Team/Crew Leader

The hiring establishment is a vibrant and customer-focused restaurant that is committed to providing high-quality food products and exemplary service to its guests. This restaurant operates in a fast-paced environment where efficiency, teamwork, and customer satisfaction are top priorities. Being a part of this establishment means joining a team that values operational excellence, effective communication, and leadership at every level. The restaurant prides itself on maintaining a welcoming atmosphere for both guests and employees, fostering a culture where staff members can grow and develop their skills in a supportive setting.

The position of Team/Crew Leader is a key role within this restaurant's operations. Reporting directly to the Manager on Duty (MOD), this nonexempt position is designed for individuals who are motivated to lead by example and ensure the highest standards of product quality and customer service. The Team/Crew Leader performs, leads, and supervises various basic operational duties across multiple stations including fountain and frozen products, dressing station, front and back swamps, grill, switchboard, expeditor, food prep, and drive-thru (if applicable). This role is instrumental in maintaining smooth operations during shifts, ensuring that both the food quality and service standards meet or exceed expectations.

As a leader, the Team/Crew Leader assists with new employee orientation and training, helping new hires acclimate to the restaurant’s practices and culture efficiently. The role involves ensuring compliance with all company policies, procedures, and operational standards to maintain a safe and productive work environment. The Team/Crew Leader also supervises regular cleaning and sanitation duties which include trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease. These tasks are pivotal in upholding the cleanliness and safety of the restaurant.

In addition to daily operational responsibilities, the Team/Crew Leader is expected to lead shift meetings to communicate important information and motivate the team. Reporting any customer or employee complaints to the MOD is also part of this leadership role, ensuring that issues are promptly addressed and resolved. Physical tasks such as moving and stocking food products weighing up to 50 pounds are common in this role, emphasizing the need for physical stamina and agility. Typically, this position requires availability for a minimum of 30 hours per week, encompassing irregular working hours including nights, weekends, and holidays, reflecting the dynamic nature of the restaurant industry.

The work environment is physically demanding, requiring continuous standing, bending, reaching, moving, stooping, stretching, and lifting within a restaurant setting. Employees are frequently exposed to heat and hot liquid shortening during cooking, as well as freezer cold when stocking food items. Occasion exposure to extreme weather conditions also occurs, depending on variable outdoor temperatures. This role is perfect for enthusiastic individuals seeking a challenging yet rewarding leadership opportunity in the restaurant sector, where they can develop essential skills such as multitasking, decision-making, leadership, time-management, and conflict-resolution while contributing directly to the customer experience and operational success.