Shift Leader - Dave's Hot Chicken

Dave's Hot Chicken•South Bend, IN

21h

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 and ensure Team Members meet expectations. The role includes leadership, management, and organizational duties while supervising teammates, monitoring performance, enforcing company and safety policies, and delegating work. The Shift Leader supports guest service and daily restaurant operations, including food preparation, cleanliness, cash handling, administrative tasks, and opening or closing activities. They train and guide Team Members, address performance and guest concerns, and promote effective communication, trust, productivity, and positive team morale.

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 lbs.
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 coworkers 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.
Follow directions and rules from the Restaurant Management Team, and communicate when additional training or guidance is needed.
Conduct required operational walks and Q&A checks to identify and correct areas of opportunity.
Organize shift schedules and monitor Team Member attendance, tardiness, and time off.
Assign duties to Team Members based on role and skill level.
Greet Guests, record orders, serve food and beverages, and answer questions with a positive and helpful attitude.
Ensure Team Members prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Maintain restaurant cleanliness by delegating table clearing, sweeping and mopping, washing and 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.
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 the Restaurant Management Team.
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.
Promote honest, open, and direct communication and serve as a positive role model for the Team.
Follow food, cash, and cost-control guidelines; use products, supplies, and equipment properly to help minimize restaurant costs.
Communicate with Team Members and Management to resolve interpersonal issues as needed.