Shift Lead: Customer Experience & Team Growth

Appatel Inc / Dairy Queen; Town of Florida (NY); On-site; USD 25,000 - 28,000; Full time

Job summary

Dairy Queen is seeking a motivated management professional in New York to lead dining room and kitchen operations, coach team members, and uphold brand standards. You will drive guest satisfaction, control costs, and help shape a positive, energetic work environment.

You should have 1–3 years of high-volume restaurant leadership, a high school diploma, and ServSafe certification, with the ability to lift 50 pounds and work in varied temperatures.

Qualifications

• Minimum 1–3 years of high-volume restaurant leadership experience.
• Proven track record of effectively managing COGS and labor.
• Strong knowledge and application of safe food handling practices.
• Must be ServSafe certifiable.

Responsibilities

• Be an ambassador of the Dairy Queen brand and be professional in every aspect of performance.
• Enthusiastically greet and welcome fans to the Dairy Queen brand.
• Strive to exceed fan expectations and deliver fan-first service.
• Meet or exceed brand standards with inventory and cash controls.
• Ensure that all PRIDE systems and routines are incorporated into day-to-day operations.
• React to issues impacting the restaurant’s profit and loss to optimize sales and profit.
• Assist the General Manager with hiring, training, coaching, and developing staff to build a skilled team.
• Create and maintain a positive, safe, clean, and inviting environment for fans and team members.
• Calmly solve fan concerns and uphold service recovery standards.
• Be a willing team player and maintain cooperative relations with management and staff.

Skills

Leadership

COGS & labor management

Food safety practices

ServSafe certification

Education

High School diploma or equivalent

Job description

Dairy Queen is seeking a motivated management professional in New York to lead dining room and kitchen operations, coach team members, and uphold brand standards. You will drive guest satisfaction, control costs, and help shape a positive, energetic work environment.

You should have 1–3 years of high-volume restaurant leadership, a high school diploma, and ServSafe certification, with the ability to lift 50 pounds and work in varied temperatures.