Which of the following is a Leader on Duty (LOD) responsibility?

• A. Acting as the Food Safety Leader (FSL)
• B. Scheduling staff for the week
• C. Managing marketing campaigns
• D. Approving customer discounts

Answer: (A)

Being on duty means owning the on-shift operations, with the responsibility to keep things safe, smooth, and compliant during that shift. Acting as the Food Safety Leader is the best fit because the on-shift leader is expected to guide the crew on food safety practices, monitor temperature logs, ensure proper sanitation, prevent cross-contamination, and verify that safety standards are followed throughout the shift. This role directly affects guest safety and product quality, which is central to the LOD’s purpose on the floor.

Scheduling the week is typically handled by store management or a scheduling system, not the on-shift leader. Marketing campaigns are planned and executed by marketing or upper management rather than by someone overseeing daily shift operations. Approving customer discounts usually requires manager-level authority, in line with store policy, rather than the day-to-day discretion of the LOD.