Shift Leader

Job Description

Job Description

Summary:

The Shift Leader runs the restaurant while on duty. That means the shift's success is on you: keeping the team on task, meeting our standards, and running things the way the Restaurant Management Team expects. You lead the people on your shift and make sure every Team Member is doing their job well.  

Job Expectations:

The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, ensuring that 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 responsibilities
• Abide by and enforce the rules and direction given by the Restaurant Management Team and refrains from insubordination
• Communicate to their immediate Supervisor when additional training guidance and practice is needed
• Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
• Organize shift schedules for Team Members and monitor attendance, tardiness, and time off
• Assign duties to specific Team Members based on role and skills
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
• Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
• Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
• 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 restrooms
• Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale
• Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues
• Train new and current Team Members on tasks
• Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
• Effectively plan, organize, and implement all daily operational routines and activities
  
• Complete all required administrative duties and daily paperwork including required checklists
  
• Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team
  
• Effectively plan, organize, and implement all daily operational routines and activities
  
• Establish an environment of trust to ensure honest, open, and direct communication
  
• Role model and set a positive example for the entire Team in all aspects of business and personnel practices
  
• Follows 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 facilities
• Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed

Requirements: 

• Must be at least 18 years old 
• Certified in all stations following the DHC Training Program
• Flexibility to work nights, weekends, holidays, opening and closing shifts
• Ability to stand for long periods of time and work in a fast-paced environment
• Ability to bend and stoop and lift 50 - 75 lbs. comfortably
• Ability to work in close quarters and around heat
• Positive attitude while conducting any and all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view.
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills

Transportation & Accessibility:

• Must have reliable transportation to work, a driver’s license and proof of insurance
• Must have telephone or other reliable method of communicating with supervisor and co-workers

We are a business that's goal is to invest in your success. If you want to grow in your leadership, in your management ability, and in your career, apply now. We look forward to working with you. 

The 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.

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