The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. The Shift Leader is to deliver on guest satisfaction by “blowin’ their minds” with our amazing food and service, creating a fun and energetic workplace. 

The Shift Leader performs leadership, management, and organizational tasks while supervising fellow Teammates, monitoring their performance to ensure they comply with company and safety policies, and delegates tasks appropriately.

GUEST

• Handle Guests’ concerns and complaints professionally and calmly resulting in a “blow their mind” experience and keeping them a fan
• Greet Guests, take Guest orders, serve food and beverages with consistently positive and helpful attitude
• Be knowledgeable enough to answer Guest questions

TRAINING

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities to the Team
• Train new and continually train current Team Members
• Communicate to a Team Member’s immediate Supervisor when additional training, guidance, and practice is needed is needed

TEAM

• Assign duties to specific Team Members based on role and skill level
• Provide direction, supervision, and feedback to maintain levels of high productivity and team morale
• Establish an environment of trust to promote honest, open, and direct communication
• Communicate Team Member work performance to the Restaurant Management Team
• Communicates how each job responsibility impacts, Guests, the Team, and overall Restaurant Operations success
• Communicate effectively with Team Members and Management to report any interpersonal issues to the Operating Partner

OPERATIONS

• Ensure Team Members work together with their teammates to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements
• Ensure restaurant cleanliness tasks are conducted daily by delegating the clearing of tables, sweeping, and mopping floors, daily cleaning tasks, washing/sanitizing/disinfecting kitchen utensils and high-touch-point areas, and servicing restrooms
• Effectively and consistently does the required Ops Walks and Q&A checks to correct areas of opportunity
• Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team
• Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
• Complete all required administrative duties and daily paperwork including required checklists

GENERAL

• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Abide and enforce to the rules and direction given by the Restaurant Management Team
• Role model and set a positive example for the entire team in all aspects of business and personal practices
• Develop strategies for better workplace efficiency and goal achievement
• Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs, properly uses all products, supplies, and equipment facilities

• Current student or high school diploma or GED preferred
• Must be at least 18 years old and fluent in English
• Certified in all stations and Management positions following the DHC Training Program
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• 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
• Ability to lift 50-75 lbs. comfortably
• Ability to work in close quarters and around heat
• Positive attitude while performing all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest’s point of view
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills
• Background checks required

• Must have reliable transportation to get to work, a driver’s license and proof of insurance
• Must have a telephone or other reliable method of communicating with the Restaurant Management Team and Teammates

EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive considration for employment without regard to race, color, religion, sex, national origin, disability status, protected vetern status or any other characteristic protected by law.