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 Assistant Manager supports the Assistant General Manager & General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner.

Duties

The Assistant Manager ensures that Shift Leaders and Team Members are performing their job responsibilities and meeting
expectations in all areas of their job.

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 conduct and/or ensure that required Ops Walks and Q&A checks to correct areas of opportunity
are being completed
- Ensure that shift schedules are organized 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
- Ensure Shift Leaders & 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
- 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 Shift Leaders & Team Members to maintain levels of high productivity and
team morale
- Communicate Shift Leader & Team Member work performance to the restaurant management team and appropriately
address performance issues
- Train, schedule and manage employees in daily tasks
- Balance cash drawers and prepare cash deposits as assigned by the restaurant management team
- Assist the Assistant General Manager & General Manager as directed
- Abide and enforce to the rules and direction given by the restaurant management team

Job expectations

The Assistant Manager is expected to be consistent with and supportive of the restaurant’s business plan.

In addition, they:

- Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader
- Ensure all required administrative duties and daily paperwork including required checklists are completed
- 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
- Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize
restaurant costs; properly uses all products, supplies, and equipment facilities
- Ensure that they and all Shift Leaders & Team Members abide by company policies and directives
- Support the goals, decisions, and directives of the restaurant management team and is not insubordinate
- Contribute to the restaurant’s success by accomplishing the expected work during each shift consistently
- Communicate effectively with Shift Leaders, Team Members and management to resolve any
interpersonal issues as needed

Requirements

- 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
- Effective communicator with co-workers and the restaurant management team

Transportation & accessibility

- 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

Hours

- Must be able and willing to work flexible hours including opening and closing shifts
- This includes working weekends/nights and holidays whenever necessary

Skills & Abilities

- 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  

 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 Assistant Manager supports the Assistant General Manager & General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner.

Duties

The Assistant Manager ensures that Shift Leaders and Team Members are performing their job responsibilities and meeting
expectations in all areas of their job.

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 conduct and/or ensure that required Ops Walks and Q&A checks to correct areas of opportunity
are being completed
- Ensure that shift schedules are organized 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
- Ensure Shift Leaders & 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
- 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 Shift Leaders & Team Members to maintain levels of high productivity and
team morale
- Communicate Shift Leader & Team Member work performance to the restaurant management team and appropriately
address performance issues
- Train, schedule and manage employees in daily tasks
- Balance cash drawers and prepare cash deposits as assigned by the restaurant management team
- Assist the Assistant General Manager & General Manager as directed
- Abide and enforce to the rules and direction given by the restaurant management team

Job expectations

The Assistant Manager is expected to be consistent with and supportive of the restaurant’s business plan.

In addition, they:

- Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader
- Ensure all required administrative duties and daily paperwork including required checklists are completed
- 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
- Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize
restaurant costs; properly uses all products, supplies, and equipment facilities
- Ensure that they and all Shift Leaders & Team Members abide by company policies and directives
- Support the goals, decisions, and directives of the restaurant management team and is not insubordinate
- Contribute to the restaurant’s success by accomplishing the expected work during each shift consistently
- Communicate effectively with Shift Leaders, Team Members and management to resolve any
interpersonal issues as needed

Requirements

- 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
- Effective communicator with co-workers and the restaurant management team

Transportation & accessibility

- 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

Hours

- Must be able and willing to work flexible hours including opening and closing shifts
- This includes working weekends/nights and holidays whenever necessary

Skills & Abilities

- 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