Overview

The Food & Beverage Team Lead provides help to the management team to all levels of the assigned business operation. The Team Lead will actively coach, counsel, direct, train and mentor employees in meeting company quality standards.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 

This role will pay an hourly rate of $19.50

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 5, 2025.

Responsibilities

• Responsible for opening/closing the venues
• Responsible unlocking all the coolers in all venues
• Responsible for all breaks during your shift.
• Responsible for daily communications with the management team.
• Responsible for troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• Responsible for working with the management team with any events/caterings/training
• Must be able to work in a Leadership capacity in a high volume fast-paced restaurant or catering environment.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Ability to handle cash accurately and responsibly.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Be able to identify ingredients or explains how various items on the menu are prepared.
• Responsible for overseeing the serving of meals to guests. 
• Assures that the location equipment is operable and clean prior to start of event.
• Assists in setting up catering functions food prep and delivery.
• Responsible for observing guests to respond to any additional requests.
• Maintains sanitation, health and safety standards in work areas.

Qualifications

• Valid Food Handler’s certificate as required by state and/or county of venue.
• Valid Alcohol Service Permit as required by state and/or county of venue.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Ability to clearly speak read and write in English.
• Functional competencies in initiative, food production and services; computer skills in word processing and spreadsheets.