Shift Leader — Elevate Service & Team Performance

M; Village of Mineola (NY); On-site; USD 45,000 - 60,000; Full time

Job summary

MÓGŪ Modern Chinese Kitchen is seeking a Team Lead to supervise staff during shifts, ensure smooth operations, and uphold exceptional customer service and dining experiences.

Responsibilities include inventory receiving, SOP adherence, health and safety compliance, scheduling support, and staff training to maintain high standards across FOH and BOH. flexibility for evenings and weekends expected.

Qualifications

• Thorough knowledge of restaurant operations, service standards, and food safety regulations.
• Leadership and coaching skills with ability to motivate a diverse team.
• Strong communication, written and interpersonal skills for staff and customers.
• Ability to delegate duties, prioritize tasks, and manage schedules.

Responsibilities

• Assist management by supervising restaurant staff during assigned shift.
• Oversee inventoryReceiving from suppliers.
• Audit open/close store checklists and SOP adherence.
• Monitor health & safety standards and restaurant cleanliness.
• Assist with scheduling based on availability and business needs.
• Handle customer interactions to gather feedback and resolve issues.
• Monitor inventory usage and place orders to prevent shortages.
• Support training of new team members.

Skills

Restaurant operations

Food safety

Leadership

Communication

Problem solving

Delegation

Time management

Emotional intelligence

Team motivation

Customer service

Reliability

Education

Experience as MÓGŪ SA recommended

Job description

Job Summary:

The Team Lead (TL) is responsible for assisting management in supervising and coordinating the activities of the restaurant staff during a specific shift. The primary objective is to work with management to ensure efficient operations, exceptional customer service, and a positive dining experience for all customers. The position requires leadership, organizational skills, and the ability to handle various responsibilities simultaneously.

Supervisory Responsibilities:

• Assist management by overseeing and guiding the performance of the restaurant staff during the TL’s assigned shift.

Duties/Responsibilities:

• Responsible for receiving inventory from suppliers.
• Responsible for Temp Check and Cool Down Logs.
• Responsible for auditing the Open Store and Close Store Checklist.
• Master the Front of House (FOH) and Back of House (BOH) standard operating procedures (SOP).
• Administers proper delegation of prep and cleaning tasks to the team.
• Assist management in monitoring restaurant cleanliness, ensuring proper SOP is being followed around the entire store, and adherence to health and safety standards.
• Assist management with scheduling shifts, based on employee availability, workload, and business needs.
• Assist management with customer interactions to gather feedback, address complaints, and identify solutions to enhance the overall dining experience.
• Works closely with management to monitor inventory, track supply usage, and place orders as needed to avoid shortages.
• Assist management with hitting key metrics such as food cost, labor cost, paper goods, etc.
• Assist management with training new team members.

Required Skills/Abilities:

• Knowledge of restaurant operations, including food preparation, service standards, and food safety regulations.
• Should be respected by their peers.
• Must be trustworthy and honest.
• Must be punctual.
• Understand how to delegate duties and prioritize responsibilities.
• Have a high level of emotional intelligence.
• Excellent communication, written, and interpersonal skills to interact with staff and customers effectively.
• Exceptional problem-solving, decision-making abilities, and conflict resolution abilities, especially in high-pressure situations.
• Strong leadership and coaching skills with the ability to motivate and inspire a diverse team.
• Exhibit excellent judgment and integrity.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Must be able to successfully pass the Food Handlers Course

Education and Experience:

• Previous experience as a MÓGŪ Senior Associate (SA) is recommended, but not required.

Physical Requirements:

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

MÓGŪ Modern Chinese Kitchen is a pioneer in using smart tech and air-baking techniques to change the future of Chinese cuisine. We are flavor-forward, ingredient-conscious, and freshness-obsessed!