Shift Leader

Job DescriptionJob DescriptionSummary :

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 responsibilitiesAbide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordinationCommunicate to their immediate Supervisor when additional training guidance and practice is neededEffectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunityOrganize shift schedules for Team Members and monitor attendance, tardiness, and time offAssign duties to specific Team Members based on role and skillsUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and successGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsEnsure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsUse 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 restroomsHandle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant PolicyMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform PolicyAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsProvide direction, supervision, and feedback to maintain levels of high productivity and Team moraleCommunicate Team Member work performance to the Restaurant Management team and appropriately address performance issuesTrain new and current Team Members on tasksBalance cash drawers and prepare cash deposits as assigned by the Restaurant Management TeamEffectively 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 facilitiesCommunicate effectively with Team Members and Management to resolve any interpersonal issues as neededRequirements :

Current student or high school diploma / GED preferredMust be at least 18 years old and fluent in EnglishCertified in all stations following the DHC Training ProgramFlexibility to work nights, weekends, holidays, opening and closing shiftsAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 - 75 lbs. comfortablyAbility to work in close quarters and around heatPositive attitude while conducting any and all dutiesCommitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view.Effective communicator with co-workers and the Restaurant Management TeamExcellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility :

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