Team/Crew Leader

Position: Team/Crew Leader

Immediate Supervisor: Manager on Duty (MOD)

Status: Nonexempt

Position Summary: This position performs, leads, and supervises basic operational duties to provide quality products and service to guests.

Essential Job Duties:

Perform, lead, and supervise station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards

Assist with new employee orientation and training

Comply with all company policies, procedures, and operational standards

Perform, lead, and supervise regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards

Regular attendance

ADDITIONAL DUTIES:

Lead shift meetings

Report customer or employee complaints/issues to MOD

Move and stock food product weighing up to 50 pounds

Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

Knowledge/Skills

General restaurant or retail knowledge

Basic math and reading skills

Effective verbal and written communication skills

Ability to follow directions

Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions