Team Lead Jobs

Job Summary
Findlay Team Lead is responsible for delivering clear direction, leadership, and support to the market team to ensure that Taste of Belgium continues growing sales and profits. The Findlay Team Lead focuses on developing a culture of pride that consistently delivers quality-obsessed guest service and food while ensuring compliance with policies, procedures, and regulatory requirements.
Responsibilities Include, But Are Not Limited To

• Facilities Oversight - Ensure that all TOB properties and equipment remain in good working condition and up to company standards through the monitoring and coordination of repairs, routine maintenance, and coordination with vendors.
• Sales and Profitability - Challenge and inspire team to achieve positive business results, including the delivery of outstanding guest experience, achievement of sales goals, and adherence to expense budgets including labor and cost of goods sold.
• Marketing - Adhere to and execute on marketing brand guidelines and directives which includes menus, uniforms, initiatives, and brand collateral.
• Administrative Support - Administration and oversight of operational software & systems, including but not limited to, point of sale, inventory management, employee engagement, employee onboarding, and customer experience.
• Talent Management - Assertively directs and motivates all team members in order to achieve the operational goals of Taste of Belgium. This includes maintaining proper staffing pars, ensuring all team members receive ongoing formal and informal performance coaching, and continuously advising teams of employee procedures and guidelines. Lead a positive team environment by recognizing and reinforcing individual accomplishments. Lead succession planning by identifying talent internally and externally.

Additional responsibilities Include but are not limited to

• Assists in evaluating the performance of team members while consistently being the positive example for other employees
• Instructs and trains employees in the performance of their duties; coordinates efficient workflow and instructs others in the proper use of equipment.
• Instructs employees on proper use and care of institutional cooking and food/beverage preparation equipment
• Monitor’s food preparation methods to ensure that food is prepared accurately
• Assigns duties and specific tasks to employees and assures that such tasks are completed in a timely manner
• Provides guidance and training to support hourly team members
• Observes strict food safety & safety rules, sanitation standards and housekeeping practices
• Prepares, cooks and packages menu items by following standard recipes, and production specifications
• Works closely with the management team to perform the following daily roles and task of supervision while giving direction to staff

Qualifications
Required

• Articulate and solid communicator with preferred experience communicating across a dispersed group of team members
• Minimum of 8 months of Bistro experience and must train and have retained 3 hourly employees
• Ability to achieve results through effective leadership skills that include the ability to coach, motivate and mentor managers and hourly teams
• Proficient in POS systems
• 2+ years of restaurant or customer service experience
• Strong knowledge and understanding of restaurant operations
• Strong delegation experience including holding others accountable while providing productive and positive constructive feedback