Team Lead

• Assists in supervising Restaurant Environment during scheduled shifts with very limited decision making authority:
  • Ensures prompt, friendly service according to company guidelines
  • Builds a culture using the Vision / Mission statement to guide People, Profits, and Guest Experience
  • Ensures the immediate response and correction of all verbal guest complaints
  • Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues
  • Teaches and enforces alcohol awareness
  • Assist in maintaining adequate inventory levels
  • Ensures product preparation and presentation uncompromisingly meeting company standards
  • Ensures effective safety and security programs according to company policy and government standards and reports any concerns to Associate or General Manager
  • Promotes restaurant organization, cleanliness and sanitation
• Completes basic assigned administrative functions associated with restaurant opening and closing procedures
• Ensures cash handling procedures are completed according to company and brand policy
• Manages service of alcohol according to all state and federal laws and regulations, as well as company and brand and policies and standards
• Accepting and auditing deliveries
• Assists in supervising Team Member performance
• Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image
• Performs other related duties as required and assigned

• Point-of-sale computerized system
• Phone
• Soda fountain operation
• Tabletop Electronic Device
• Office equipment such as computers, printers, and scanners.
• Broiler, Grill and Mid Stations within a kitchen
• Weight and measurement devices
• Cooking tools and utensils
• Dishwashing station and equipment
• Operation of cleaning tools such as cleaning cloths, buckets, brooms, mops, hoses
• Pots, Pans and trays
• Computer monitor and kitchen order management systems
• Operation of blenders, frozen drink machines, and other bar equipment

• 21+ years old
• ServeSafe Alcohol Certification a plus
• Reading, writing, basic math and verbal communication skills in English is required
• Bi-lingual experience a plus
• Reliable transportation and government issued driver’s license required
• High School Degree or GED required
• Proven ability to handle complex customer service situations
• Ability to pass company background check
• 1-2 years of supervisory experience, preferably in a casual dining or bar service capacity
• Ability to work 20-40 hour work weeks and flexible schedule consisting of mornings, mid-day shifts, evenings, weekends and holidays

• Sound judgement
• Decision maker
• Problem solver
• Organization and planning
• Communication
• Attention to detail
• Coaching
• Accountable
• Friendly/Engaging

• Ability to wipe down table tops, table legs, pick up debris off of the floor, and wipe down booth seats in the bar area of the restaurant.
• Transports plates, glasses, and baskets to and from the service bar and kitchen more than 30 times per shift.
• Mobility required during the entire shift.
• Transports glass racks and cases up to 25 pounds up to 15 times per shift.
• Ability to stand and exert fast-paced mobility for periods of up to four (4) hours in length.
• Must have a good sense of balance, be able to reach, bend, stoop, and kneel and frequently lift as much as 50 pounds.
• Frequent immersion of hands in water every five (5) minutes throughout a shift.
• Must be able to speak clearly and listen attentively to guests and other employees.

WORKING CONDITIONS: Subject to wet floors; loud noises; fast-paced; outdoor conditions.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.