Position Summary: This position performs, leads, and supervises basic operational duties to provide quality products and service to guests. Essential Job Duties: • Perform, lead, and supervise station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable)) as assigned to meet operational standards • Assist with new employee orientation and training • Comply with all company policies, procedures, and operational standards • Perform, lead, and supervise regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards • Regular attendance ADDITIONAL DUTIES: • Lead shift meetings • Report customer or employee complaints/issues to MOD • Move and stock food product weighing up to 50 pounds • Perform other job-related duties as assigned or required Time/Shift Expectations: Minimum of 30 hours per week; irregular hours; nights; weekends; and holidays Qualifications and Job Requirements: • Knowledge/Skills • General restaurant or retail knowledge • Basic math and reading skills • Effective verbal and written communication skills • Ability to follow directions • Multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions