Team/Crew Leader

The hiring establishment for this role is a restaurant operating within the fast-paced food service industry. Known for its commitment to quality products and exceptional guest service, this company has built a reputable brand by maintaining high operational standards and fostering a supportive work culture. The organization offers a dynamic work environment where team collaboration and leadership are highly valued. Recognized for prioritizing both employee development and customer satisfaction, the restaurant ensures thorough training and continuous improvement practices to enhance overall performance.

This position is for a Team or Crew Leader who will report directly to the Manager on Duty (MOD). It is a nonexempt role requiring a minimum commitment of 30 hours per week, with shifts that may include irregular hours such as nights, weekends, and holidays. The primary responsibility of this position is to perform, lead, and supervise essential operational duties across various stations including fountain and frozen beverages, dresser, front and back swamp stations, grill, switchboard, expeditor, food preparation, and drive-thru service if applicable.

In addition to performing daily station tasks, the Team/Crew Leader will assist with new employee orientation and training, ensuring that all team members adhere to company policies, procedures, and operational standards. Maintaining a clean and sanitary work environment is a critical part of the role, encompassing regular cleaning duties like trash disposal, mopping, sweeping, washing dishes and food prep tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and disposing of used grease. This ensures compliance with health and safety regulations and supports excellent food quality and service.

The Team/Crew Leader also plays an important role in leading shift meetings, managing team communication, and reporting any customer or employee concerns to the MOD. This position requires the physical ability to move and stock food products weighing up to 50 pounds, reflecting the physical demands of the restaurant environment, which frequently involves continuous standing, bending, reaching, stooping, stretching, and lifting. There is also regular exposure to heat, hot liquid shortening during cooking, and freezer temperatures during stocking, with occasional exposure to extreme weather conditions depending on the location.

Successful candidates must possess a general knowledge of restaurant or retail operations, basic math and reading abilities, as well as effective verbal and written communication skills. Leadership, multi-tasking, decision-making, time management, conflict resolution, and the ability to follow directions are essential traits that contribute to the effectiveness of this leadership role.

This role offers an excellent opportunity for individuals looking to build their careers in the food service industry, develop leadership skills, and work in a collaborative team environment. The establishment values employees who demonstrate strong work ethics and a commitment to delivering quality guest experiences. By taking on the Team/Crew Leader role, you will be actively involved in shaping the day-to-day operations and ensuring the restaurant maintains its high standards for service and cleanliness.