Restaurant Team Lead I - Operations & Growth

HMSHost; Fort Lauderdale (FL); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Holiday pay

Meal benefits

401(k) retirement plan with company 4%

Company paid life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral bonus

Job summary

HMSHost is seeking a Manager I to support branch management in performing QSR or restaurant operations. You will ensure a clean, ready-for-business environment, staff coverage, and adherence to high standards using prescribed policies. The role reports to upper management and requires varied schedules.

Essential functions include opening/closing tasks, supervising associates, staffing, and safety compliance. Strong communication and HACCP knowledge are valued.

Qualifications

• Minimum 2 years of food and beverage, cash handling, and customer service experience.
• Minimum 6 months supervisory or lead experience in a restaurant or production kitchen.
• Ability to read, write and comprehend instructions and policy documents; communicate with customers.

Responsibilities

• Complete opening, daily and closing procedures per policies.
• Supervise day-to-day activities of associates within the unit.
• Assist with hiring and performance decisions with GM input.
• Schedule shifts and ensure coverage.
• Maintain cleanliness, stock, and visual appeal.
• Operate cash register and handle transactions per policy.

Skills

Food & Beverage experience

Cash handling

Customer service

Supervisory experience

Communication skills

Job description

HMSHost is seeking a Manager I to support branch management in performing QSR or restaurant operations. You will ensure a clean, ready-for-business environment, staff coverage, and adherence to high standards using prescribed policies. The role reports to upper management and requires varied schedules.

Essential functions include opening/closing tasks, supervising associates, staffing, and safety compliance. Strong communication and HACCP knowledge are valued.