Job Details

*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