SUMMARY

The Little Caesars Crew Leader responsibilities are to assist the General Manager in ensuring and maintaining Little Caesars goals of customer satisfaction. Responsible for running open and closing shifts and reporting to the General Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Drives restaurant sales by ensuring that all customers are acknowledged and concerns are resolved quickly
• Manage Associates schedules during your assigned shift
• Assures front end is providing customers with quick friendly service
• Processes information and product through computer system and POS register system.
• Operates and uses all equipment necessary to run the restaurant
• Controls shrink expenses and labor.
• Assists at all stations where needed.
• Follows all Little Caesars programs/promotions
• Follows all mandated open and restaurant closing policies and procedures and communicate any concerns to management.
• Ensures restaurant cleanliness and safety before leaving.
• Ensures compliance with all laws, policies and procedures
• Acts as NFI's representative both within the restaurant and within the community.
• Insures all safety policies and procedures are followed by all Associates.
• Other duties as assigned

KEY ATTRIBUTES

• Customer Minded
• Self-motivated
• Honest
• Organized
• Leadership skills
• Reliable
• Product minded
• Detail minded
• Open minded
• High energy level

SUPERVISORY RESPONSIBILITIES

• Manages 3-4 Associates in the restaurant.
• Provide direction, coordination, and evaluation of the store and Associates.
• Follows NFI policies and applicable federal, state and local laws.
• Assign and direct work
• Address complaints and resolves problems

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and/or training; or
• Equivalent combination of education and experience.

LANGUAGE SKILLS

• Read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Write routine reports and correspondence
• Present information and respond to questions from customers or associates

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication)

CERTIFICATES, LICENSES, REGISTRATIONS

• Manager Food Handlers Certificate provided at restaurant level

EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Uniform per policy
• Associates may be required to use standard pizza restaurant equipment including, but not limited to
• Sheeter
• Vertical cutting mixer
• Pizza and dough cutter
• Dough Mixer
• Knives
• Ovens

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT

Frequently

• Risk of electrical shock
• Wet or humid conditions
• Work near moving mechanical parts
• Extreme cold from freezers and coolers
• Extreme heat from ovens

Noise Level

• Moderate

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location