SUMMARY

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.

REQUIREMENTS:

• 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, 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 co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills
  Job Types: Full-time, Part-time
  Pay: $15.00 - $16.00 per hour
  Expected hours: 8 – 40 per week

Shift:

• Day shift
• Night shift

Application Question(s):

• Phone number?

Education:

• High school or equivalent (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Job Types: Full-time, Part-time
Pay: $16.00 - $17.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Vision insurance

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Ability to Commute:

• Orlando, FL 32819 (Required)

Ability to Relocate:

• Orlando, FL 32819: Relocate before starting work (Required)

Work Location: In perso

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
• Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination
• 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 Team Members based on role and skill level
• 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
• Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
• 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, 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
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale
• Communicate Team Member work performance to the Restaurant Management Team and appropriately address performance issues
• Train new and current Team Members
• Balance cash drawers and prepare cash deposits as assigned 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
• Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities
• Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed