Team Leader

P.Y.O. Job Description — Team Leader

We expect the roles to commence mid-January, the exact location of the site will be annouced shortly but it will be in the Liverpool Street area.

Role: Team Leader (Front of House / Back of House)

Reports to: Assistant General Manager / General Manager

Department: Operations

Location: P.Y.O. Liverpool Street (and future sites)

Pay Band: £14.50 per hour

Employment Type: Full-time, 30–40 hrs per week Min. contracted 20hrs)). Part-time, 10–20 hrs per week (Min. contracted 6hrs))

1. Purpose of Role

To lead daily service operations, uphold compliance and hygiene standards, and guide Team Members through consistent on-shift leadership, coaching, and accountability. Team Leaders are the standard-bearers of P.Y.O.\’s values — they ensure procedures are followed precisely, communication flows clearly, and the team delivers an excellent guest experience in a safe, efficient, and sustainable environment.

2. Core Responsibilities

Shift Leadership & Operations

• Ensure that daily briefings (pre-service huddles) led by management are implemented effectively, reinforcing focus points, product availability, hygiene checks, and individual responsibilities.
• Monitor and manage service pace and order flow across walk-ins and online orders, adjusting team deployment as needed.
• Enforce the \”See it – Say it – Sort it\” rule: if something needs attention, communicate clearly and act immediately to resolve it. Collaboration and open communication make everyone\’s job easier.
• Ensure all dishes and juices meet visual, taste, and portion standards throughout the shift, especially before reaching the customer.
• Own your station: FIFO, date-coding, allergen segregation, utensils sanitised, temperatures logged.
• Support managers with opening and closing procedures as per SOPs, including temperature logs, line set-up, and closing audits.
• Manage staff rotation and breaks fairly while maintaining full coverage.
• Be aware of the importance of sales and labour as key business drivers and identify variances or opportunities for improvement.
• Communicate operational or staffing issues immediately to the AGM / KM / GM.
• Ensure that checklists are adhered to.

Compliance & Due Diligence

• Own all food safety, hygiene, and allergen compliance on shift.
• Ensure completion and accuracy of all checklists: temperature records, cleaning logs, waste sheets, and delivery checks.
• Enforce the \”clean-as-you-go\” rule and verify hygiene standards throughout service.
• Conduct allergen briefings and reinforce the \”no guessing\” policy — every allergen query verified through the system or manager.
• Guarantee proper PPE use, correct handwashing (before and after handling food), and zero tolerance for unsafe practices.
• Report maintenance or safety hazards promptly and record via the designated log system.
• Prepare for EHO visits; maintain a 5★ audit-ready environment daily.
• Maintain strict uniform standards — caps on, hair tied back, aprons clean, and for Team Leaders / Managers: pen and Sharpie carried at all times.

3. People Leadership & Development

• Act as the direct mentor for Team Members — guide, train, and model the standards expected.
• Conduct on-shift coaching in real time: demonstrate, observe, correct, and recognise.
• Train new starters on the job following the SOPs manual and practical standards for each station; ensure all on-the-job trainings are completed and signed off within 14 days.
• For statutory trainings, the Assistant General Manager is responsible through the training tracker.
• Reinforce consistency — \”the P.Y.O. way\” — ensuring recipes, plating, and hygiene procedures are uniform across shifts.
• Support wellbeing on shift: monitor fatigue, workload, and morale.
• Deliver feedback constructively; address performance issues early and privately.
• Nurture future leaders by identifying talent and delegating responsibility safely.

4. Communication

• Communicate actively and clearly during and after each shift.
• Use Zenzap, Logit, or email to share relevant information with colleagues and management where needed.
• Maintain transparency in all operational matters — no surprises, no hidden issues.
• Ensure clear coordination between Front and Back of House during service.

5. Performance Mindset & Standards

Team Leaders are expected to:

• Deliver results, not excuses — apply SMART objectives (Specific, Measurable, Achievable, Relevant, Time-bound) to all tasks.
• Aim for excellence in execution, attention to detail, and leadership.
• Walk with purpose — maximise every trip, keep hands full in and out to maintain picture-perfect and service standards.

Demonstrate effectiveness and efficiency — deliver the right outcome with minimum waste or delay.

Job Types: Full-time, Part-time

Pay: £14.50 per hour

Benefits:

• Discounted or free food
• Store discount

Experience:

• Supervising: 1 year (preferred)
• Food handling: 1 year (preferred)

Work Location: In person