Shift Leader - Dave's Hot Chicken

Dave's Hot Chicken•Elkhart, KS

21h

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 tasks, and ensures compliance with company and safety policies. The Shift Leader performs leadership, management, organizational, guest-service, food-preparation, cleanliness, cash-handling, and administrative duties, including opening and closing activities as directed.

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 lift 50–75 lbs comfortably.
Must be able to work in close quarters and around heat.
Must have a positive attitude and a commitment to Guest satisfaction.
Must communicate effectively with co-workers and the Restaurant Management Team.
Must have 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 status or a high school diploma/GED.

Responsibilities

Follow the DHC Training Program to learn and train new skills, duties, and responsibilities.
Follow direction from the Restaurant Management Team and communicate when additional training or practice is needed.
Conduct required Ops Walks and Q&A checks and address areas of opportunity.
Organize shift schedules and monitor Team Member attendance, tardiness, and time off.
Assign duties to Team Members based on their roles and skill levels.
Understand how job responsibilities affect Guests, the Team, and restaurant operations.
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 sanitary requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Ensure daily restaurant cleanliness, including clearing tables, sweeping and mopping floors, sanitizing utensils and high-touch areas, and servicing restrooms.
Handle Guest concerns and complaints professionally and calmly according to restaurant policy.
Maintain a neat appearance, wear a uniform, and follow 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.
Plan, organize, and implement daily operational routines and activities.
Complete administrative duties, daily paperwork, and required checklists.
Supervise and perform opening and closing activities as directed.
Establish trust and encourage honest, open, and direct communication.
Set a positive example in business and personnel practices.
Follow food, cash, and cost-control guidelines and use products, supplies, and equipment appropriately.
Communicate with Team Members and Management to resolve interpersonal issues.