Summary

The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly.

Job Expectations

The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all
Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan.

Duties:

• 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
• Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently
• Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off
• Understand how each job responsibility impacts guests, employees, and overall restaurant operations
• Ensure the Restaurant Management Team and Team Members work together 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 DHC Uniform Policy
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale
• Institute and follow advanced cash handling policies and procedures
• Hire, train, schedule and oversee the daily tasks of their teams
• Manage purchasing, inventory, maintenance and other operational functions
• Develop strategies for better workplace efficiency and goal achievement
• Focus on building sales and forecasting future performance
• Effectively plan, organize, and implement all daily operational routines and activities with the management team
• Ensure all required administrative duties and daily paperwork including required checklists are completed
• Ensure Restaurant is opened and closed according to DHC policy
• 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 the Restaurant Management Team & Team Members and to resolve any interpersonal issues as needed

Requirements

• Current student or high school diploma/GED preferred
• Must be at least 21 years old and fluent in English
• Previous Assistant General Manager/General Manager experience
• Certified in all stations and Management positions following the DHC Training Program
• Current ServSafe Certification
• 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
• Positive attitude while conducting any and all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills

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 Restaurant Management Team and Teammates

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 General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly.

Job Expectations

The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all
Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan.

Duties:

• 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
• Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently
• Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off
• Understand how each job responsibility impacts guests, employees, and overall restaurant operations
• Ensure the Restaurant Management Team and Team Members work together 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 DHC Uniform Policy
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale
• Institute and follow advanced cash handling policies and procedures
• Hire, train, schedule and oversee the daily tasks of their teams
• Manage purchasing, inventory, maintenance and other operational functions
• Develop strategies for better workplace efficiency and goal achievement
• Focus on building sales and forecasting future performance
• Effectively plan, organize, and implement all daily operational routines and activities with the management team
• Ensure all required administrative duties and daily paperwork including required checklists are completed
• Ensure Restaurant is opened and closed according to DHC policy
• 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 the Restaurant Management Team & Team Members and to resolve any interpersonal issues as needed

Requirements

• Current student or high school diploma/GED preferred
• Must be at least 21 years old and fluent in English
• Previous Assistant General Manager/General Manager experience
• Certified in all stations and Management positions following the DHC Training Program
• Current ServSafe Certification
• 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
• Positive attitude while conducting any and all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills

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 Restaurant Management Team and Teammates

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.