Unit Aide Position Description

Unit Aide Description

The Unit Aide Leader is someone who thrives on challenge and continually looks for opportunities to learn. They are as comfortable taking responsibility as they are delegating it. Unit Aides understand that customer satisfaction always takes priority but efficient restaurant operations make it possible. They are friendly, positive and enthusiastic.

Responsibilities

· Effectively lead the restaurant while the Manager or Asst. Manager is not present

· Responsible for monitoring training and development of new employees on shift

· Assist with labor management costs

· Lead each shift by delegating duties, assigning tasks, and following up with all team members

· Must be proficient in each area of the restaurant to assist when necessary

· Acts with integrity and honesty while promoting the Denny’s Restaurant Culture

· Follow inventory control procedures to reduce product loss

· Maintain cleanliness and organization throughout the restaurant

· Manage time effectively and meet all job responsibilities

· Maintain a positive work environment for employees and guests

· Prepare foods when necessary

· Ensure all food items are prepared according to the Silo’s standards of quality, consistency, and timeliness

· Check food quality and temperatures throughout the day to maintain Health and Safety regulations

· Follow proper sanitation and safety procedures including knife handling and kitchen equipment

· Maintains regular and consistent attendance and punctuality

· Identify back-ups in the kitchen and work with managers to re-organize human resources.

· Other tasks assigned based on business needs

Minimum Qualifications

· Minimum Age: 18 years

· Previous Experience: Preferred

· Able to use touch-sensitive POS System

· Able to lift minimum of 35 lbs.

· Able to work in a high-temperature kitchen for an extended period of time

· Completed training in all areas of restaurant

· Must be able to take direction and delegate responsibilities

· Able to work in a fast paced environment

· Three years of experience in restaurant, hospitality or retail management; additional operations and/or leadership experience strongly preferred

· Food Safety Manager certification required

· Able to communicate effectively, both orally and in writing, in the English language

· Values diversity and shows respect for others

· Proven ability to solve problems and handle high stress situations

· Capable of interpreting financial statements and understanding contributing factors

· Identifies and anticipates opportunities for improvement and implements corrective action steps

· Able to perform job duties of every position in the restaurant

· Must be prepared to multitask in accordance with the demands of the business

· Able to work weekends, holidays, evenings and additional shifts as needed