew Leader performs, leads, and supervises essential station duties such as fountain and frozen treats, food dresser, front and back swamp, grill operations, switchboard handling, food preparation, and drive-thru service when applicable.

The Team/Crew Leader will assist with new employee orientation and ongoing training to ensure team members fully understand their roles and responsibilities. This role involves ensuring compliance with all company policies, procedures, and operational standards to maintain smooth restaurant functionality. Duties also include leading regular cleaning and sanitation activities that are crucial for health and safety compliance, such as trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping down counters, sanitizing areas, cleaning equipment, and handling grease disposal.

In addition to operational tasks, the Team/Crew Leader will conduct shift meetings to communicate expectations and updates to the team, represent the frontline resolution for customer and employee complaints by escalating issues to the MOD, and assist with physical inventory management, including moving and stocking food products weighing up to 50 pounds. This role requires strong organizational skills and the ability to perform multiple tasks simultaneously while maintaining leadership and decision-making capabilities.

Working in this restaurant environment involves continuous physical activity such as standing, bending, reaching, moving, stooping, stretching, and lifting. The Team/Crew Leader must adapt to frequent exposure to heat and hot liquid shortening during cooking processes, and cold exposure when stocking food items in the freezer. There may also be occasional exposure to extreme weather conditions depending on the time of year.

Overall, this is a challenging yet rewarding position for individuals passionate about restaurant operations and leadership. The Team/Crew Leader plays a critical role in supporting operational success and fostering a positive work environment that prioritizes quality service and teamwork. Those who thrive in fast-paced, physically demanding settings and are eager to develop their leadership skills will find this role an excellent opportunity.