Shift Leader
: Job Details :

Summary:Earn $18-21/HR when you add your $18 Hourly rate to our pooled tips.(At 40 hours/wk that's approximately $37,440-43,680/yr)The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with theRestaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations.Job Expectations:The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately.Duties:Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilitiesAbide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordinationCommunicate to their immediate Supervisor when additional training guidance and practice is neededEffectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunityOrganize shift schedules for Team Members and monitor attendance, tardiness, and time offAssign duties to specific Team Members based on role and skillsUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and successGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsEnsure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsUse specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restroomsHandle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant PolicyMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform PolicyAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsProvide direction, supervision, and feedback to maintain levels of high productivity and Team moraleCommunicate Team Member work performance to the Restaurant Management team and appropriately address performance issuesTrain new and current Team Members on tasksBalance cash drawers and prepare cash deposits as assigned by the Restaurant Management TeamEffectively plan, organize, and implement all daily operational routines and activitiesComplete all required administrative duties and daily paperwork including required checklistsSupervise and perform closing and/or opening activities as directed by the Restaurant Management TeamEffectively plan, organize, and implement all daily operational routines and activitiesEstablish an environment of trust to ensure honest, open, and direct communicationRole model and set a positive example for the entire Team in all aspects of business and personnel practicesFollows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilitiesCommunicate effectively with Team Members and Management to resolve any interpersonal issues as neededRequirements:Current student or high school diploma/GED preferredMust be at least 18 years old and fluent in EnglishCertified in all stations following the DHC Training ProgramFlexibility to work nights, weekends, holidays, opening and closing shiftsAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 - 75 lbs. comfortablyAbility to work in close quarters and around heatPositive attitude while conducting any and all dutiesCommitment to Guest satisfaction. Looks at Restaurant Operations from a Guest's point of view.Effective communicator with co-workers and the Restaurant Management TeamExcellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:Must have reliable transportation to work, a driver's license and proof of insuranceMust have telephone or other reliable method of communicating with supervisor and co-workersThe co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.