Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $23.00
Work Schedule
Weekend Shifts
Fixed Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Flexible Schedule
Career development opportunities
Job Description
DHC is a well-established restaurant known for its commitment to providing exceptional guest experiences through quality service and outstanding food offerings. This restaurant emphasizes teamwork, operational excellence, and a guest-first mentality. DHC prides itself on maintaining a clean, safe, and welcoming environment, ensuring every guest receives attentive and friendly service. Operating in a fast-paced industry, DHC fosters a positive workplace culture where employees are encouraged to develop their skills, advance their careers, and contribute meaningfully to the success of the restaurant. As a restaurant leader, DHC promotes adherence to company policies, safety standards, and operational procedures to consistently deliver on... Show More
Job Requirements
- Must be at least 18 years old
- current student or high school diploma/GED preferred
- certified in all stations following the DHC Training Program
- flexibility to work nights, weekends, holidays, opening and closing shifts
- ability to stand for long periods of time and work in a fast-paced environment
- ability to bend and 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 communicating with supervisor and co-workers
Job Qualifications
- Current student or high school diploma/GED preferred
- must be at least 18 years old and fluent in English
- certified in all stations following the DHC Training Program
- effective communicator with co-workers and the Restaurant Management Team
- positive attitude while conducting all duties
- commitment to Guest satisfaction
- 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 to the rules and direction given by the 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 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
- understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
- greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
- ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
- 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 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 DHC Uniform Policy
- are performance-oriented and performance driven
- understand performance expectations and are aware of performance results
- provide direction, supervision, and feedback to maintain high levels of productivity and Team morale
- communicate Team Member work performance to the Restaurant Management Team and appropriately address performance issues
- train new and current Team Members
- balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
- effectively plan, organize, and implement all daily operational routines and activities
- complete all required administrative duties and daily paperwork including required checklists
- supervise and perform closing and/or opening activities as directed by the Restaurant Management 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 and personnel practices
- follows 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 facilities
- communicate effectively with Team Members and Management to resolve any interpersonal issues as needed
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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