Shift Leader - Flexible Schedule, High-Impact Restaurant Ops

Dairy Queen; Cincinnati (OH); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Trainings

Flexible Schedule

Job summary

Dairy Queen is seeking an experienced Shift Leader to run store operations, ensuring quality, service and atmosphere meet Fan expectations. You will oversee inventories, scheduling, and training, while driving sales and maintaining strict food safety practices.

Ideal candidates have 1–3 years of high-volume restaurant leadership, a high school diploma, and a proven ability to control COGS and labor. ServSafe certification is required, and flexibility with shifts is essential.

Qualifications

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

Responsibilities

• Manage entire operation of restaurant during scheduled shifts. Strive for operational levels that meet or exceed Fan expectations in quality, service and atmosphere.
• Assist in training shift leads and crew on PRIDE systems, recipes, food safety and restaurant safety practices.
• Help develop and implement strategies to increase average meal checks and Fan visits.
• Lead and coach team members to build a highly skilled and productive staff.
• Ensure Fan service meets company standards and resolve customer concerns promptly.
• Maintain food safety, sanitation standards and secure facility operations.

Skills

Customer focus

Trainer and coach

Management skills

Organization and goal focus

Goal oriented

Technical - POS

Flexibility

Integrity

Education

High School diploma or equivalent

Tools

POS systems

Job description

Dairy Queen is seeking an experienced Shift Leader to run store operations, ensuring quality, service and atmosphere meet Fan expectations. You will oversee inventories, scheduling, and training, while driving sales and maintaining strict food safety practices.

Ideal candidates have 1–3 years of high-volume restaurant leadership, a high school diploma, and a proven ability to control COGS and labor. ServSafe certification is required, and flexibility with shifts is essential.