Team/Crew Leader

This job opportunity is offered by a well-established quick-service restaurant, renowned for delivering quality food and exceptional service to its guests. The restaurant operates with a strong focus on efficiency, customer satisfaction, and maintaining high standards of cleanliness and operational excellence. Known throughout the community for its friendly atmosphere and commitment to quality, this fast-paced environment is ideal for individuals who enjoy teamwork, leadership, and hands-on roles in a hospitality setting.

The position available is for a Team/Crew Leader, functioning under the direct supervision of the Manager on Duty (MOD). This role is classified as nonexempt and involves working a minimum of 30 hours per week, often including irregular hours, nights, weekends, and holidays to meet the needs of the business. The Team/Crew Leader plays a critical role in the day-to-day operations by performing, leading, and supervising various station duties to ensure every guest receives high-quality products and outstanding service during their visit.

The Team/Crew Leader's responsibilities span across multiple operational stations including but not limited to fountain and frozen beverages, food preparation areas such as the grill and dresser, front and back swamps, the drive-thru window (where applicable), expeditors, and the switchboard. This diversity demands a flexible and versatile individual capable of moving between tasks efficiently while maintaining operational standards.

An integral part of this leadership role involves assisting with new employee orientations and training, ensuring that all team members understand and adhere to the company’s operational policies and procedures. Furthermore, the Team/Crew Leader is tasked with enforcing sanitation and cleanliness standards, overseeing regular duties such as trash disposal, mopping, sweeping, washing dishes and food prep tools, wiping counters, and cleaning equipment, all vital to maintaining a safe and hygienic restaurant environment.

In addition to operational duties, the Team/Crew Leader is expected to lead shift meetings, communicate effectively with the MOD by reporting customer or employee complaints or issues, and assist in physical tasks such as moving and stocking food products weighing up to 50 pounds. The role requires someone who is reliable with regular attendance and exhibits strong multitasking, decision-making, leadership, time management, and conflict resolution skills.

The work environment is dynamic and physically demanding, involving continuous standing, bending, reaching, moving, stooping, stretching, and lifting. The nature of the role also exposes the individual to various temperature extremes, including heat and hot liquids during cooking and freezer temperatures when handling stock. Despite these demands, the position offers a rewarding opportunity to lead a team, develop valuable skills, and be part of a vibrant customer-focused enterprise in the restaurant industry.