Ops Supervisor Station Jobs in Riverside, CA (NOW HIRING)

The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.
Summary
The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the
restaurant management team to ensure all activities are consistent with and supportive of the restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations.
Duties
The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately.
In addition, they:

F

ollow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities

C

ommunicate to their immediate supervisor when additional training guidance and practice is needed

E

ffectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity

O

rganize shift schedules for Team Members and monitor attendance, tardiness and time off

A

ssign duties to specific employees based on role and skills

U

nderstand how each job responsibility impacts guests, employees, and overall restaurant operations

G

reet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including
answering questions

E

nsure Team Members work together with their co-workers to prepare items on the Dave's Hot Chicken menu while
following cooking instructions, safety procedures, and sanitary requirements

U

se specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.

E

nsure 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

H

andle guests' concerns and complaints professionally and calmly to resolve problems according to restaurant policy

M

aintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy

A

re performance-oriented and performance driven; understand performance expectations and are aware of performance
results

P

rovide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale

C

ommunicate Team Member work performance to the restaurant management team and appropriately address
performance issues

T

rain new and current team members on tasks

B

alance cash drawers and prepare cash deposits as assigned by the restaurant management team

A

bide and enforce to the rules and direction given by the restaurant management team
Job expectations
The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift.
In addition, they:

E

ffectively plan, organize, and implement all daily operational routines and activities

C

omplete all required administrative duties and daily paperwork including required checklists

S

upervise and perform closing and/or opening activities as directed by the restaurant management team

E

stablish an environment of trust to ensure honest, open, and direct communication

R

ole model and set a positive example for the entire team in all aspects of business and personnel practices

E

nsure that they and all Team Members abide by company policies and directives

F

ollows 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

S

upport the goals, decisions, and directives of the restaurant management team and is not insubordinate

C

ontributes to the restaurant's success by accomplishing the expected work during each shift consistently

C

ommunicate effectively with team members and management to resolve any interpersonal issues as needed
Requirements

C

urrent student or high school diploma/GED preferred
- Must be at least 18 years old and fluent in English

C

ertified in all stations following the DHC Training Program

F

lexibility to work nights, weekends, and holidays

A

bility to stand for long periods of time and work in a fast-paced environment

P

ositive attitude while conducting any and all duties

C

ommitment to guest satisfaction

E

ffective communicator with co-workers and the restaurant management team
Transportation & accessibility

M

ust have reliable transportation to work, a driver's license and proof of insurance

M

ust have telephone or other reliable method of communicating with supervisor and co-workers
Hours

M

ust be able and willing to work flexible hours including opening and closing shifts

T

his includes working weekends/nights and holidays whenever necessary
Skills & Abilities

A

bility to delegate tasks

E

xcellent time management, organizational and planning skills

S

trong people/guest service skills

A

bility to look at the restaurant operations from a guest's point of view

A

bility to take initiative and solve problems

A

ble to stand for long periods of time

A

ble to bend and stoop

A

ble to work around heat

A

ble to work around others in close quarters

A

ble to lift 50-75 lbs. comfortably