General Manager

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.
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 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 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 restaurant’s 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 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
• 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 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