Fast Casual Shift Lead

• Administer safety and security policies and practices as well as data collection, record keeping, and documentation.
• Coordinate the people, product, and processes to consistently deliver outstanding quality, service and cleanliness of a shift.
• Effectively manage the flow of the food product through the restaurant.
• Provide encore guest experiences as well as instill the beliefs, values and attitudes of the organization.
• Plan, organize, and track inventory.
• Maintain the equipment and building needed to achieve optimum quality, services and cleanliness.

• Work in a fast-paced, time-sensitive environment.
• Must be able to remain in a stationary position 50% of the time.
• Needs to be able to move around inside and outside the restaurant.
• Must be able to communicate proficiently with team members and guests.
• The person will occasionally stoop, bend, crouch, or climb, including the use of ladders.
• Frequently lift, push, pull and carry up to 50 pounds, including lifting overhead.
• Must be able to continuously use hands and wrists for grasping, cleaning, bagging, chopping and cooking.
• Must be able to maintain effective audio-visual perception and judgement to respond to the changing environment.
• Work in an environment that features hot and cold temperature variations and exposure to food allergens.

• Servant Leadership-create an environment where the team thrives and performs at their best by putting the team members and guests first.
• Teamwork-ability to work well with others.
• Guest Service-demonstrate a high level of service delivery.
• Multi-tasking-ability to manage multiple responsibilities at the same time by focusing on one task will keeping track of others.
• Commitment to Task-exhibit a high motivation, focus and a sense of urgency about work.
• Communication-ability to listen, understand, and clearly present information.
• Conflict Management and Coping-effectively manage stress and challenging situations.
• Business Acumen- ability to learn, execute and teach the business processes, equipment, systems and tools.

• High school diploma or equivalent.
• Prior experience in the restaurant industry.
• Prior experience in a leadership role.
• Ability to work a flexible schedule including nights and weekends.

• Guest Focused: Our success is linked to guest satisfaction. We will keep the guest the center of what we do.
• Develop Talent: We recognized that people are our most important asset. We strive to attract, motivate, recognize, and develop the best, diverse talent.
• Operational Excellence: We execute our systems with excellence. We strive to achieve the highest quality possible in everything we do.
• Continuous Improvement: We deliver what we promise but strive to deliver more than what is expected. We will embrace change when it allows us to improve excellence.

Compensation details: 17-19 Hourly Wage

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