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Shift Leader Lake Mary
•30 days ago
| Estimated Pay | $18 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | 4235 WEST LAKE MARY BOULEVARD LAKE MARY, Florida |
Compare Pay
Estimated Pay We estimate that this job pays $17.65 per hour based on our data.
$13.4
$17.65
$24.82
About this job
Reports to GM and Operations Mgr.
Certifications Required – FOH, BOH, and Food Handler Certification
Duties and Responsibilities: Good Attitude, Teamwork, Employee Supervision, High Food Quality, Excellent Customer Service, Sanitation, Checklists, and Safety Procedures
Certifications Required – FOH, BOH, and Food Handler Certification
Duties and Responsibilities: Good Attitude, Teamwork, Employee Supervision, High Food Quality, Excellent Customer Service, Sanitation, Checklists, and Safety Procedures
Requirements
Job Requirements
Teamwork - Work in any area of the restaurant by assisting both managers and team members throughout their shift. Communicate with managers about items that need attention during your shift or the next shift. Work together and along side of cooks, servers, and managers.
Employee Supervision - Ensure all shift team members are adhering to Huey Magoo's policies and procedures, and alerting the GM or Asst Mgr of any issues. Evaluate the timing and flow of food service, food prep, cooking, and sanitation. Ensure team members are keeping up with rushes, and managing slow times for side work completion.
Food Quality - Awareness of the time food is held in warming stations. Ensuring food is being cooked to order, but not cooking more than necessary. Monitor produce freshness and prep, ticket times, and order accuracy. Perform routine temperature checks on food, oil, and equipment. Make sure food arrangement and portion sizes are correct.
Customer Service - Perform routine dining room visits to check on guest satisfaction, cleanliness, and flow of service. Observe servers to make sure they are using proper counter, table, and phone service standards. Taking ownership of any guest complaints by apologizing first, then analyzing the situation, and compensating the guest in the proper manner.
Checklists - Ensure opening, closing, and side duties checklists are being completed. Go behind both FOH and BOH team members and double check that the items have been completed and sign off on them.
Sanitation - Maintain a clean and sanitary restaurant during your shift. Prevent cross-contamination of food. Make sure gloves are being worn when touching ready to eat food. Prep tables and cutting boards are kept clean and sanitized. Keep kitchen organized and free of clutter. Dining room tables and counter tops are being bussed and cleaned. Floor is kept swept and spills are mopped immediately.
Safety - Have knowledge of what to do in case of an emergency: fire, injury, slip or fall, power outage, burglary, or any other crisis. Ensure only trained or qualified team members are handling hot cooking oil.
Teamwork - Work in any area of the restaurant by assisting both managers and team members throughout their shift. Communicate with managers about items that need attention during your shift or the next shift. Work together and along side of cooks, servers, and managers.
Employee Supervision - Ensure all shift team members are adhering to Huey Magoo's policies and procedures, and alerting the GM or Asst Mgr of any issues. Evaluate the timing and flow of food service, food prep, cooking, and sanitation. Ensure team members are keeping up with rushes, and managing slow times for side work completion.
Food Quality - Awareness of the time food is held in warming stations. Ensuring food is being cooked to order, but not cooking more than necessary. Monitor produce freshness and prep, ticket times, and order accuracy. Perform routine temperature checks on food, oil, and equipment. Make sure food arrangement and portion sizes are correct.
Customer Service - Perform routine dining room visits to check on guest satisfaction, cleanliness, and flow of service. Observe servers to make sure they are using proper counter, table, and phone service standards. Taking ownership of any guest complaints by apologizing first, then analyzing the situation, and compensating the guest in the proper manner.
Checklists - Ensure opening, closing, and side duties checklists are being completed. Go behind both FOH and BOH team members and double check that the items have been completed and sign off on them.
Sanitation - Maintain a clean and sanitary restaurant during your shift. Prevent cross-contamination of food. Make sure gloves are being worn when touching ready to eat food. Prep tables and cutting boards are kept clean and sanitized. Keep kitchen organized and free of clutter. Dining room tables and counter tops are being bussed and cleaned. Floor is kept swept and spills are mopped immediately.
Safety - Have knowledge of what to do in case of an emergency: fire, injury, slip or fall, power outage, burglary, or any other crisis. Ensure only trained or qualified team members are handling hot cooking oil.
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