Restaurant Team Leader Job Description

A restaurant team leader usually has the same function as a foreman, supervisor, or crew leader. They are in charge of the particular shift that they are assigned. They try to get the people to work together as a team. There is goal is to get production going on an even mode and to increase production when they are busy and to slow it down as needed. They try to encourage the employee’s to work harder and longer in order to increase sales and production.

Many restaurant team leaders are paid more money than the crew people but not nearly as much as the manager. In some restaurants the team leader whose shift makes the most sales may be rewarded with bonus or with some other perks. The team leader usually cannot hire or fire a member of the crew but they can make recommendations to the manager. The team leader is responsible for their shift to make sure that the restaurant is kept clean. They are also responsible to make sure that when their shift ends that everything is in balance. They must make sure that the products are kept safe in the areas they are suppose to be. In other words meats cannot be left out of the refrigerator. Frozen items must be kept in the freezer lockers. T

They must also make sure that the cash drawer is in balance. Often they are held accountable along with the cashier if there is a big shortage in the cash drawer or the safe. The team leader is held accountable for the stock that is in the store as well. They must make sure that nothing disappears from the shelves or the equipment stays in the store. The team leader may end up being the one to close or open the restaurant if the management is not available. When the managers need to go to a corporate meeting often the team leader takes control of the restaurant. The crew members must follow the directions of the team leader just like they would the manager or his/her assistant manager.