General Manager

Job Description

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 neededRequirements

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 skillsTransportation & 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

Bonus Plan, Benefits, 401k, PTO, Cell Stipend, Great room for growth opportunities"About Dave's Hot Chicken

Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”

Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block.

A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

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Full-time