Shift Leader — Restaurant Operations & Guest Experience

Hunter Super Techs - TurnPoint; Boulder (CO); Hybrid; USD 21,000 - 30,000; Part time

Job summary

Jamba is seeking a Team Leader to assist in daily restaurant operations and to step in for the General Manager or Assistant Manager when needed, while upholding high standards of food quality, service, cleanliness and safety.

The role involves supervising shifts, balancing FOH and BOH duties to control labor costs, handling guest feedback, training staff, ensuring cash procedures are followed, and supporting opening/closing duties.

Qualifications

• Experience leading teams during shifts
• Able to balance FOH and BOH duties to manage labor costs
• Strong customer-service orientation and professionalism
• Ability to handle guest feedback and resolve issues calmly

Responsibilities

• Provide supervision during assigned shifts.
• Provide team members and guests with a positive experience and atmosphere.
• Manages both FOH and BOH shift responsibilities to help manage daily labor controls and costs as assigned by management.
• Monitors speed of service to ensure a positive guest experience.
• Assists with guest comments and complaints.
• Supervises daily shifts to ensure company standards, product quality, and cleanliness are maintained.
• Assists in the ongoing training of team members, including new hires as well as existing staff to make certain company procedures and processes are followed.
• Helps encourage adherence to uniform policy and standards.
• Ensures proper cash handling procedures are followed.
• Opens and closes the restaurant in the absence of upper management.
• All other duties as assigned by management.

Skills

Supervision

Guest experience

Labor cost controls

Cash handling

Training

Conflict resolution

Education

High School Diploma or equivalent

Job description

Jamba is seeking a Team Leader to assist in daily restaurant operations and to step in for the General Manager or Assistant Manager when needed, while upholding high standards of food quality, service, cleanliness and safety.

The role involves supervising shifts, balancing FOH and BOH duties to control labor costs, handling guest feedback, training staff, ensuring cash procedures are followed, and supporting opening/closing duties.