The TEAM Lead (TL) role is a department supervisor who leads the Applebee’s Service Promise and One Best Way (OBW) in the restaurant.
As a result, they are able to drive sales and profit, and meet our guest experience expectations. The TL is charged with driving all aspects of the FOH and BOH Operations : Food / Beverage Execution, Food / Beverage Cost, Food Safety / Cleanliness, Labor Management, Service Standards and Training by role modeling and developing Knowledge Skills and Behaviors (KSB’s) while ensuring a high level of execution during 14 shifts each week.
The TL ensures our Core Value of Delighting Our Guest is brought to life : Fresh & Hot, Friendly, Fast & Accurate in a Clean & Safe Restaurant all while Exceeding Expectations.
The TL fosters a culture with TEAM Members aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values.
Primary Duties
- Serves as Subject Matter Expert (SME) for all restaurant operations.
- Performs department Manager Ownership and Awareness chart activities to ensure readiness and accountability to TSFR / Applebee’s OBW and Brand Standards.
- Ensures shift to shift execution and systems that support positioning our TEAMs for success :
o Labor Deployment based on accurate sales forecast.
o Proper Inventory, ordering, receiving, storage, handling, and final preparation and service.
o Ensure proper food safety practices are in place to deliver a clean & safe environment (Military organized / Hospital clean).
- Engages in Performance Management with the support of the GM through Coaching in the Moment and TEAM Member One-on-Ones.
- Develops bench strength within the Hourly community.
- Coordinates and leads initiatives to build sales and improve the Guest experience.
Knowledge Skills & Behaviors (KSB’s)
- 2 yrs. experience in the restaurant industry. Casual Dining preferred.
- Proven expertise in a lead role with management. Successful examples of financial and guest experience.
- Ability to assess, facilitate and deliver Hourly Training Programs in order to build both competencies and bench strength.
- In depth understanding of the guest experience, processes and learning’s as it relates to operations.
- Must be able to work in a fast paced environment with a sense of urgency.
- Must display a professional image including diplomacy and tact.
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