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The Team Leader is responsible for assisting the Schlotzsky’s management team in all aspects of shift management to ensure successful operations, guest service and achievement of financial targets.


  • Ensure all areas of the restaurant (exterior, drive through, lobby, dining room, restrooms, kitchen, bakery, back dock) are maintained to Brand standard
  • Ensures recipe and prep standards are followed at all times at each restaurant station
  • Ensures cash handling procedures are properly followed at all times
  • Ensures safety and security standards are maintained and followed at all times
  • Ensure food safety standards are maintained at all times


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Leadership Responsibilities

  • Addresses guest issues that may arise; consults with management regarding complex issues.
  • Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.
  • Communicates employee performance and policy/procedure violations to management for appropriate handling.
  • Strictly adheres to Company procedures relating to cash handling, including but not limited to, safeguarding of cash, making deposits, auditing the safe, and documenting cash variances.
  • Maintains the strictest of confidentiality with the safe combination and security code when applicable.
  • Monitors applicable temperatures for food products to ensure adherence with established temperature ranges; ensures that all applicable products are coded and dated.
  • Must maintain a calm and positive disposition when faced with a challenging situation.
  • Must become familiar with and adhere to all Company policies and procedures.
  • Must maintain a positive attitude and follow the direction of managers at all times.
  • Must adhere to strict safety and sanitation standards.
  • Report to work timely for each scheduled shift.
  • Arrive and depart from work meeting all uniform and grooming standards.


  • Must be at least 18 years of age in order to operate certain kitchen equipment.
  • Should be proficient and knowledgeable of procedures for all kitchen stations and guest service stations.