Team Leader Back of House

Chick-fil-A; Evansville (IN); Sur place; USD 19 000 - 25 000; Plein temps

Avantages offerts par ce poste

Fun work environment

Flexible scheduling

Closed on Sundays

Scholarship opportunities

Growth and development opportunities

Competitive pay

Résumé du poste

Chick-fil-A is seeking a Team Leader to support daily restaurant operations, coach team members, and uphold our service standards. This role emphasizes servant leadership, initiative, and urgency in a fast-paced setting.

You will collaborate with senior leadership to achieve operational excellence, drive performance, and create remarkable guest experiences through training and effective systems.

Qualifications

• Smiles and friendly demeanor are expected.
• Maintain eye contact with guests and team members.
• Strong communication skills for clear, positive interactions.
• Commitment to superior customer service and guest experience.
• Demonstrated leadership ability and willingness to coach others.
• Reliable transportation to and from shifts.

Responsabilités

• Lead and oversee Back of House operations coordination.
• Drive financial performance and provide feedback to leadership.
• Communicate vision and key business events to the team.
• Help monitor and improve food and paper costs.
• Support Back of House leadership to build systems for growth.
• Develop team members through training and coaching.
• Run leadership meetings and agendas.

Connaissances

Smile

Eye contact

Communication

Customer service

Team leadership

Reliable transportation

Description du poste

A Team Leader is one who consistently demonstrates our core values, embraces the Chick-fil-A culture and has a servant’s heart. They have a passion for people and serving others, have strong character, take initiative and work with a sense of urgency at all times. Our Team Leaders are responsible for supporting senior leadership in executing daily operations and keeping team members accountable for each component of Operational Excellence and our Recipe for Service. A Team Leader’s two main areas of focus are completing tasks so that the restaurant runs effectively, and coaching/developing team members. Team Leaders lead by example and set the tone that others will follow.

Position Type:

• Full-time and Part-time

Our Benefits Include:

• A fun work environment where you can positively influence others
• Flexible scheduling (and closed on Sundays)
• Learning first-hand from an experienced Operator and Restaurant Leaders
• Intentional growth and development to help you reach your professional goals
• Scholarship opportunities
• Competitive pay

Team Leader Responsibilities:

• Leads and oversees the coordination of all aspects of Back of House operations
• Drives financial performance and provides feedback to leadership; suggests operational actions required to achieve financial targets
• Effective communication of vision, weekly events and key elements of business plan
• Reviews monthly Incremental Profit Opportunity and works with leadership team to improve where needed
• Works in conjunction with the Back of House Director to maintain and reach monthly Food Cost and Paper Cost goals
• Oversees and empowers the Back of House leadership teamto create systems for sales growth, order accuracy, staff development and equipment maintenance
• Oversees inventory management and month end processes
• Actively creates systems which create REMARKable guest experience in and out of the restaurant
• Institutes and implements exceptional operational systems and processes
• Able to develop individual team members through training plans, one on one coaching, large scale group training, and disciplinary measures.
• Able to create and execute leadership meetings and agendas.

Qualifications and Requirements:

• Smile
• Create and Maintain Eye Contact
• Speak Enthusiastically
• Make Emotional Connections with Guests
• Reliable transportation
• Ability to work in a fast-paced environment
• Strong people skills with a desire to serve Team Members
• Strong commitment to superior customer service
• Ability to manage Team Member behavioral and performance issues
• Ability to work in a team environment with shared ownership and responsibility
• Prior experience as shift lead, crew lead, supervisor, team lead, restaurant manager, restaurant assistant manager is not required but is preferred.

Day In The Life/Schedule

• Monday- Saturday availability | 40-50hours/week | Sunday and one additional day off each week.
• Time Expectations: During the initial phase (4-6 weeks), the new team member will learn every position in the restaurant and work alongside team members. This individual will spend approximately 30-35 hours/week on shift and 5-10 hours/week off shift to focus on leadership level responsibilities—developing team members, planning strategy, attending leadership meetings, etc.
• Overview: You will spend each day thinking for and leading a multi-million-dollar business. You will push team members to be their best while delivering excellent customer service. You will wear multiple hats and have your hand in Innovation & Strategy, Vision, Accountability, Goal Setting, Employee Training & Development, Reviews, Scheduling, Ordering, Inventory, and Budgeting.

Physical Requirements:

The work area includes: food, ovens, mixers, food processors, knives, slippery floors, and, at time, high temperatures. It is a hands-on, non-smoking, restaurant setting involving constant interaction with customers, employees, managers and vendors. The ability to effectively communicate, identify food quality, tolerate heat and walk-in freezers, lift and/or maneuver up to 50 pounds, and stand/walk on hard surfaces during the course of the work day. While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The noise level in the work environment is usually loud. While performing the duties of this job, the employee is regularly required to stand, talk and hear. The employee is frequently required to walk; use hands to handle or feel. The employee is frequently required to taste and/or smell. The employee is required to sit; grip and grasp with hands, reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl and bend at the waist. Specific vision abilities required by this job include Close vision, Peripheral vision, Depth perception and Ability to adjust focus.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Most Chick-fil-A® Restaurants are operated by independent franchised business owners

who make all their own employment decisions and are responsible for their own

content and policies.

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.