Shift Leader

About Dave's Hot Chicken

Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”

Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block.

A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Summary

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.

Duties

The Shift Leader supervises fellow
coworkers while they work, monitor their performance, ensure they comply
with company and safety policies, and delegate tasks appropriately.

In addition, they:

- Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
- 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 employees based on role and skills
- Understand how each job responsibility impacts guests, employees, and overall restaurant operations
- 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 co-workers to prepare items on the Dave’s Hot Chicken 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 uniform policy
- Are performance-oriented and performance driven; understand performance expectations and are aware of performance
results
- Provide direction/supervision/ feedback for Team Members 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
- Abide and enforce to the rules and direction given by the restaurant management team

Job expectations

The
Shift Leader performs leadership, management and organization tasks to
ensure team members work efficiently and effectively during their shift.

In addition, they:

- 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
- 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
- Ensure that they and all Team Members abide by company policies and directives
- 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
- Support the goals, decisions, and directives of the restaurant management team and is not insubordinate
- Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently
- Communicate effectively with team members and management to resolve any interpersonal issues as needed

Requirements

- Current student or high school diploma/GED preferred
- Must be at least 18 years old and fluent in English
- Certified in all stations following the DHC Training Program
- Flexibility to work nights, weekends, and holidays
- Ability to stand for long periods of time and work in a fast-paced environment
- Positive attitude while conducting any and all duties
- Commitment to guest satisfaction
- Effective communicator with co-workers and the restaurant management team

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

Hours

- Must be able and willing to work flexible hours including opening and closing shifts
- This includes working weekends/nights and holidays whenever necessary

Skills & Abilities

- Ability to delegate tasks
- Excellent time management, organizational and planning skills
- Strong people/guest service skills
- Ability to look at the restaurant operations from a guest’s point of view
- Ability to take initiative and solve problems
- Able to stand for long periods of time
- Able to bend and stoop
- Able to work around heat
- Able to work around others in close quarters
- Able to lift 50-75 lbs. comfortably