Service Leader
Chipotle Mexican Grill · Warner Robins, GA · Yesterday
OTHRFull-time
About the role
The Service Leader at Chipotle is responsible for ensuring a positive customer experience, maintaining a clean and organized kitchen, and assisting the crew in providing excellent service.
Responsibilities
- Maintain a positive customer experience by ensuring high-quality food is served and customer incidents are resolved.
- Support food safety by monitoring hand washing, glove changes, time and temperature, secondary shelf lives, and following the Daily Food Safety Checklist and policies.
- Assist with crew breaks, shift changes, and training.
- Develop and cross-train the front-of-house crew.
- Contribute to performance reviews and develop future leaders.
- Perform miscellaneous office duties including banking, cash handling, and office paperwork.
- Ensure office equipment and supplies are in good condition.
Requirements
- Knowledge of cash handling policies and procedures.
- Familiarity with office paperwork.
- Ability to speak, write, read, and understand the primary language(s) of the work location.
- A high school diploma.
- Restaurant experience preferred.
Qualifications
- Understand and articulate Chipotle's Food With Integrity philosophy.
- Have knowledge and experience of cash handling policies and procedures.
- Have knowledge of Food Safety and health department matters.
- Be able to speak, write, read, and understand the primary language(s) of the work location.
- Have a high school diploma.
- Have restaurant experience.
Skills
- Customer service skills.
- Food safety knowledge.
- Time management and multitasking abilities.
- Leadership and training skills.
- Office administrative skills.
Benefits
- Tuition assistance (up to 100% coverage for select degrees or up to $5,250/year).
- Free food.
- Medical, dental, and vision insurance.
- Paid time off.
- Holiday closures.
- Competitive compensation.
- Opportunities for advancement.
Pay
Compensation is competitive and based on experience.
Schedule
Hours vary based on restaurant needs, typically requiring standing and walking throughout the day.