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Job DescriptionDescription: Job Purpose Summary Responsible and accountable for supervising and supporting a productive and profitable restaurant, including Guest satisfaction, food quality and portioning, and Team Member efficiency, safety and security. Is personally accountable for the C.O.R.E. 10, and supports his/her General Manager (GM) and Assistant Manager (AM) in holding Team Members accountable for the C.O.R.E. 10. Essential Job Duties • Interacts with Guests, Team Members and Management. Maintains restaurant cleanliness, high food quality standards, resolves Guest complaints, and ensures Guest service according to Rubio’s standards. Supervises Team Members to appropriate positions as required., • Opens and/or closes restaurant according to Rubio’s standards. Supervises Front of the House and Back of the House Team Members as required by Management, ensuring priorities are being followed. Supervises Team Member performance during store operations including setup, food preparation and cleaning before opening, during the shift and at closing. Provides performance feedback to Management., • Performs production staff duties including cleaning the dining room, patio and restrooms, taking out trash, stocking inventories as required by Management, and maintaining cleanliness and food quality standards., • Inspects food for proper portioning, temperature, and appearance, completing all cleaning and food quality checklists as required by Management., • Ensures Team Members follow Company safety policies, using required safety equipment. Ensures proper temperature of food products. Inspects restaurant and its surroundings on a regular basis. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Completes financial paperwork on a daily basis. Counts, dispenses and deposits money according to Company policy., • Assists in completion of periodic operational paperwork as prescribed by Management. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High School degree or equivalent combination of education and experience. Experience: Some restaurant or retail experience preferred. Knowledge: Knowledge of aspects of the restaurant industry. Basic computer skills including e-mail and Microsoft Word. Language Skills: Ability to communicate in English, both orally and in writing, clearly communicating operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of basic mathematical principles and practices. Ability to perform basic computations to complete financial paperwork. Other: A valid driver’s license and proof of automobile insurance required. Individual must have reliable transportation and proof of automobile insurance is required (if individual will be required to drive on behalf of Rubio’s.) Individual must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others. Requires working closely with co-workers for long periods of time. Ability to provide organizational leadership and foster a team environment. Ability to handle multiple priorities. Reporting Relationships Reports to the General Manager and/or Assistant Manager. Major Business/Professional Contacts The Shift Leader will have constant contact with Guests, Managers, restaurant Team Members, other store Managers and Team Members, and occasional contact with Restaurant Support Center staff and outside vendors. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Shift Leader will regularly give suggestions to his/her Managers regarding operations. The Shift Leader is expected to follow appropriate procedures with respect to all communications (Assistant Manager, General Manager, District Manager, People Services Business Partner and Regional Director.) Working and Environmental Conditions Work indoors and outdoors (patio, for events, or to take trash to the dumpster). Constant exposure to fumes from restaurant and food preparation equipment and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses, and beaches. If assisting with a delivery may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in their vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must be able to lift 55 lbs. Ability to stand for long periods of time. Performs fine hand manipulation during food preparation and cleaning. Flexible hours, night and day, weekends and holidays. Ability to operate all related restaurant tools and equipment. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Computer, telephone, calculator, multi-use printer, cash register, walk-in and reach-in refrigerators, soda and tea machines, dishwasher, cleaning equipment (towels, brooms, dust pans, mops, etc.), cleaning solvents (cleanser, degreaser, etc.), kitchen equipment and utensils.

Job Description 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: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • 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 employees based on role and skills, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • 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 co-workers to prepare items on the Dave’s Hot Chicken 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 uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction/supervision/ feedback for Team Members to maintain levels of high 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 on tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team In addition, they: • 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, • Ensure that they and all Team Members abide by company policies and directives, • 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, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • 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, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • 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-workersHours, • Must be able and willing to work flexible hours including opening and closing shifts, • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably We use eVerify to confirm U.S. Employment eligibility.

