Culver's Team Leader

Workstream; Owensboro (KY); On-site; USD 42,000 - 62,000; Full time

Job summary

Culver’s is seeking an Entry Level Manager in Owensboro, KY. You will lead shifts, deploy staff, and ensure quality, guest service, and restaurant cleanliness while controlling labor and food costs. You will enforce policies, coach teammates, and maintain food safety and employment law compliance.

You’ll manage cash, monitor inventory, and complete field reports with focus on hospitality and safety. This role requires at least one year in a leadership/trainer role in a restaurant setting or

Qualifications

• One year in a leadership or trainer role in a restaurant or similar industry or equivalent experience.
• Certified from a national food safety program.
• Strong communication and decision‑making skills.
• Ability to resolve conflict in a professional manner.

Responsibilities

• Runs shifts with daily deployment to ensure quality, guest service and cleanliness while managing labor and food costs.
• Enforces policies and holds team members accountable for actions/behaviors.
• Ensures food safety practices and employment law compliance.
• Coaches team members as a mentor to develop a high performing team.
• Coaches on safety best practices and workplace safety.
• Performs managerial functions with the POS system.
• Responsible for restaurant cash management.
• Monitors inventory levels to ensure supplies for shifts.
• Follows up on visitation and field reports related to cleanliness and hospitality.
• Performs other duties as assigned.

Skills

Leadership

Communication

Decision‑making

Conflict resolution

Education

Food safety certification

Job description

CULVER’S® JOB DESCRIPTION

ENTRY LEVEL MANAGER

Reports to General Manager, 1st and 2nd Assistants

JOB SUMMARY

Maintains high standards of ethics and provides leadership, direction, and opportunity to the True Blue Crew to ensure that every guest who chooses Culver’s® leaves happy.

ESSENTIAL FUNCTIONS

• Runs shifts effectively with daily deployment sheet to ensure quality products, excellent guest service and restaurant cleanliness while maintaining labor and food costs
• Follows and implements restaurant policies and procedures effectively holding team members accountable for their actions and/or behaviors
• Ensures the accurate completion and follow through of all food safety practices and employment law compliance
• Demonstrates positive and effective role modeling for team members as a coach and mentor to promote team member growth and the development of a high performing team
• Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety
• Performs and understands managerial functions with the POS system
• Responsible for restaurant cash management
• Monitors inventory levels to ensure adequate supply for shift based on current restaurant sales
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance
• Performs any other miscellaneous job duties as assigned

QUALIFICATIONS

• One year in a leadership or trainer role in the restaurant or similar industry or equivalent combination of education and experience
• Certified from a national food safety program
• Strong communication and decision‑making skills
• Ability to resolve conflict in a professional manner

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS

The physical demands described here are representative of those to be met by a team member to successfully perform the essential functions of this job:

• Operate a computer and other office equipment for extended periods of time
• Move items weighing up to 50 pounds for various needs
• Use smell, sight, and taste for testing menu items
• Possess manual dexterity for assembly
• Able to reach, bend, push, pull and/or stretch body to grab or move items
• Remain in a standing/sitting position for 4 or more hours at a time
• Able to quickly move about inside and outside the restaurant
• Able to use various kitchen equipment such as deep fryers, grills, toasters, etc.
• Exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment
• Exposure to weather such as heat, cold, rain, snow and wind
• Able to see, read, and comprehend a variety of written or displayed media