Lead Team Member

Position Summary:

The Lead Team Member (LTM) is responsible for overseeing daily cafe operations and delivering an exceptional guest experience in a juice and smoothie environment. As the on-site leader, the LTM serves as the primary point of contact and operational manager during assigned shifts and in the absence of the Owners. This role provides leadership to front-of-house staff, supports back-of-house operations, ensures high standards of customer service, product quality, cleanliness, and operational efficiency, and promotes a positive, collaborative work environment while upholding the cafe"s mission, values, and brand standards.

Essential Duties:

• Serve as the primary on-site leader and point of contact during assigned shifts and in the absence of the Owners, ensuring smooth and efficient café operations.
• Oversee and coordinate daily front-of-house operations to ensure efficient, consistent, and high-quality service.
• Supervise, support, and provide direction to team members while fostering accountability, teamwork, and professional conduct.
• Assist with staff scheduling, onboarding, training, coaching, and performance feedback to support employee development and operational success.
• Deliver and uphold exceptional guest service standards to promote customer satisfaction and loyalty.
• Warmly acknowledge every customer with a genuine smile, enthusiastic greeting, and welcoming demeanor upon entering the cafe.
• Lead by example by modeling the Owners' customer service expectations and ensuring team members consistently provide courteous, friendly, and professional service.
• Address guest questions, concerns, and service issues promptly, professionally, and with sound judgment.
• Monitor product quality, food presentation, and inventory levels, including supplies and sanitation materials.
• Ensure compliance with all food safety, sanitation, health, and workplace safety standards.
• Enforce established policies, procedures, and operational standards to support consistency and accountability.
• Reconcile and balance daily cash drawers and ensure accurate cash-handling procedures.
• Monitor operational practices to minimize waste and support cost-effective operations.
• Represent the café professionally within the community and contribute to initiatives that strengthen the brand and customer relationships.
• Support back-of-house operations and perform other duties as assigned to maintain overall café efficiency.

Minimum Qualifications:

• High school diploma or equivalent.
• One year of experience as a Restaurant Manager, Kitchen Shift Supervisor, or in a similar leadership role within a restaurant, kitchen, or food service environment.
• One year of experience delivering and overseeing high-quality customer service.

Key Competencies & Skills:

• Demonstrated leadership with the ability to build, develop, and motivate high-performing teams.
• Strong communication and interpersonal skills, with the ability to engage effectively with guests and staff.
• Customer-focused approach with a commitment to delivering consistent service excellence.
• Sound judgment and effective problem-solving abilities.
• Comprehensive knowledge of food and beverage offerings, including the ability to clearly communicate ingredients and menu details.
• Knowledge of kitchen health, sanitation, and safety standards, including the safe use of equipment and utensils.
• Strong organizational skills and attention to detail.
• Ability to manage competing priorities in a paced environment while maintaining professionalism and a positive team culture.
• Capacity to work both independently and collaboratively.
• Physical ability to stand for extended periods and lift up to 20 pounds.
• Demonstrated reliability, including consistent attendance and punctuality.
• Customer Service Leadership: Demonstrates a passion for delivering exceptional customer service by creating a welcoming atmosphere, setting the standard for positive customer interactions, and coaching team members to consistently uphold the cafe's customer service expectations and the owners' vision for hospitality.