Job Description Akash Management, LLC is a restaurant leading company while doing business as Carl’s Jr. Our Commitment to Winning: “We outperform everyone in everything that we do with the relentless hunger to always be on top…” We constantly innovate, use technology, and employ a highly trained workforce that is focused on delivering the best restaurant experience for our guests. This job posting contains some general information about what it is like to work in our restaurant but is not a complete job description. People who work in our restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. The Shift Leader is in charge in the absence of the General Manager supports Management Team efforts to maximize sales and profits and minimize controllable costs by effectively directing and supervising work shift activities. Makes sound business decisions quickly to ensure guests receive service beyond their expectations. Shift Leader Primary Responsibilities * Consistently provides a quality product and guest service experience that delivers total guest satisfaction via high energy and sets an example of guest engagement by building lasting relationships. * Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down, and across the organization. * Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork. * Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management Team. * Supports the goals, decisions and directives of Restaurant Management. * Follows all POS comp procedures and cash handling procedures. * Resolve all restaurant level guest questions, complaints, and problems in a timely and efficient manner with management involvement. * Delegate shift responsibilities to employees and ensure proper completion of assigned tasks and checklists. Sets high goals for team members and drives results. Shift Manager Requirements * Must be 18 years of age * Must have High school diploma or equivalent * Must have the ability to lift and/or move up to 40 lbs. comfortably * Able to stand for long periods of time, bend, and stoop * Comfortable working occasionally in walk-in coolers and freezers * Vision abilities to include distance, close, color, depth, peripheral as well as the ability to adjust focus. * Ability to operate a computer and/or Cash register. * Must be able to work around heat and work in close quarters with others as well as handle various cleaning products. * Willing to cross-train on various positions within the restaurant Job Type: * Full-time or Part-time with flexible scheduling

Job DescriptionPrimary Accountability: The Shift Leader is responsible and accountable for all restaurant activities while on duty, in the absence of the General Manager and Manager. The Shift Leader works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan. The Shift Leader ensures all Crew Persons are performing their job responsibilities and meeting expectations in all areas of their job description. Essential Functions: The essential functions of the Shift Leader position are denoted below in the following key areas: TOTAL GUEST SATISFACTION Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction. • Takes necessary action to ensure all Guest receive “Six Dollar Service”; anticipates and exceeds the Guests needs; handles “special situations” and requests immediately in a positive manner that encourages Guest to return., • Effectively “paths” the restaurant to monitor all aspects of the restaurant’s operation to anticipate problems; takes initiative to correct problem areas immediately., • Consistently enforces and maintains all Carl’s Jr. QSC (Quality, Service and Cleanliness) standards., • Monitors and maintains proper staffing level and labor costs while ensuring high levels of QSC., • Observes employee attitudes; takes appropriate steps to create a friendly atmosphere for employees and Guests., • Effectively trains Crew Persons utilizing the existing training program., • Provides regular performance feedback to motivate and improve the performance of all Crew Persons., • Provides direction and supervision for Crew Persons to maintain high productivity and high crew morale., • Communicates employee work performance to the General Manager and appropriately addresses performance issues; maintains proper documentation of all disciplinary situations., • Makes sound business decisions quickly to ensure Guests receive service beyond their expectations., • Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork., • Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management., • Complies with and models all company policies standards, procedures and guidelines; enforces all in a fair and consistent manner., • Holds employees and self accountable for the methods and processes used to achieve results., • Is completely focused on and driven by the Guest., • Is of high personal integrity and treats all employees with honesty, respect and dignity., • Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down and across the organization. EXPERIENCE Must have successfully completed the entire Crew Person Training Program requirements. Must be a minimum of 18 years of age. TRANSPORTATION & INSURANCE Must have reliable personal transportation, a valid driver’s license and proof of insurance. ACCESSIBILITY Must have a telephone or other reliable method of communicating with the restaurant. Maintains an open door policy. HOURS Must be able and willing to work flexible hours including opening and closing shifts. Skills & Abilities: Demonstrates and/or possesses the following: • Basic knowledge of computers., • Organizational, planning and time management skills., • Team building skills., • Problem solving skills., • Ability to troubleshoot cash handling problems; good mathematics skills., • Excellence in performing the duties of all work stations and in completing assigned tasks and duties., • Ability to look at the restaurant operations (from a customer’s viewpoint)., • Stand for long periods of time., • Bend and stoop., • Work around heat., • Work around others in close quarters., • Move throughout the restaurant and visually observe restaurant operations and employee work performance., • Lift 50 – 75 pounds.

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