1079 – Dave’s Hot Chicken – Fullerton: Shift Leader

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.SummaryThe Shift Leader is responsible and accountable for all restaurant activities while on duty.

The Shift Leader will work with therestaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan.

They will ensure all Team Members are performing their job responsibilities and meeting expectations.DutiesThe Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately.In addition, they:Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilitiesCommunicate to their immediate supervisor when additional training guidance and practice is neededEffectively and consistently does required Ops Walks and Q& A checks to correct areas of opportunityOrganize shift schedules for Team Members and monitor attendance, tardiness and time offAssign duties to specific employees based on role and skillsUnderstand how each job responsibility impacts guests, employees, and overall restaurant operationsGreet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, includinganswering questionsEnsure Team Members work together with their co-workers to prepare items on the Dave’s Hot Chicken menu whilefollowing cooking instructions, safety procedures, and sanitary requirementsUse specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors,washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restroomsHandle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policyMaintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policyAre performance-oriented and performance driven; understand performance expectations and are aware of performanceresultsProvide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team moraleCommunicate Team Member work performance to the restaurant management team and appropriately addressperformance issuesTrain new and current team members on tasksBalance cash drawers and prepare cash deposits as assigned by the restaurant management teamAbide and enforce to the rules and direction given by the restaurant management teamJob expectationsThe Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift.In addition, they:Effectively plan, organize, and implement all daily operational routines and activitiesComplete all required administrative duties and daily paperwork including required checklistsSupervise and perform closing and/or opening activities as directed by the restaurant management teamEstablish an environment of trust to ensure honest, open, and direct communicationRole model and set a positive example for the entire team in all aspects of business and personnel practicesEnsure that they and all Team Members abide by company policies and directivesFollows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimizerestaurant costs; properly uses all products, supplies, and equipment facilitiesSupport the goals, decisions, and directives of the restaurant management team and is not insubordinateContributes to the restaurant’s success by accomplishing the expected work during each shift consistentlyCommunicate effectively with team members and management to resolve any interpersonal issues as neededRequirementsCurrent student or high school diploma/GED preferredMust be at least 18 years old and fluent in EnglishCertified in all stations following the DHC Training ProgramFlexibility to work nights, weekends, and holidaysAbility to stand for long periods of time and work in a fast-paced environmentPositive attitude while conducting any and all dutiesCommitment to guest satisfactionEffective communicator with co-workers and the restaurant management teamTransportation & accessibilityMust have reliable transportation to work, a driver’s license and proof of insuranceMust have telephone or other reliable method of communicating with supervisor and co-workersHoursMust be able and willing to work flexible hours including opening and closing shiftsThis includes working weekends/nights and holidays whenever necessarySkills & AbilitiesAbility to delegate tasksExcellent time management, organizational and planning skillsStrong people/guest service skillsAbility to look at the restaurant operations from a guest’s point of viewAbility to take initiative and solve problemsAble to stand for long periods of timeAble to bend and stoopAble to work around heatAble to work around others in close quartersAble to lift 50-75 lbs.

comfortablyINDQS