General Manager

SummaryThe 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 ExpectationsThe General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures allRestaurant 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 responsibilitiesCommunicate to their immediate supervisor when additional training guidance and practice is neededEnsure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistentlyEnsure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time offUnderstand how each job responsibility impacts guests, employees, and overall restaurant operationsEnsure 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 requirementsEnsure 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 restroomsHandle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant PolicyMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform PolicyAre performance-oriented and performance driven; understand performance expectations and are aware of performance resultsProvide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team moraleInstitute and follow advanced cash handling policies and proceduresHire, train, schedule and oversee the daily tasks of their teamsManage purchasing, inventory, maintenance and other operational functionsDevelop strategies for better workplace efficiency and goal achievementFocus on building sales and forecasting future performanceEffectively plan, organize, and implement all daily operational routines and activities with the management teamEnsure all required administrative duties and daily paperwork including required checklists are completedEnsure Restaurant is opened and closed according to DHC policyEstablish an environment of trust to ensure honest, open, and direct communicationRole model and set a positive example for the entire team in all aspects of business and personnel practicesFollows 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 facilitiesCommunicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as needed Requirements Current student or high school diploma/GED preferredMust be at least 21 years old and fluent in EnglishPrevious Assistant General Manager/General Manager experienceCertified in all stations and Management positions following the DHC Training ProgramCurrent ServSafe CertificationFlexibility to work nights, weekends, holidays, opening, and closing shiftsAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 - 75 lbs. comfortablyAbility to work in close quarters and around heatPositive attitude while conducting any and all dutiesCommitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of viewEffective communicator with co-workers and the Restaurant Management TeamExcellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:Must have reliable transportation to work, a driver's license and proof of insuranceMust have telephone or other reliable method of communicating with Restaurant Management Team and Teammates 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.