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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Range $16.00 - $24.75
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
flexible schedule
Training and Development
Job Description
DHC is a renowned restaurant company committed to delivering exceptional dining experiences through quality food, outstanding service, and a positive team environment. Known for its dedication to maintaining high operational standards and fostering a culture of collaboration, DHC offers progressive career opportunities for individuals passionate about the restaurant industry. As a leading establishment, DHC emphasizes training and development, encouraging team members to grow their skills and advance within the company. The workplace environment is fast-paced and customer-focused, with a strong emphasis on upholding company values, safety compliance, and guest satisfaction. Employees are supported through ongoing training programs, clear guidelines, and... Show More
Job Requirements
- Must be at least 18 years old and fluent in English
- Ability to stand for long periods 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
- Must have reliable transportation to work, a driver’s license, and proof of insurance
- Must have telephone or other reliable method of communication with management and teammates
Job Qualifications
- Current student or high school diploma/GED preferred
- Certified in all stations and as a shift leader following the DHC training program
- Ability to work flexible hours including nights, weekends, holidays, opening and closing shifts
- Positive attitude while conducting all duties
- Commitment to guest satisfaction
- Effective communicator with co-workers and management team
- Excellent organization, planning, time management, delegation, and problem-solving skills
Job Duties
- Follow the steps outlined in the DHC training program to learn and train new skills, duties, and responsibilities
- Abide and enforce the rules and direction given by the restaurant management team and refrain from insubordination
- Communicate to immediate supervisor when additional training guidance and practice is needed
- Effectively and consistently perform operations walks and Q&A checks to correct areas 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
- Greet guests, record orders, and serve food and beverages with a positive and helpful attitude
- Ensure shift leaders and team members prepare items on the menu following cooking instructions, safety procedures, and sanitary requirements
- Use specific kitchen machinery and equipment such as ice cream dispensers, fryers, and warmers
- Ensure restaurant cleanliness by delegating clearing of tables, sweeping and mopping floors, washing, sanitizing, and disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
- Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy
- Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy
- Provide direction, supervision, and feedback to maintain high levels of productivity and team morale
- Communicate team work performance to the management team and address performance issues appropriately
- Train new and current team members
- Balance cash drawers and prepare cash deposits as assigned
- Assist the assistant general manager and general manager as directed
- Plan, organize, and implement daily operational routines and activities with shift leaders
- Complete all required administrative duties and daily paperwork including checklists
- Supervise and perform closing and/or opening activities as directed
- Establish an environment of trust to ensure honest, open, and direct communication
- Role model and set a positive example for the team in all aspects of business and personnel practices
- Follow company guidelines for food and cash controls and cost control guidelines to minimize restaurant costs
- Communicate effectively with shift leaders, team members, and management to resolve interpersonal issues as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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