Brand Ambassador / NRO Leader

Job Description

Job Description

The Brand Ambassador / NRO Leader of DAVE’S HOT CHICKEN will host, orchestrate, and manage new restaurant openings equipped with the support of shift-leading trainers.  The N ew R estaurant O pening Leader guides a team of trainers who's primary function is to teach a staff of 75-100 new team members the recipes, policies and requirements of all functions of a Dave's Hot Chicken Concept.

Expectations

The Brand Ambassador performs leadership, management, and organizational tasks in the form of hosting new restaurant openings, supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately.  As an NRO team member, you will be required to conduct opening training as per DHC corporate guidelines for each of our next 10 new stores in the Carolina's. . You will need to be Certified by an NRO training team.

Requirements

-!00% availability to travel throughout the Carolina's and conduct a 2 week training program at each opening location over the next 5 years.

-Continue any training needed and required by Dave's Hot Chicken to keep current with all company policies and proceedureas

-Current student or high school diploma/GED preferred

-Must be at least 18 years old and fluent in English 

-Certified in all stations as a Shift Leader 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 work in close quarters and around heat 

-High energy & a 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

Duties

-Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities 

-Abide by and enforce to 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 

-Organize shift schedules for your team 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 Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements 

-Use 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 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 

-Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale 

-Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues 

-Train new and current Team Members

-Assist the Assistant General Manager & General Manager as directed 

-Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leaders 

-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 

-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 Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed