FOH - Shift Lead

Overview

As the Shift Lead at Angry Chickz, you're more than just an overseer; you're a guide, a mentor, and the anchor of the team. You'll ensure that operations run smoothly, customers are satisfied, and the team feels supported.

• Conducts shift walk-through and completes all tasks required to open, transition, and close the restaurant
• Engages with all guests to ensure our service and enjoyment standards are delivered
• Performs some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
• Ensures cleanliness standards are maintained throughout the restaurant
• Completes shift administration and banking tasks
• Monitors food preparation methods, recipes, and portion sizes
• Monitors compliance with all health department regulations regarding restaurant cleanliness, food preparation and temperature control
• Ensures team members follow break and meal period schedules as mandated
• Addresses and resolves customer concerns or feedback in a professional and constructive manner
• Trains and guides new team members, setting the standard for what's expected

• Proven experience in a leadership role, preferably in the food and service industry
• Exceptional interpersonal and communication skills
• Ability to handle high-pressure situations calmly and efficiently
• Flexibility to work different shifts, including weekends and holidays
• Commitment to upholding company standards and ensuring customer satisfaction

Work Attire: Wear Angry Chickz uniform as well as non-slip shoes required by safety department

Education/

Experience:

High school diploma or equivalent is required

Language Ability: Able to speak clearly and comprehend directions in English. Able to read English. Ability to read/speak Spanish is extremely helpful but not mandatory

• While performing the duties of the job the shift lead is regularly required to stand and walk for extended periods of time and bend and twist at the waist
• Occasionally required to lift and carry up to 40 pounds
• Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food
• Repetitive hand use
• Reaching for items below waist level (retrieving food items from walk-in cooler or drawers), between waist and shoulder level (washing dishes, placing plates on shelf), and above shoulder (retrieving plates or containers from shelves)
• Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions)