Food Service Team Lead

Food Service Operations · Costa Mesa, California

Description

JOB OVERVIEW

FOOD SERVICE TEAM LEADERS are responsible for overseeing, planning, organizing, directing and accepting responsibility for activities for the operations of the Restaurant.

Hiring Range: $17.00 - $25.00/hr DOE

Under the Food Service Manager supervision, the Food Service Team Lead performs the following duties:

TYPICAL DUTIES & RESPONSIBILITIES

  • Take inventory of dry storage and ordering supplies when needed
  • Utilize the Team Leader checklist at the beginning of each shift
  • Document any situations or problems to Manager on Duty and on the daily Managers Report
  • Responsible for handling customer complaints and concerns and create agreeable solutions to ensure repeat customers
  • Plan and execute service and training schedules within labor budgets and goals for food service
  • Work with fellow employees and lead by example in the department
  • Assist Food Service Manager with interviewing, hiring, training and performance reviews of Food Service staff
  • Monitor safety, repair, and maintenance of equipment and identifies and reports equipment problems and schedules immediate repair
  • Continually inform Food Service Manager/Store Management on ideas to improve productivity and customer service, staff morale and development, procedure problems, customer complaints, and recipe consistency and quality control
  • Other duties as assigned

JOB REQUIREMENTS

  • Familiar with Deli, Juice Bar, and Restaurant functions
  • Has demonstrated leadership abilities, excellent communication skills (written and verbal), excellent customer service skills and proficiency in basic math

QUALIFICATION GUIDELINES

Any combination equivalent to, but not limited to, the following:

Training/Education:

  • Minimum of High School Diploma or G.E.D. certificate

Experience

  • Must have prior experience in the food service industry

Knowledge of:

  • Verbal proficiency of the English language, and be able to read and write at an advanced level
  • Leading a team
  • Use of commercial kitchen equipment

Ability to:

  • Model excellent customer service, and hold your staff accountable for doing the same
  • Be able and prepared to cover breaks for other food service staff
  • Place service calls, deal with vendors and contractors

Physical Requirements/Working Conditions:

  • Lift food and dishes up to 50 lbs. Up to 100 times per day
  • Carry trays of dishes and boxes of products up to 25 feet
  • Push/pull carts and dollies
  • Constant walking and standing

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.