Team Member (DFC)

DAMM FINE•Vacaville, CA

4d•$20 - $21

About The Position

The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food Prep, Restaurant Cleanliness and Teamwork.

Requirements

Current student or high school diploma/GED preferred
Must be at least 16 years old
Flexibility to work nights, weekends, holidays, opening and closing shifts
Ability to stand for long periods of time and work in a fast-paced environment
Ability to bend and 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. Looks at Restaurant operations from the Guest’s point of view
Effective communicator with Teammates and the Restaurant Management Team
Excellent Time Management Skills
Must have reliable transportation to work
Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

Responsibilities

Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities
Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination
Communicate to their immediate Supervisor when additional training guidance and practice is needed
Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, Etc.
Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities
Are performance-oriented and performance driven; understand performance expectations and are aware of performance results