Team Leader

Sbarro

10450 S State St. Suite FC-01 Sandy, UT 84070

Benefits

• Paid Vacation
• Paid Sick
• Employee Meal Perks!

If Full-Time,

Summary

Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate

and begins food preparation and production. Once the store opens, they provide front-line service to

Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales

volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will

be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross-trained

in each duty.

Essential Duties & Responsibilities

Opening Duties

for daily operations including

cleaning duties, food preparation and assembly until the

opening Manager arrives.

the safe. That responsibility is

reserved for the Opening Manager.

Server / Cashier

following prescribed methods and within

prescribed standards for guest service. This includes

greeting, enhancing sales through

purchase suggestions to customers, proper serving procedure,

checking for guest satisfaction in

accordance with the standards established for guest

satisfaction and recipe compliance.

presentation, price of all menu items and

specials.

methods and with prescribed

standards for guest service.

handling policy.

point-of-sale register system.

the appropriate daily operating

procedure.

foodservice establishments.

employee food policy and waste guidelines.

portion size of each item, temperature of

hot food, and the attractive presentation of all food.

management regarding the amount

of food on hand and its quality.

Pizza Maker

specifications outlined in the Recipe Manual

and Recipe Cards while utilizing predetermined safety and

sanitary procedures.

to pizza preparation and production.

management regarding the amount

of food on hand and its quality.

the appropriate daily operating

procedure.

foodservice establishments.

controls and cost control systems,

including employee food policy and waste guidelines.

prescribed methods and within

prescribed standards for guest service. This includes

greeting, enhancing sales through

purchase suggestions to customers, proper serving procedure,

checking for guest satisfaction in

accordance with the standards established for guest

satisfaction and recipe compliance.

presentation, price of all menu items and

specials.

utensils, and portion size of each item,

temperature of hot food, and the attractive presentation of

all food.

Steam Cook / Prep

specifications outlined in the Recipe Manual

and Recipe Cards while utilizing predetermined safety and

sanitary procedures.

sanitary manner (i.e., knives, steam

cooker, dough machine, pizza oven, stove etc.).

according to predetermined production

schedules or requirements.

according to Sbarro Recipe Manual and

Sbarro Product Cards while maintaining local health

requirements.

(first-in, first-out) manner.

controls and cost control systems,

including employee food policy and waste guidelines.

Dishwasher

floors, service stations, restrooms and trash

receptacles, including doors, shelves and racks in a clean

and sanitized manner in accordance

with restaurant procedures and standards.

pans and other utensils, with the

exception of knives using prescribed methods and procedures.

storage areas including walk-in freezers

and refrigerator using prescribed methods and procedures.

assigned station, following prescribed

methods and within prescribed standards for guest service.

This includes greeting, serving

procedures, checking for guest satisfaction in accordance

with the standards.

appropriate operating procedures.

utensils, and portion size of each item,

temperature of hot food / cold food, and the attractive

presentation of all food.

prescribed methods and within

prescribed standards for guest service. This includes

greeting, enhancing sales through

purchase suggestions to customers, proper serving procedure,

checking for guest satisfaction in

accordance with the standards established for guest

satisfaction and recipe compliance.

presentation, price of all menu items and

specials.

Qualifications

To perform this job successfully, an individual must be able

to perform each essential duty satisfactorily.

The requirements listed below are representative of the

knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals

with disabilities to perform the

essential functions where accommodations do not present an

undue hardship to the company..

procedures.

stooping.

understanding, speaking, reading and writing.

Other Requirements

positive manner.

members and management staff.

attitude.

Employment Standards

and permits required by law.

ABOUT SBARRO

In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.