Shift Leader

Svdpnky; Florence (KY); On-site; USD 42,000 - 62,000; Full time

Job summary

Svdpnky in Florence, KY is seeking a Shift Leader to oversee restaurant operations on duty. You will work with the Management Team to ensure activities align with the business plan and that team members perform their responsibilities.

You will lead scheduling, monitor attendance, train new staff, supervise service, maintain cleanliness, handle guest concerns, and ensure compliance with safety and sanitary procedures.

Qualifications

• Experience leading teams and supervising staff.
• Ability to train new skills and delegate tasks.

Responsibilities

• Lead and supervise teammates to meet safety policies and performance standards.
• Organize shift schedules and monitor attendance and time off.
• Greet guests, take orders, and serve food and beverages with a positive attitude.
• Train new staff and ensure adherence to cooking instructions and sanitary procedures.
• Maintain restaurant cleanliness and handle guest concerns professionally.

Skills

Leadership

Team supervision

Communication

Job description

The Shift Leader is responsible and accountable for all Restaurant activities while on duty The Shift Leader will work with all the Restaurant Management Team to ensure all activities are consistent and supportive of the Restaurant business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations.

Job Expectations

The Shift Leader performs Leadership Management, 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 theDHC Training Program to learn and train new skills, duties, and responsibilities.
• Abide and enforce to the rules and direction given by Restaurant Management Team and refrains from insubordination.
• Communicate to their immediate Supervisor when additional training guidance and practice is needed.
• Effectively and consistently does required OPs walks and QA checks to correct area's of opportunity.
• Organize shift schedules for Team Members and monitor attendance, tardiness, and time off.
• Assign duties to specific Team Members based on role and skill level Understand how each job responsibility impacts Guests, the Team, and overallRestaurant Operations and success.
• Greet Guests, record orders, and serve food and beverages with a consistently positiveand helpful attitude, including answering questions.
• Ensure Team Members work together with their Teammates to prepare items on theDHC menu while following cooking instructions, safety procedures, and sanitaryrequirements.
• Use 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 hightouch-point areas, and servicing restrooms
• Handle Guests’ concerns and complaints professionally and calmly to resolve problemsaccording to Restaurant Policy.
• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHCUniform Policy.
• Are performance-oriented and performance driven; understand performanceexpectations and are aware of performance results.
• Provide direction, supervision, and feedback to maintain high levels of productivity andTeam morale.
• Communicate Team Member work performance to the Restaurant Management Teamand appropriately address performance issues.
• Train new and current Team Members Balance cash drawers and prepare cash deposits as assigned by the RestaurantManagement Team.
• Effectively plan, organize, and implement all daily operational routines and activities.
• Complete all required administrative duties and daily paperwork including requiredchecklists
• Supervise and perform closing and/or opening activities as directed by the RestaurantManagement Team.
• Establish an environment of trust to ensure honest, open, and direct communication Role model and set a positive example for the entire Team in all aspects of business andpersonnel practices.
• Follows all company guidelines for food and cash controls; follows all cost controlguidelines to maintain and minimize Restaurant costs; properly uses all products,supplies, and equipment facilities.
• Communicate effectively with Team Members and Management to resolve anyinterpersonal issues as needed