A Huey Magoo’s Team Leader is the Coop Masters (GM) Deputy.
Consistent in the brands message that is trained, coached and upheld in day-to-day operations. The Team Leader is challenged with leading by example at the corporate flagship store. Assisting the general manager running the daily operations of the restaurant. Managing Huey Magoo’s level of brand standards in all areas of operation; ensuring the highest quality products and services are delivered to our guests. They also take an integral part of developing entry level staff members to the brand. Always seeking to provide training and development opportunities for team members at the corporate location.
A Huey Magoo’s Team Leader is pro-active, involved, present, organized, energetic and a great listener. Supporting a team of people, building relationships with guests and co-workers.
Driving excellence and producing bottom line results to the P&L is second only to being committed to the quality of the employee experience in our restaurant.

Certifications Required – FOH, BOH, and Food Handler Certification
Duties and Responsibilities: Good Attitude, Teamwork, Employee Supervision, High Food Quality,
Excellent Customer Service, Sanitation, Checklists, and Safety Procedures
Teamwork – Work in any area of the restaurant by assisting both managers and team members throughout their shift. Communicate with managers about items that need attention during your shift or the next shift. Work together and alongside of cooks, servers, and managers.

Employee Supervision – Ensure all shift team members are adhering to Huey Magoo’s policies and procedures, and alerting the GM or Asst Mgr of any issues. Evaluate the timing and flow of food service, food prep, cooking, and sanitation. Ensure team members are keeping up with rushes, and managing slow times for side work completion.

Food Quality – Awareness of the time food is held in warming stations. Ensuring food is being cooked to order, but not cooking more than necessary. Monitor produce freshness and prep, ticket times, and order accuracy. Perform routine temperature checks on food, oil, and equipment. Make sure food arrangement and portion sizes are correct.

Customer Service – Perform routine dining room visits to check on guest satisfaction, cleanliness, and flow of service. Observe servers to make sure they are using proper counter, table, and phone service standards. Taking ownership of any guest complaints by apologizing first, then analyzing the situation, and compensating the guest in the proper manner.

Checklists – Ensure opening, closing, and side duties checklists are being completed. Go behind both FOH and BOH team members and double check that the items have been completed and sign off on them.

Sanitation – Maintain a clean and sanitary restaurant during your shift. Prevent cross-contamination of food. Make sure gloves are being worn when touching ready to eat food. Prep tables and cutting boards are kept clean and sanitized. Keep kitchen organized and free of clutter. Dining room tables and counter tops are being bussed and cleaned. Floor is kept swept and spills are mopped immediately.

Safety – Have knowledge of what to do in case of an emergency: fire, injury, slip or fall, power outage, burglary, or any other crisis. Ensure only trained or qualified team members are handling hot cooking oil.

Applicant must have a positive attitude, excellent communication, organization, problem solving, and leadership skills. Previous leadership or management experience is recommended for this applicant.
Ability to lift 50lbs and work weekends/holidays.