Team Leader

Lincoln Latus L.L.C. #4346; South Holland (IL); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Paid Vacation

Paid Sick

Employee Meal Perks

Employer paid Short-Term Disability

Long-Term Disability

Health Insurance

Vision Insurance

Dental Insurance

Accidental Death and Life Insurance

Job summary

Sbarro in South Holland is seeking a Team Leader to oversee restaurant operations. Responsibilities include opening the restaurant, supervising team members, serving customers, and ensuring food safety. Ideal candidates have strong customer service skills and the ability to work in a team. The position offers benefits such as paid vacation, health insurance, and employee meal perks. Previous restaurant experience is helpful but not required.

Qualifications

• Ability to follow all health and safety laws, policies, and procedures.
• Prolonged periods of standing, walking, bending, and stooping.
• Able to lift 50 pounds.

Responsibilities

• Open the restaurant for daily operations and supervise team members.
• Serve customers and maintain product knowledge.
• Prepare food according to specifications.

Skills

Customer Service

Food Safety Knowledge

Team Collaboration

Basic Math Skills

Job description

Sbarro

700 E. Tri-State Toll Rd. South Holland, IL 60473

Benefits

• Paid Vacation
• Paid Sick
• Employee Meal Perks!

• Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance
• Dental insurance
• Health insurance
• Vision insurance
• Critical Illness

Summary

Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front‑line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross‑trained in each duty.

Essential Duties & Responsibilities

Opening Duties

• Unlocks and opens the restaurant for daily operations.
• Supervises other team members in readying the restaurant for daily operations including cleaning duties, food preparation and assembly until the opening Manager arrives.
• The Team Leader does NOT handle cash or access funds in the safe. That responsibility is reserved for the Opening Manager.
• Other duties as assigned.

Server / Cashier

• Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance.
• Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specialties.
• Receives payment for all transactions following prescribed methods and with prescribed standards for guest service.
• Follows all required procedures outlined in Sbarro cash handling policy.
• Demonstrates full working knowledge of Sbarro point‑of‑sale register system.
• Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure.
• Practices food safety and sanitation standards required of foodservice establishments.
• Follows established cost control systems, including employee food policy and waste guidelines.
• Assists other team members when required.
• Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food.
• Communicates in a timely manner with the co‑workers and management regarding the amount of food on hand and its quality.
• Other duties as assigned.

Pizza Maker

• Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures.
• Appropriately judges the volume of sales in relationship to pizza preparation and production.
• Communicates in a timely manner with the co‑workers and management regarding the amount of food on hand and its quality.
• Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure.
• Practices food safety and sanitation standards required of foodservice establishments.
• Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines.
• Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance.
• Maintains product knowledge, knows the ingredients, presentation, and price of all menu items and specialties.
• Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food.
• Assists other team members when required.
• Other duties as assigned.

Steam Cook / Prep

• Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures.
• Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.).
• Functions independently to prepare adequate product according to predetermined production schedules or requirements.
• Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements.
• Correctly rotates all new and prepared products in a FIFO (first‑in, first‑out) manner.
• Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines.

Dishwasher

• Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards.
• Cleans and sanitizes all restaurant’s trays, pots, pans, and other utensils, with the exception of knives using prescribed methods and procedures.
• May be required to wash, clean and sanitize restaurant storage areas including walk‑in freezers and refrigerator using prescribed methods and procedures.
• Serves customers on an as‑needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards.
• Completes cleaning and stocking duties in accordance with appropriate operating procedures.
• Assists other team members when required.
• Other duties as assigned.
• Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food.
• Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance.
• Maintains product knowledge, knows the ingredients, presentation, and price of all menu items and specialties.
• Assists other team members when required.
• Other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions where accommodations do not present an undue hardship to the company.

• Ability to follow all health and safety laws, policies and procedures.
• Ability to deliver food orders within specified time goals.
• Prolonged periods of standing, walking, bending and stooping.
• Able to lift 50 pounds.
• Able to effectively and safely use kitchen knives.
• Adequate command of English language including understanding, speaking, reading and writing.
• Basic mathematical skills for accurate cash handling.

Other Requirements

• Outgoing, enthusiastic, willing to serve the public in a positive manner.
• Able to arrive to work on time.
• Able to work in a cooperative manner with the other team members and management staff.
• Ability to handle stressful situations in a calm, pleasant attitude.
• Ability to manage multiple tasks.

Employment Standards

• Must be at least 18 years of age and possess all documents and permits required by law.
• Previous restaurant experience is helpful but not required.

About Sbarro

In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.