Culver's Team Leader

CULVER’S® JOB DESCRIPTION 

ENTRY LEVEL MANAGER 

Reports to General Manager, 1st and 2nd Assistants 

JOB SUMMARY 

Maintains high standards of ethics and provides leadership, direction, and opportunity to the True Blue Crew to ensure that every guest who chooses Culver’s® leaves happy. 

ESSENTIAL FUNCTIONS 

• Runs shifts effectively with daily deployment sheet to ensure quality products, excellent guest service and restaurant cleanliness while maintaining labor and food costs 
• Follows and implements restaurant policies and procedures effectively holding team members accountable for their actions and/or behaviors 
• Ensures the accurate completion and follow through of all food safety practices and employment law compliance  
• Demonstrates positive and effective role modeling for team members as a coach and mentor to promote team member growth and the development of a high performing team 
• Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety 
• Performs and understands managerial functions with the POS system 
• Responsible for restaurant cash management 
• Monitors inventory levels to ensure adequate supply for shift based on current restaurant sales 
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance  
• Performs any other miscellaneous job duties as assigned 

QUALIFICATIONS 

• One year in a leadership or trainer role in the restaurant or similar industry or equivalent combination of education and experience  
• Certified from a national food safety program 
• Strong communication and decision-making skills 
• Ability to resolve conflict in a professional manner 

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS 

The physical demands described here are representative of those to be met by a team member to successfully perform the essential functions of this job:  

• Operate a computer and other office equipment for extended periods of time  
• Move items weighing up to 50 pounds for various needs  
• Use smell, sight, and taste for testing menu items  
• Possess manual dexterity for assembly  
• Able to reach, bend, push, pull and/or stretch body to grab or move items  
• Remain in a standing/sitting position for 4 or more hours at a time  
• Able to quickly move about inside and outside the restaurant 
• Able to use various kitchen equipment such as deep fryers, grills, toasters, etc.  
• Exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment  
• Exposure to weather such as heat, cold, rain, snow and wind 
• Able to see, read, and comprehend a variety of written or displayed media  

Work schedule

• 8 hour shift
• 10 hour shift
• 12 hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift
• Overtime

Supplemental pay

• Other

Benefits

• Flexible schedule
• Employee discount
• Paid training
• Other