General Manager
General Manager
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Salary Not Disclosed
1 Vacancy
Job Description
The cofounder Dave a chef trained in Thomas Kellers 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.
Duties
The General Manager is responsible and accountable for all restaurant activities at all times. 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.
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
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 their management team & Team Members work together to prepare items on the Daves 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 touchpoint 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 performanceoriented 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
Abide and enforce to the rules and direction given by the General Manager
Job expectations
The General Manager is expected to create execute and follow up on the restaurants business plan.
In addition they:
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 and/or opening activities are completed
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
Ensure that they and all the team abide by company policies and directives
Support the goals decisions and directives of the immediate supervisor and is not insubordinate
Communicate effectively with their 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 following the DHC Training Program
Current ServSafe Certification
Flexibility to work nights weekends and holidays
Ability to stand for long periods of time and work in a fastpaced environment
Positive attitude while conducting any and all duties
Commitment to guest satisfaction
Effective communicator with coworkers and the restaurant management team
Transportation & accessibility
Must have reliable transportation to work a drivers license and proof of insurance
Must have telephone or other reliable method of communicating with supervisor and coworkers
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
Strong attention to detail and ability to multitask
Confident proactive and willing to take on challenges
Ability to look at the restaurant operations from a guests 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 5075 lbs. comfortably
Required Experience:
Director
Employment Type
Full-Time
