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.
Job Expectations:
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 delegate tasks appropriately.
Duties:
Requirements:
Transportation & Accessibility:
Summary:
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.
Job Expectations:
The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team.
Duties:
Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilitiesAbide by the rules and direction given by the Restaurant Management Team and refrain from insubordinationCommunicate to their immediate supervisor when additional training guidance and practice is neededUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and successGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsWork together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsCommunicate effectively with Team Members and Management to resolve any interpersonal issues as neededUse 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 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 DHC Uniform PolicyFollows 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 facilitiesAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsRequirements: