Lead Team Member
Description
Manager in the daily front and back of house restaurant operations and guiding the front and back of
house team members. It is the expectation that the Lead 1 is fully certified in all front and back of house positions. This is a non-exempt position As a Lead 1, you are responsible for encompassing our goal of providing each guest with a truly
outstanding experience as well as: ● Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
● Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe
workplace
● Assisting the GM in training front of house team members to achieve established policies and
procedures
● Assisting the Executive Kitchen Manager in the training of kitchen team members using the
certification process
● Assisting in the rollout of limited time menu offers or new menu items and recipe changes
● Assisting in executing the setup of salad, grill, carve, cashier station, Prep, Dish, Bus etc stations for
service
● Advising Executive Kitchen Manager and General Manager of any employee related issues
● Assisting in day-to-day practices related to the team including initial and ongoing training
● Reviewing and guiding the completion of Front of House team members training checklist and
certification using Tender Greens Training Certification Process
● Assisting in morning and evening line checks, food tastings and pre-shift meetings
● Participating in food safety and line checks to ensure food standards are met and executed safely
● Participates and assisting in employee safety training and LMS signoffs and meeting safety standards
● Participating in handling guest complaints that happen during their shift when a GM and EKM is not
present
● Assisting with the opening and/or closing of the restaurant depending on schedule
● Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted
according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds,
and doing a system refresh
● Conducting nightly notes and entering sales into the purchase tracker
● Supporting operations by performing any other duties as assigned to ensure the restaurant is
producing to standards
● All other duties as assigned
Qualification Requirements for this position are:
● Prior kitchen and FOH experience
● Demonstrated leadership skills, including coaching, and motivating a team
● Solid base knowledge of culinary technique and its practical application
● Must enjoy and be able to succeed in a fast-paced and high stress work environment
● Customer service focused and solution oriented
Job Summary: Our Lead 1 is responsible for assisting the General Manager and Executive Kitchen
● Ability to work a flexible schedule based on restaurant needs
● Commitment to continuing culinary development in both technique and perspective
● Ongoing current Food Safety Manager certification
● Bilingual Spanish/English is a plus
Physical, cognitive, social, and environmental requirements include:
● Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
● Repetitive forward bend of head/neck
● Some bending/kneeling/stooping/twisting/reaching required
● Some repetitive motion and force required
● Must be able to stand/walk for long periods of time (not all at one time)
● Must be able to work in a hot kitchen environment
● Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
● Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
● All requirements are subject to possible modification to reasonably accommodate individuals with
disabilities
● Hours: Must be available to work varied shifts including nights and weekends
This job description for Lead 1 only provides an overview of job responsibilities that are subject to
change.
I acknowledge that I have read and understand the expectations of the role as outlined in the job
description.