Hospitality Team Lead - Guest Experience & Growth

Harri; Annapolis (MD); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Early Wage Access

Health Insurance

Dental Insurance

Vision Insurance

Telemedicine

Pet Insurance

401k Contribution

Paid Sick Leave

Parental Leave

Community Service Leave

Free Meal

Job summary

CAVA is seeking Team Leaders to bring our mission, values, and hospitality to life across our restaurants. TLs support performance with General Managers by leading the team daily, promoting a positive work environment, and delivering on commitments to guests.

They delegate routines, ensure standards, and help train other Team Members. This role involves opening/closing shifts, inventory, cash handling, food safety, and maintaining service quality.

Qualifications

• Hospitality-focused mindset and guest-centric approach.
• Experience coaching and developing restaurant team members.
• Familiarity with food safety practices and cleanliness standards.
• Ability to handle cash transactions and contribute to inventory/ordering.
• Capable of deploying staff on shifts to ensure service levels.
• Commitment to delivering high-quality guest experiences.

Responsibilities

• Lead daily team operations and support General Managers.
• Promote a positive work environment and uphold company commitments to guests.
• Delegate tasks, ensure standards are met, and support training.
• Open and close the restaurant, place orders, conduct inventory, handle cash.
• Ensure food safety practices are followed and issues are resolved.

Skills

Hospitality spirit

Team coaching

Food safety

Cash handling

Shift deployment

Guest service

Job description

CAVA is seeking Team Leaders to bring our mission, values, and hospitality to life across our restaurants. TLs support performance with General Managers by leading the team daily, promoting a positive work environment, and delivering on commitments to guests.

They delegate routines, ensure standards, and help train other Team Members. This role involves opening/closing shifts, inventory, cash handling, food safety, and maintaining service quality.