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, including: • Fountain • Frozen dresser • Front • Swamp • Back • Swamp • Grill • Switchboard • Expeditor • Food prep • 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 • Food preparation tools • Wiping counters • Sanitizing food preparation areas • Cleaning equipment • 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 • 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