Description
The Lead assists the Unit General Manager or Retail/Restaurant Manager in executing sales and operational goals, supervises shift employees, models guest-service standards, coaches the team, ensures food and product quality, trains new associates, and supports operational excellence. The role requires one to two years of related employment, a high school diploma, and strong communication, problem-solving, and team-building skills. It is eligible for tips and offers medical, dental, and vision benefits, paid time off, retirement matching, and overtime or overnight differentials.
