Restaurant Team Lead: Lead, Train & Elevate Guest Experience

Paycom - ATS

Spring Hill (FL)

On-site

USD 23,000 - 26,000

Full time

4 days ago
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Benefits offered by this job

PTO
Health insurance
401(k) with company match
Life insurance
Employee discounts
Career growth opportunities

Job summary

iServ Group, a multi-brand hospitality company based in Ocala, FL, is seeking a Sonny’s BBQ Restaurant Team Lead for the Spring Hill, FL area. You’ll guide your shift, ensuring exceptional guest experiences while building a culture where team members feel supported and inspired to grow.

This hands-on leadership role requires at least 1 year of full-serve restaurant leadership in a high-volume setting, strong communication, and a flexible schedule.

Qualifications

  • Minimum 1 year of full-serve restaurant leadership in a high-volume setting.
  • Strong leadership and communication skills with a guest-first mindset.
  • Ability to lead by example and foster a team-oriented environment.

Responsibilities

  • Open/close responsibilities and assist management in store operations.
  • Lead shifts with energy and clarity, ensuring service excellence.
  • Create a welcoming environment for guests and team members.
  • Model iServ’s mission and culture in every interaction.
  • Mentor and develop team members; onboard and train new hires.
  • Ensure food safety, cleanliness, and operational standards.
  • Communicate performance and opportunities to management.
  • Support guests, run POS, or assist kitchen as needed.

Skills

Restaurant leadership
Guest service
Team management
Communication

Education

High school diploma or equivalent

Tools

POS system

Job description

iServ Group, a multi-brand hospitality company based in Ocala, FL, is seeking a Sonny’s BBQ Restaurant Team Lead for the Spring Hill, FL area. You’ll guide your shift, ensuring exceptional guest experiences while building a culture where team members feel supported and inspired to grow.

This hands-on leadership role requires at least 1 year of full-serve restaurant leadership in a high-volume setting, strong communication, and a flexible schedule.

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