Shift Leader - Dave's Hot Chicken

Dave's Hot Chicken•Columbus, OH

About The Position

The Shift Leader is responsible and accountable for restaurant activities while on duty, working with the Restaurant Management Team to support the restaurant’s business plan. The role supervises and develops Team Members, ensures they meet expectations and follow company and safety policies, and coordinates shift operations. The Shift Leader also performs guest-service, food-preparation, cleanliness, cash-handling, administrative, and opening or closing duties as assigned.

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.
Must be able to stand for long periods and work in a fast-paced environment.
Must be able to bend, stoop, and comfortably lift 50–75 pounds.
Must be able to work in close quarters and around heat.
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.
Positive attitude while performing duties and commitment to Guest satisfaction.
Effective communication with co-workers and the Restaurant Management Team.
Strong organization, planning, time-management, delegation, and problem-solving skills.

Nice To Haves

Current student or high school diploma/GED preferred.

Responsibilities

Follow the DHC Training Program to learn and train skills, duties, and responsibilities; communicate when additional training or practice is needed.
Follow and enforce direction from the Restaurant Management Team, and avoid insubordination.
Complete required operational walks and Q&A checks, addressing areas for improvement.
Organize shift schedules and monitor attendance, tardiness, and time off.
Assign duties to Team Members according to their roles and skill levels.
Understand how job responsibilities affect Guests, the Team, restaurant operations, and business success.
Greet Guests, take orders, serve food and beverages, answer questions, and maintain a consistently positive and helpful attitude.
Ensure Team Members prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Use kitchen machinery and equipment, including 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 calmly and professionally in accordance with restaurant policy.
Maintain a neat appearance by wearing a uniform and following the DHC Uniform Policy.
Monitor performance expectations and results; 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.
Plan, organize, and implement daily operational routines and activities; complete required administrative duties, paperwork, and checklists.
Supervise and perform opening and/or closing activities as directed by the Restaurant Management Team.
Foster honest, open, and direct communication; serve as a positive role model in business and personnel practices.
Follow food, cash, and cost-control guidelines and use products, supplies, equipment, and facilities appropriately.
Communicate with Team Members and Management to resolve interpersonal issues.