Shift Lead (Sbarro)

Key Responsibilities:

1. Team Supervision & Leadership:

• Lead and supervise the team during your shift, ensuring tasks are completed efficiently and in accordance with Sbarro’s standards.
• Provide guidance and support to team members, ensuring a positive and productive work environment.
• Help train, motivate, and develop new and existing staff members, providing on-the-job coaching and feedback.
• Assist in delegating tasks to team members based on operational needs and skill levels.
• Assist the restaurant leadership in resolving employee issues and performance concerns.

2. Customer Service Excellence:

• Ensure that all customers receive excellent service by supervising team interactions and leading by example.
• Address customer complaints or issues in a timely and professional manner, striving for customer satisfaction.
• Oversee the service area to ensure orders are being fulfilled accurately and efficiently.
• Ensure that the team is meeting Sbarro’s customer service standards during peak hours.

3. Operational Efficiency:

• Oversee daily operations, ensuring that food is prepared, cooked, and served according to Sbarro’s quality standards.
• Monitor team members’ performance during the shift to ensure all tasks are completed efficiently and correctly.
• Assist in managing the flow of the kitchen, service, and cash areas, ensuring smooth coordination.
• Maintain cleanliness and organization in the kitchen and dining areas, adhering to health and safety standards.

4. Health, Safety & Sanitation:

• Ensure that food safety, cleanliness, and sanitation procedures are followed at all times.
• Monitor food preparation and handling to ensure compliance with Sbarro’s food safety standards.
• Assist in maintaining a clean and safe working environment by following proper sanitation practices in the kitchen and dining areas.
• Conduct safety checks and ensure that the team is trained in safe work practices.

5. Inventory & Stock Management:

• Assist in managing inventory and supplies, ensuring that food, beverages, and other supplies are stocked and readily available.
• Monitor stock levels during shifts and communicate with management about replenishment needs.
• Help ensure that food and supplies are stored properly and in accordance with health and safety regulations.

6. Cash Handling & Register Operations:

• Assist in managing cash transactions, register operations, and ensure accurate cash handling.
• Ensure that team members are following cash handling procedures and are properly trained on register systems.
• Ensure that the cash drawer balances and that accurate transactions are made throughout the shift.

7. Team Development:

• Assist in the training and development of new and existing team members, providing feedback to improve skills and performance.
• Support the restaurant leadership team by identifying opportunities for improvement within the team and assisting with team development strategies.

8. Additional Responsibilities:

• Assist with opening and closing procedures to ensure that the restaurant is ready for the next shift.
• Support the team and restaurant leadership by implementing special projects or promotions.
• Provide support in managing any unforeseen issues or operational challenges during shifts.
• Perform other duties as directed by the restaurant manager or assistant manager to ensure smooth operations.

Qualifications:

• Experience:
• 1-2 years of experience in a restaurant or food service environment, ideally in a supervisory role.
• Previous experience in a team leadership position is preferred but not required.
• Skills:
• Strong leadership, communication, and interpersonal skills.
• Excellent customer service skills and the ability to handle customer complaints effectively.
• Ability to work in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Strong organizational skills and attention to detail.
• Ability to train, develop, and motivate team members.
• Ability to multitask and prioritize effectively during busy periods.
• Education:
• High school diploma or equivalent required.
• Some college coursework or a related certification in food service or management is a plus.
• Physical Requirements:
• Ability to stand for long periods of time and perform physical tasks in a fast-paced environment.
• Ability to lift up to 25 pounds as needed.
• Ability to work in a hot kitchen environment and handle kitchen equipment safely.

Compensation:

• Competitive hourly wage based on experience.
• Employee discounts on food and beverages.
• Health benefits (medical, dental, vision) for eligible employees.
• Paid time off and other benefits (dependent on the employer).
• Opportunities for career growth and advancement within the company.