1176 Shift Lead (DFC)

Dave; Santa Maria (CA); On-site; USD 36,000 - 47,000; Full time

Job summary

Dave is seeking a Shift Leader to supervise restaurant operations during shifts, ensuring service standards, safety, and efficiency. The role involves leading team members, managing tasks, and maintaining a positive guest experience.

Responsibilities include directing daily operations, addressing guest concerns professionally, and coordinating with management to uphold company policies and training procedures.

Qualifications

• Experience supervising restaurant staff and ensuring high service standards.
• Ability to train teammates and enforce safety policies and procedures.
• Strong communication and problem-solving skills to handle guest concerns.

Responsibilities

• Greet guests, take orders, and ensure accuracy and timeliness.
• Supervise shift activities, delegate tasks, and monitor attendance and performance.
• Balance cash drawers and complete daily paperwork as assigned.

Skills

Team leadership

Customer service

Cash handling

English fluency

Education

High school diploma or GED

Job description

Shift Leader Joc DescriptionSummaryThe 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 ExpectationsThe 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:Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilitiesAbide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordinationCommunicate to their immediate Supervisor when additional training guidance and practice is neededEffectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunityOrganize shift schedules for Team Members and monitor attendance, tardiness, and time offAssign duties to specific Team Members based on role and skill levelUnderstand 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 questionsEnsure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsUse 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 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 PolicyAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsProvide direction, supervision, and feedback to maintain high levels of productivity and Team moraleCommunicate Team Member work performance to the Restaurant Management Team and appropriately address performance issuesTrain new and current Team MembersBalance cash drawers and prepare cash deposits as assigned by the Restaurant Management TeamEffectively plan, organize, and implement all daily operational routines and activitiesComplete all required administrative duties and daily paperwork including required checklistsSupervise and perform closing and/or opening activities as directed by the Restaurant Management TeamEstablish an environment of trust to ensure honest, open, and direct communicationRole model and set a positive example for the entire Team in all aspects of business and personnel practicesFollows 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 facilitiesCommunicate effectively with Team Members and Management to resolve any interpersonal issues as neededRequirementsCurrent student or high school diploma/GED preferredMust be at least 18 years old and fluent in EnglishCertified in all stations following the DHC Training ProgramFlexibility to work nights, weekends, holidays, opening and closing shiftsAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 – 75 lbs comfortablyAbility to work in close quarters and around heatPositive attitude while conducting all dutiesCommitment to Guest satisfaction. Looks at Restaurant Operations from the Guest’s point of viewEffective communicator with co-workers and the Restaurant Management TeamExcellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:Must have reliable transportation to work, a driver’s license and proof of insuranceMust have telephone or other reliable method of communicating with supervisor and co-workers