Team Captain

SUMMARY: Lead & manage all Front of the House activities to support the overall goals of the store & company.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The duty of a Team Captain is to act in the capacity of a manager when they are on the clock and clocked in as a Team Captain. This is a position filled by an hourly employee as a possible lead in position to management. The Team Captain must be at least 21 years of age and complete the Triple A training program. The Team Captain shifts are preferred to be open or mid shifts, but can do closing shifts with the approval of the District Manager. Team Captains should never be scheduled through a lunch or dinner rush as the sole manager on duty. This position is designed to help management and support them through the busy times of a shift.

Team Captains will be trained to close the restaurant and be responsible for closing paperwork, deposits, daily payroll, tip share, checkouts of all hourly employees and securing the building when done.

A Team Captain’s Duties also include the following. Essential duties may vary according to region, area or assignment. Other duties may be assigned.

1. Apply the company’s vision and standards to every facet of responsibilities in an effort to support the overall success & growth of the company.
2. Subject to the supervision of the Managing Partner, primary duty is to manage the operations of the restaurant. Depending on scheduling, an Assistant Manager may be in charge of the restaurant on any given shift.
3. Supervises a staff and directs the work of Team Members, which involves the shift operations of the restaurant staff.
4. Responsible for the proper execution of voids and discounts.
5. Conducts consistent table visits in the restaurant, ensuring each guest has an excellent dining experience.
6. Holds Team Members accountable for actions and documents poor performance.
7. Monitors unit & staff to assure that they are following established safety and infection control policies and procedures.
8. Supervises and directs the work of Team Members in keeping the restaurant clean and in “Like New” working order.
9. Maintains safe working conditions and practices in the unit. Complies with all safety rules and regulations. Records and reports accidents in accordance with company procedures.
10. Participates in unit meetings.
11. Handles verbal guest complaints immediately, and refers verbal and written complaints to the Managing Partner.
12. Effectively executes sales promotions
13. Maintains proper atmosphere through temperature, music, lighting levels, and TV. Set-up for varying business periods.
14. Displays and encourages high morale and motivation in the restaurant.
15. Complies with cash control policies.
16. Prepares all operational reports and analyses assigned by the company in a timely manner.
17. Logs or records unusual events in compliance with company policies.
18. Complies with governmental rules and regulations (for example, ABC) applicable to the employee.
19. When required by the situation, which may be, for example, training Team Members or assisting Team Members with their jobs when required, on an irregular or infrequent basis, performs certain functions which might otherwise be performed by non-management Team Members.
SUPERVISORY RESPONSIBILITIES: In Charge of entire Front of the House staff during established shifts. Other supervisory responsibilities may be assigned.

RELATIONSHIPS:
1. Must maintain a good working relationship with the Managing Partners, District Manager and corporate staff.
2. Must maintain a good relationship with the community at large.

QUALIFICATIONS: To perform this job successfully, the Team Captain must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. When and as necessary and appropriate, reasonable accommodations may be made to enable an Assistant Manager with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) and 1+ years of Restaurant supervisory experience or determined equivalent.

ADDITIONAL TRAINING: Alcohol Awareness & Food Safe Handling.

LANGUAGE SKILLS: Ability to read and understand most company-produced documentation.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percentages; and to formulate and present numerical data.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving several concrete variables in response to standardized situations.

ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES:
1. Detail and accuracy skills.
2. Ability to effectively communicate (oral/written) ideas and information.
3. Ability to lead and develop Front of the House Team Members.
4. Ability to work in an organized fashion with minimal supervision.
5. Ability to follow Federal, State & Company safety and sanitation procedures.
6. Must be able to interact appropriately with Guests in the restaurant and the community at large.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Team Captain to successfully perform the essential functions of this job. When and as necessary and appropriate, reasonable accommodations may be made to enable a Team Captain with disabilities to perform the essential functions.

While performing the duties of this job, the Team Captain stands, bends, lifts, and moves on a regular or frequent basis during working hours. Team Captains must be able to be “one their feet” for most of their shift. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. Shifts of 6+ hours at a time are typical.