Shift Leader - Dave's Hot Chicken

Dave's Hot Chicken•Muncie, IN

About The Position

The Shift Leader is accountable for restaurant activities while on duty and works with the Restaurant Management Team to ensure operations support the restaurant’s business plan. The role supervises and supports Team Members, monitors performance, delegates work, and ensures compliance with company and safety policies. The Shift Leader also performs customer service, food preparation, cleanliness, cash-handling, administrative, and opening or closing duties as directed. The position requires completing the DHC Training Program and training new and current Team Members. Shift Leaders are expected to maintain productivity and team morale, communicate performance and operational issues to management, resolve guest concerns professionally, and model positive business and personnel practices. They help ensure food quality, sanitation, cash controls, cost controls, and daily operational routines meet company expectations.

Requirements

Must be at least 18 years old.
Must be fluent in English.
Must be certified in all stations following the DHC Training Program.
Must be flexible to work nights, weekends, holidays, and opening and closing shifts.
Ability to stand for long periods and work in a fast-paced environment.
Ability to bend, stoop, and lift 50–75 lbs comfortably.
Ability to work in close quarters and around heat.
Positive attitude while conducting all duties.
Commitment to Guest satisfaction and ability to view restaurant operations from the Guest’s point of view.
Effective communication with co-workers and the Restaurant Management Team.
Excellent organization, planning, time management, delegation, and problem-solving skills.
Must have reliable transportation, a driver’s license, and proof of insurance.
Must have a telephone or another reliable way to communicate with the Restaurant Management Team and Teammates.

Nice To Haves

Current student or high school diploma/GED preferred.

Responsibilities

Follow the DHC Training Program to learn and train new skills, duties, and responsibilities.
Follow directions and rules from the Restaurant Management Team and communicate when additional training or practice is needed.
Conduct required Ops Walks and Q&A checks and correct areas of opportunity.
Organize Team Member shift schedules and monitor attendance, tardiness, and time off.
Assign duties to Team Members based on their roles and skill levels.
Greet Guests, record orders, serve food and beverages, answer questions, and maintain a positive and helpful attitude.
Ensure Team Members prepare menu items according to cooking instructions, safety procedures, and sanitation requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Delegate and ensure daily restaurant cleaning, including clearing tables, sweeping and mopping floors, sanitizing kitchen utensils and high-touch areas, and servicing restrooms.
Handle Guest concerns and complaints professionally and calmly in accordance with Restaurant Policy.
Wear the required uniform and adhere to the DHC Uniform Policy.
Provide direction, supervision, and feedback to support productivity and Team morale.
Communicate Team Member performance to the Restaurant Management Team and address performance issues appropriately.
Train new and current Team Members.
Balance cash drawers and prepare cash deposits as assigned by management.
Plan, organize, and implement daily operational routines and activities.
Complete administrative duties, daily paperwork, and required checklists.
Supervise and perform opening and/or closing activities as directed by the Restaurant Management Team.
Foster honest, open, and direct communication and serve as a positive role model for the Team.
Follow food, cash, and cost-control guidelines and use products, supplies, and equipment properly.
Communicate with Team Members and Management to resolve interpersonal issues.