Team/Crew Leader

The hiring company is a reputable restaurant recognized for its commitment to providing quality products and exceptional service to guests. As a well-structured and dynamic establishment, it focuses on creating a positive dining experience through efficient operations and a welcoming atmosphere. The restaurant operates with a clear organizational hierarchy, where team members' contributions are valued and recognized. This role falls within the nonexempt employment category, implying hourly-based compensation and eligibility for overtime payments per labor regulations. The expected work schedule is a minimum of 30 hours per week, with irregular hours including nights, weekends, and holidays to accommodate busy service periods and ensure smooth operational coverage.

The position of Team/Crew Leader is a pivotal role in the restaurant’s operational framework. The individual in this role is responsible not only for performing various operational duties but also for leading and supervising station-specific teams to maintain high standards in food quality and service. The leader oversees multiple stations such as fountain and frozen dessert areas, front and back swamp (likely preparation zones), grill sections, switchboard operations, expediting food orders, food preparation, and drive-thru service if applicable. This responsibility involves hands-on participation as well as guiding and monitoring team members to achieve operational excellence.

In addition to day-to-day operational tasks, the Team/Crew Leader plays an essential role in employee orientation and training, ensuring that new hires are well-prepared and integrated into the team. Adherence to all company policies, procedures, and operational standards is a critical component of the role, emphasizing the importance of safety, hygiene, and quality control within the restaurant environment. The leader is also tasked with supervising regular cleaning and sanitation duties to maintain compliance with health regulations—this includes tasks such as trash disposal, floor mopping and sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food prep areas, cleaning equipment, and managing waste products like used grease.

Furthermore, the Team/Crew Leader conducts shift meetings to communicate updates and operational goals directly to the team, fostering a culture of transparency and collaboration. Handling customer or employee complaints and escalating issues to the Manager on Duty ensures prompt resolution and maintains a positive working environment. The role requires physical capability to move and stock food products weighing up to 50 pounds, reflecting the active nature of the position. Additional duties may be assigned as needed, highlighting the dynamic and varied nature of work in a fast-paced restaurant setting.

Overall, this position demands an individual who is not only skilled in operational tasks but also exhibits strong leadership qualities, effective communication, multitasking, decision-making, and conflict resolution skills. Candidates must be comfortable standing, bending, reaching, moving, and lifting throughout their shifts and able to work under varying temperature conditions, including exposure to heat, hot liquids, and freezer environments. This role offers an excellent opportunity for motivated individuals seeking to grow their careers in restaurant management and operations within a supportive and structured workplace.