- Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
- Communicate to their immediate supervisor when additional training guidance and practice is needed
- Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
- Organize shift schedules for Team Members and monitor attendance, tardiness and time off
- Assign duties to specific employees based on role and skills
- Understand how each job responsibility impacts guests, employees, and overall restaurant operations
- Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including
- Ensure Team Members work together with their coworkers to prepare items on the Dave's Hot Chicken menu while
- Use 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,
- 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 uniform policy
- Are performanceoriented and performance driven; understand performance expectations and are aware of performance
- Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale
- Communicate Team Member work performance to the restaurant management team and appropriately address
- Train new and current team members on tasks
- Balance cash drawers and prepare cash deposits as assigned by the restaurant management team
- Abide and enforce to the rules and direction given by the restaurant management team
- Effectively plan, organize, and implement all daily operational routines and activities
- Complete all required administrative duties and daily paperwork including required checklists
- Supervise and perform closing and/or opening activities as directed by the restaurant management team
- Establish an environment of trust to ensure honest, open, and direct communication
- Role model and set a positive example for the entire team in all aspects of business and personnel practices
- Ensure that they and all Team Members abide by company policies and directives
- Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize
- Support the goals, decisions, and directives of the restaurant management team and is not insubordinate
- Contributes to the restaurant's success by accomplishing the expected work during each shift consistently
- Communicate effectively with team members and management to resolve any interpersonal issues as needed
- Current student or high school diploma/GED preferred
- Must be at least 18 years old and fluent in English
- Certified in all stations following the DHC Training Program
- Flexibility to work nights, weekends, and holidays
- Ability to stand for long periods of time and work in a fastpaced environment
- Positive attitude while conducting any and all duties
- Commitment to guest satisfaction
- Effective communicator with coworkers and the restaurant management team
- Must have reliable transportation to work, a driver's license and proof of insurance
- Must have telephone or other reliable method of communicating with supervisor and coworkers
- Must be able and willing to work flexible hours including opening and closing shifts
- This includes working weekends/nights and holidays whenever necessary
- Ability to delegate tasks
- Excellent time management, organizational and planning skills
- Strong people/guest service skills
- Ability to look at the restaurant operations from a guest's point of view
- Ability to take initiative and solve problems
- Able to stand for long periods of time
- Able to bend and stoop
- Able to work around heat
- Able to work around others in close quarters
- Able to lift 5075 lbs. comfortably
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Description
Job Description
Job DescriptionIn 2017, four childhood friends came up with a simple concept — take Nashville Hot Chicken and make it better than anyone else in America.
With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw — they created a viral cult following with lines consistently over an hour long.
After 6 months of running the pop-up with long lines, the team took the plunge and opened their first physical store in January 2018 in a sleepy strip center in East Hollywood.
Demand for their crave-able hot chicken exceeded all expectations and sales have grown every month since opening with consistently long lines throughout the day.
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.
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 with and supportive of the restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations.
Duties
The 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:
The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift.
In addition, they:
