Crew Leader 2026

Job Description

POSITION: Crew Leader

REPORTS TO: Restaurant Manager, Co-Manager, and Assistant Manager

Job Summary:

The Crew leader works productively and supervises restaurant employees to ensure they perform their job responsibilities so the restaurant achieves customer satisfaction and profitability during their shift.

Performance Results:

• Serves customers correct, complete orders within service time goals, according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and, if necessary, the Remedy Process.
• Prepares and ensures consistent, high quality products are served to customers as described in the our employee handbook and as shown on the job station helpers.
• Displays the proper image and follows our policies, procedures and standards for conduct as outlined in the our employee handbook.
• Cleans and organizes work stations and ensures the standards for restaurant image are maintained as directed by management and as required by the local health department.
• Performs cash management responsibilities and ensures compliance by employees to all safety and security procedures.
• Provides direction and feedback to employees and follows up by coaching to ensure job duties are performed and all standards, procedures and policies are achieved.
• Performs the tasks associated with food, paper, labor, and utility cost controls and monitors shift activities to ensure compliance.
• Completes all daily paperwork neatly and accurately as described by the Operational ORG Guide or as directed by management.
• Follows all procedures associated with opening the closing the restaurant, appropriately handles unexpected occurrences, and notifies appropriate parties in a timely fashion.

Nature & Scope

The Crew Leader receives direction and training from the Restaurant Management Team, the Crew Leader Training Plan, and our company training materials and classes. The Crew Leader is responsible for supervising other employees and provides adult supervision to employees under 18 years of age. During each shift, the Crew Leader motivates, directs and coaches employees to work proficiently at their assigned stations, and then follows up to ensure tasks are completed in a timely manner according to our procedures. The Crew Leader must abide by all state and federal laws such as OSHA and EEOC requirements, as well as practice and enforce all company policies and procedures. The Crew Leader must utilize all cost control tools and processes ensuring the goals of food, paper, and labor are achieved during the shift. The Crew Leader ensures each shift is prepared to meet the needs of customers and works diligently to ensure each customer is satisfied with the service and product received.

Please discuss the job responsibilities with your Restaurant Manager. Detailed list of each station’s responsibilities and duties can be found in the Operational Resource Guide (ORG). Your Restaurant Manager and Franchise Owners will discuss the essential functions, which are normally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant.

The Crew Leader will be scheduled to work according to our company’s business needs and therefore no guarantee of hours can be made. This position requires a hands-on style of management and physical work such as: lifting, squatting, and standing for long periods of time.

Task Analysis

To perform the functions listed in this job description, the following tasks will

be required:

• The ability to lift up to 55 pounds.
• The ability to push and pull up to 55 pounds.
• The ability to squat or crouch to lift items from floor level.
• Ability for twisting of the back up to 90 degrees left and right.
• Ability for bending of the back up to a minimum of 90 degrees to lift objects from the floor.
• Ability for bending of one or both arms to shoulders up to 100%.
• Ability to lift one or both arms from side up to 100%.
• Ability to lift one or both arms overhead up to 100%.
• The ability to reach and move items from as high as six feet and as low as six inches off the ground.
• The ability to control and utilize equipment safely and correctly; i.e. the sheeter machine, vertical cutting mixer (must be 18 years or over), the sauce ladle, cheese cups, pan grippers, spatula, pizza and dough cutter, different types of knives, can opener, pastry brush, scales, microwave, telephone, cash register, etc.
• The ability to “Shakerboard” by working outside holding a sign (must be 18 years or over).
• The ability to apply pressure to cut through and to clean products.
• The ability to count, separate and weigh all types of food products and inventory items.
• The ability to process and complete customers orders, including counting money and processing credit card transactions properly.
• Must be able to follow directions and communicate (i.e. speaking, reading, hearing, writing) with customers, crew and management.
• Must be able to work with 650º oven temperatures.
• Must be able to withstand 90º heat in the summer and below freezing in the winter.
• Must be able to stand for long periods of time.
• Must have mobility to get to multiple stations within the restaurant.
• Must be able to see sufficiently to maintain safety and determine product quality, service and cleanliness.
• Must be able to perform opening and closing duties in case of crew absence.
• Must be able to work an average shift of 10 hours.
• The ability to comprehend all training material, pass required training programs and practice standard operating procedures.
• The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs.
• The ability to legally drive an automobile adhering to all state and local traffic laws.
• The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines.

Qualifications:

The Crew Leader must:

• Be at least 18 years of age.
• Possess a high school degree and basic math skills.
• Possess excellent verbal communication and interpersonal relations skills.
• Be dependable, hard working and have the ability to work under pressure and in stressful situations.
• Be able to work a standard schedule of approximately 20-40 or more hours per week and be able to perform all essential functions of the job.
• Have successfully completed our Crew Leader Training Plan and passed the solo open and close shift evaluations.
• The US Department of Justice (INS Division) requires that each employee provide documentation that proves eligibility to work in the United States.

Drug Free Working Environment:

Our company is a Drug Free work environment. The use of illegal drugs is grounds for dismissal. We reserve the right to conduct random drug tests, drug tests following an injury, on suspicion of use, or any other time that complies with local, state, and federal labor laws. 

PLEASE NOTE: Carolina Krugers, LLC and Kruger & Kruger, LLC reserve the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without

advance notice to employees.

REQUIREMENTS

We are a Franchise location, locally owned and operated by Carolina Krugers, LLC (Dunn, NC location) and Kruger & Kruger, LLC (Spring Lake NC location). We have been part of the Little Caesars franchise system since 2014 and have enjoyed great success throughout the years. We have been blessed to work side by side of some of the very finest individuals. Our stores have won multiple awards and we routinely attain high grades on audits and health department inspections. We have fun at work but at the same time take our jobs very seriously. Following our Four Pillars of Success (Attendance, Effort, Teamwork, and Respect) will ensure that you too will achieve your goals while working in a positive and rewarding position.

Salary : $13