Team Leader - Full-time / Part-time

Role Summary

The Team Leader runs shifts, leads team members, and supports the restaurant management team.  This is an entry level management position reporting to the restaurant management team.  The Team Leader shares accountability with the restaurant management team for all restaurant operations focusing on, satisfying guests, developing team members, and growing sales and profits.  

Reports To: Restaurant Management Team                                                                   FLSA Status: Exempt

Key Duties & Responsibilities:

To perform this role successfully, an individual must be able to perform each of the key duties and responsibilities.[1]

Service:  Priority number one is the total satisfaction of all Long John Silver’s guests.  Address and resolve all guest inquiries and concerns in a timely and courteous manner. Take Responsibility for positive engagement with all guests. Assisting management team in maintaining Standards Excellence Review (SER) scores at or above 88 and Customer Loyalty Tool  (CLT) scores at or above 60.

People: Motivate Team Members to perform at or above expected performance levels.  When in charge ensures staffing levels meet guest service requirements. Treat all Team Members with respect, foster a sense of team work, and make Long John Silver’s not just a place people work, but a place people belong.

Place: Maintain a safe, secure, and comfortable environment for our guests and team members. Ensure the restaurant, its furnishings and equipment is clean and in good working order while leading a shift.  Provide a guest environment that encourages new guests to visit and regular guests to return.

Product: Ensure that ingredients and menu items are properly stored, handled, prepared and presented with the greatest care and concern for food safety and guest satisfaction.   Positively impact profitability by effectively controlling waste.  Ensure that every guest experiences  ”Come- back quality“ taste and service.

Other: Learns to forecast sales, create schedules, order and track inventory, and complete weekly and business period reports.  Ensures cash control, security, safety, and food quality standards are met.  Performs other duties as assigned by restaurant management.

Core Competencies:

To perform this role successfully, an individual should demonstrate the following competencies.[1]

Interpersonal: Responds promptly to guest needs; Manages difficult guest situations; Solicits guest feedback to improve service; Effectively responds to requests for service and assistance.

Intellectual: Identifies and solves problems in a timely manner; Develops alternative solutions; Adapts to changes in the work environment; Manages competing demands; Meets challenges with resourcefulness; Develops innovative approaches and ideas.

Leadership: Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness; Delegates work assignments when appropriate; Accepts feedback from others.

Self-Management: Exhibits sound and accurate judgment; Accepts responsibility for own actions; Treats people with respect; Works with integrity and ethically; Displays passion and optimism.

Organizational: Completes administrative tasks completely and on time; Follows policies and procedures; Supports organizations goals and values; Treats people with respect; Demonstrates integrity and ethical decision making.

Qualifications:

The requirements listed below are representative of the knowledge, skill and/or ability required to successfully perform this role.[1]

Education & Experience: High School diploma or GED.   Minimum of 3 months of team member experience.   Must pass the Team Leader Readiness check list.  Candidates must be at least 18 years old

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Availability: Must have transportation and the ability to work rotating shifts.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential requirements of the role. [1]

While performing the duties of this role, the employee is regularly required to stand and walk; talk and hear, to communicate with employees; and taste or smell. The employee is frequently required to handle, feel and reach with hands and arms.  The employee is occasionally required to sit, climb or balance; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds.   Specific vision abilities required by this role include peripheral vision and the ability to adjust focus.

Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential requirements of the role. [1]

While performing the duties of this role, the employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.

[1] Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the role.