Food Service Team Lead

Join to apply for the Food Service Team Lead role at City Museum

Department:
Food Services

Employment type:

Seasonal/Part-time/Variable Hourly

Work Schedule:

varied hours including weekends, evenings, and holidays

Reports to:

Food and Beverage Supervisor(s) and Manager

• Interact with visitors and resolve complaints in a friendly and service-oriented manner.
• Maintain a strong presence on the floor, ensuring standards are demonstrated and maintained by all staff.
• Assist management in daily business needs.
• Provide a high level of oversight and operational expertise to facilitate the smooth, efficient, and profitable execution of business.
• Motivate team members to maintain high levels of productivity and standards.
• Manage and run daily venue operations, including equipment inspection, POS monitoring, guest complaint resolution, training, food production, clean up, reconciliation, and reporting.
• Relieve staff in assigned areas for breaks/lunches at appropriate times throughout business.
• Ensure all transaction handling policies are followed and assist with payment management procedures.
• Ensure service, food, and beverage quality are top priorities.
• Train and develop team members.
• Cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Adhere to City Museum safety policies and procedures, including proper food safety and sanitation.
• Ensure security of company assets.
• Act with integrity, honesty, and knowledge that promote the culture, values, and mission of the City Museum.

• Must be at least 18 years of age.
• Serv Safe Certified.
• Ability to establish good relationships with team members.
• Assist guests with all questions regarding City Museum, including facility layout and amenities.
• Ideal candidates are team players, self-motivated, enthusiastic, and able to work quickly and concisely while under pressure.
• Must be able to learn and follow proper food handling procedures.
• Must be able to work in environments that can be high paced and stressful.
• Must be able to work in all types of weather conditions.
• Previous experience in the hospitality industry preferred.
• Familiarity with food safety and sanitation procedures.
• Able to take direction and work independently when applicable.
• Other duties as assigned.

• Prior leadership experience.
• Prior trainer experience.

• Critical thinking/problem solving.
• Proficient in written and oral communication.
• Stress Management/Composure.
• Ability to complete basic math.
• Excellent time Management.
• Initiative.

This position could lead a small team of up to 15 employees.

Work frequently in food and beverage venues exposed to extreme hot or cold temperatures, raw meats, fruits, and vegetables, wet or humid conditions, fumes or airborne particles, chemicals, and vibration. Noise typically quiet in office settings and moderately loud in the museum.

Frequently required to sit, talk, listen, use hands and fingers, reach with hands and arms, climb, balance, stoop, kneel, crouch, crawl, walk, and occasionally lift or move up to 50 pounds. Specific vision abilities include close vision, distance vision, peripheral vision, color vision, and ability to adjust focus.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description is not intended to be an exhaustive list of all duties and responsibilities. Duties may change at any time with or without notice.