Third shift h1.location_city

Summary:
Earn $20/HR

(At 40 hours/wk that’s approximately $41,600/yr)

Here are just a few of the benefits we offer to our Full-time employees:

Medical, Dental, Vision, and Life Insurance 401K

Paid Time Off Employee Meals Career Advancement Uniforms

The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the
Restaurant 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 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
• Effectively and consistently does required Ops Walks and QA 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
• 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 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: