Team Leader

Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering a “WOW” guest experience, including ensuring food quality/safety, executing on the components of the guest service puzzle, maintaining restaurant cleanliness, and ensuring compliance with all JIB procedures and standards, the Service Profit Chain (SPC) and Brand Promise. Regular and prompt attendance is required for this position.

KEY DUTIES/RESPONSIBILITIES:

Internal Service: Works with restaurant management and team members to support the Service Profit Chain (SPC). Displays a strong commitment to the restaurant team by helping to create a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; supports management with conducting on-boarding and training; provides feedback and recognition; ensures personal and uniform cleanliness. Understands and utilizes JIB systems, processes, and tools; complies with all state and federal labor laws and regulations. Apprises management of potential employee issues or problems.

External Service: Assists in managing daily activities to achieve excellence in restaurant operational performance. Supervises operational activities to ensure guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality. Ensures all activities are in compliance with JIB systems, procedures, and food safety requirements and continuously looks for ways to improve the guest experience. Maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance.

Higher Profits: Uses management information tools, under direction and guidance from restaurant manager, to analyze restaurant operational and financial performance each Period, including labor reports, health inspections, VOG reports, health inspections, HACCP, etc; assists in executing action plans to improve overall restaurant performance. Maintains focus on increasing restaurant sales and profitability by understanding and executing the Service Profit Chain. Monitors costs and adherence to standards and performance goals.

Required qualifications:

• 18 years or older
• Legally authorized to work in the United States