Team/Crew Leader

Regis Corporation; Town of Florida (NY); On-site; USD 19,000 - 28,000; Part time

Job summary

Regis Corporation is seeking a Team/Crew Leader to supervise daily restaurant operations, lead station duties, and ensure quality service for guests. This role emphasizes training new staff, enforcing policies, and maintaining sanitation across all food preparation areas.

The position requires leadership, multitasking, and strong communication skills, with regular shift coverage and adherence to safety standards. Works on-site with variable hours, including nights and weekends.

Qualifications

• General restaurant or retail knowledge.
• Basic math and reading skills.
• Effective verbal and written communication skills.
• Ability to follow directions.
• Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills.

Responsibilities

• Perform, lead, and supervise station duties to meet operational standards.
• Assist with new employee orientation and training.
• Comply with all company policies and standards.
• Ensure regular cleaning and sanitation of work areas and tools.
• Maintain regular attendance and shift coverage.

Skills

Restaurant knowledge

Basic math reading

Communication

Follow directions

Leadership & multitasking

Job description

Position: Team/Crew Leader

Immediate Supervisor: Manager on Duty (MOD)

Status: Nonexempt

Position Summary: This position performs, leads, and supervises basic operational duties to provide quality products and service to guests.

Essential Job Duties:

• Perform, lead, and supervise station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards
• Assist with new employee orientation and training
• Comply with all company policies, procedures, and operational standards
• Perform, lead, and supervise regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
• Regular attendance

ADDITIONAL DUTIES:

• Lead shift meetings
• Report customer or employee complaints/issues to MOD
• Move and stock food product weighing up to 50 pounds
• Perform other job-related duties as assigned or required

Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays

Qualifications and Job Requirements:

• Knowledge/Skills
• General restaurant or retail knowledge
• Basic math and reading skills
• Effective verbal and written communication skills
• Ability to follow directions
• Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills

Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions