Job Summary:

The Team Lead (TL) is responsible for assisting management in supervising and coordinating the activities of the restaurant staff during a specific shift. The primary objective is to work with management to ensure efficient operations, exceptional customer service, and a positive dining experience for all customers. The position requires leadership, organizational skills, and the ability to handle various responsibilities simultaneously.

Supervisory Responsibilities:

• Assist management by overseeing and guiding the performance of the restaurant staff during the TL’s assigned shift.

Duties/Responsibilities:

• Responsible for receiving inventory from suppliers.
• Responsible for Temp Check and Cool Down Logs. 
• Responsible for auditing the Open Store and Close Store Checklist.
• Master the Front of House (FOH) and Back of House (BOH) standard operating procedures (SOP).
• Administers proper delegation of prep and cleaning tasks to the team.
• Assist management in monitoring restaurant cleanliness, ensuring proper SOP is being followed around the entire store, and adherence to health and safety standards.
• Assist management with scheduling shifts, based on employee availability, workload, and business needs.
• Assist management with customer interactions to gather feedback, address complaints, and identify solutions to enhance the overall dining experience.
• Works closely with management to monitor inventory, track supply usage, and place orders as needed to avoid shortages. 
• Assist management with hitting key metrics such as food cost, labor cost, paper goods, etc.
• Assist management with training new team members. 

Required Skills/Abilities:

• Knowledge of restaurant operations, including food preparation, service standards, and food safety regulations.
• Should be respected by their peers.
• Must be trustworthy and honest.
• Must be punctual.
• Understand how to delegate duties and prioritize responsibilities.
• Have a high level of emotional intelligence.
• Excellent communication, written, and interpersonal skills to interact with staff and customers effectively.
• Exceptional problem-solving, decision-making abilities, and conflict resolution abilities, especially in high-pressure situations.
• Strong leadership and coaching skills with the ability to motivate and inspire a diverse team.
• Exhibit excellent judgment and integrity.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Must be able to successfully pass the Food Handlers Course

Education and Experience:

• Previous experience as a MÓGŪ Senior Associate (SA) is recommended, but not required.

Physical Requirements: 

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.