Shift Supervisor/Team Leader

Position Overview: The Team Leader contributes to the success of the company through assisting in the daily operations of the restaurant. The Team Leader's responsibility is to assist in directing the operation of the restaurant in the absence of the General Manager and/or Assistant Manager while maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation. The Team Leader is also responsible for handling issues with team members, food suppliers, and guests directly then escalates them to the General Manager/Assistant Manager when necessary.

Reporting Relationship: The Shift Supervisor / Team Leader, reports to the General Manager - Assistant Manager.

Job Description

POSITION OVERVIEW:

The Team Leader is responsible for assisting the Schlotzsky's management team in all aspects of shift management to ensure successful operations, guest service and achievement of financial targets.

DUTIES AND RESPONSIBILITIES:

• Ensure all areas of the restaurant (exterior, drive through, lobby, dining room, restrooms, kitchen, bakery, back dock) are maintained to Brand standard
• Ensures recipe and prep standards are always followed at each restaurant station
• Ensures cash handling procedures are properly always followed
• Ensures safety and security standards are maintained and always followed
• Ensure food safety standards are always maintained.

Leadership Responsibilities

• Addresses guest issues that may arise, consults with management regarding complex issues.
• Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
• Communicates employee performance and policy/procedure violations to management for appropriate handling.
• Strictly adheres to Company procedures relating to cash handling, including but not limited to, safeguarding of cash, making deposits, auditing the safe, and documenting cash variances.
• Maintains the strictest of confidentiality with the safe combination and security code when applicable.
• Monitors applicable temperatures for food products to ensure adherence with established temperature ranges; ensures that all applicable products are coded and dated.
• Must maintain a calm and positive disposition when faced with a challenging situation.
• Must become familiar with and adhere to all Company policies and procedures.
• Must maintain a positive attitude and always follow the direction of managers.
• Must adhere to strict safety and sanitation standards.
• Report to work timely for each scheduled shift.
• Arrive and depart from work meeting all uniform and grooming standards.

GENERAL AND PHYSICAL REQUIREMENTS:

• Must be at least 18 years of age to operate certain kitchen equipment.
• Should be proficient and knowledgeable of procedures for all kitchen stations and guest service stations.
• Opens and closes the restaurant in the absence of upper management.
• Unload and stock inventory items

*Any other duties as assigned by the General Manager.