Shift Leader

SUMMARY

The Shift Leader is responsible and accountable for all restaurant activities while on duty. This role works closely with the Restaurant Management Team to ensure all operations align with and support the restaurant’s business plan. The Shift Leader ensures Team Members are performing their job responsibilities and meeting expectations while delivering outstanding guest satisfaction by “blowin’ their minds” with exceptional food and service, all while fostering a fun, energetic workplace.

EXPECTATIONS

The Shift Leader performs leadership, management, and organizational duties while supervising Team Members. This role monitors performance to ensure compliance with company policies and safety standards and appropriately delegates tasks to support operational success.

RESPONSIBILITIES

Guest Experience

• Handle guest concerns and complaints professionally and calmly, resulting in a “blow their minds” experience that keeps guests coming back
• Greet guests, take orders, and serve food and beverages with a consistently positive and helpful attitude
• Maintain strong product knowledge to confidently answer guest questions

Training & Development

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

Team Leadership

• Assign duties to Team Members based on role, skill level, and operational needs
• Provide direction, supervision, and feedback to maintain high productivity and strong team morale
• Foster an environment of trust that encourages open, honest, and direct communication
• Communicate Team Member performance to the Restaurant Management Team
• Communicate how each role impacts guests, the team, and overall restaurant operations
• Effectively report interpersonal issues to the Operating Partner as needed

Operations

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

General Responsibilities

• Maintain a neat and professional appearance by wearing the required uniform and adhering to the DHC Uniform Policy
• Abide by and enforce all rules and direction provided by the Restaurant Management Team
• Serve as a role model and set a positive example for the entire team in both business and personal practices
• Develop strategies to improve workplace efficiency and achieve operational goals
• Follow all company guidelines for food and cash controls, cost control measures, and proper use of products, supplies, equipment, and facilities

Skills & Qualifications

• Current student, high school diploma, or GED preferred
• Must be at least 18 years of age and fluent in English
• Certified in all stations and management positions in accordance with the DHC Training Program
• Performance-oriented and driven, with a clear understanding of performance expectations and results
• Flexibility to work nights, weekends, holidays, and opening and closing shifts
• Ability to stand for long periods of time and work in a fast-paced environment
• Ability to bend, stoop, and lift 50–75 lbs comfortably
• Ability to work in close quarters and around heat
• Positive attitude while performing all duties
• Strong commitment to guest satisfaction with the ability to view operations from the guest’s perspective
• Effective communication skills with coworkers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills
• Background check required

Transportation & Accessibility

• Reliable transportation to and from work, a valid driver’s license, and proof of insurance
• Access to a telephone or other reliable method of communication with management and teammates