Shift Leader

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.

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 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

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

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 :
• 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, 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