Ops Assistant Jobs in Ohio (NOW HIRING)

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 Assistant Manager supports the Assistant General Manager & General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner.
Duties
The Assistant Manager ensures that Shift Leaders and Team Members are performing their job responsibilities and meeting
expectations in all areas of their job.
In addition, they:

F

ollow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities

C

ommunicate to their immediate supervisor when additional training guidance and practice is needed

E

ffectively and consistently conduct and/or ensure that required Ops Walks and Q&A checks to correct areas of opportunity
are being completed

E

nsure that shift schedules are organized for Team Members and monitor attendance, tardiness and time off

A

ssign duties to specific employees based on role and skills

U

nderstand how each job responsibility impacts guests, employees, and overall restaurant operations

E

nsure Shift Leaders & Team Members work together with their co-workers to prepare items on the Dave's Hot Chicken
menu while following cooking instructions, safety procedures, and sanitary requirements

E

nsure 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

H

andle guests' concerns and complaints professionally and calmly to resolve problems according to restaurant policy

M

aintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy

A

re performance-oriented and performance driven; understand performance expectations and are aware of performance
results

P

rovide direction/supervision/ feedback for Shift Leaders & Team Members to maintain levels of high productivity and
team morale

C

ommunicate Shift Leader & Team Member work performance to the restaurant management team and appropriately
address performance issues

T

rain, schedule and manage employees in daily tasks

B

alance cash drawers and prepare cash deposits as assigned by the restaurant management team

A

ssist the Assistant General Manager & General Manager as directed

A

bide and enforce to the rules and direction given by the restaurant management team
Job expectations
The Assistant Manager is expected to be consistent with and supportive of the restaurant's business plan.
In addition, they:

E

ffectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader

E

nsure all required administrative duties and daily paperwork including required checklists are completed

S

upervise and perform closing and/or opening activities as directed by the restaurant management team

E

stablish an environment of trust to ensure honest, open, and direct communication

R

ole model and set a positive example for the entire team in all aspects of business and personnel practices

F

ollow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize
restaurant costs; properly uses all products, supplies, and equipment facilities

E

nsure that they and all Shift Leaders & Team Members abide by company policies and directives

S

upport the goals, decisions, and directives of the restaurant management team and is not insubordinate

C

ontribute to the restaurant's success by accomplishing the expected work during each shift consistently

C

ommunicate effectively with Shift Leaders, Team Members and management to resolve any
interpersonal issues as needed
Requirements

C

urrent student or high school diploma/GED preferred

M

ust be at least 18 years old and fluent in English

C

ertified in all stations following the DHC Training Program

F

lexibility to work nights, weekends, and holidays

A

bility to stand for long periods of time and work in a fast-paced environment

P

ositive attitude while conducting any and all duties

C

ommitment to guest satisfaction

E

ffective communicator with co-workers and the restaurant management team
Transportation & accessibility

M

ust have reliable transportation to work, a driver's license and proof of insurance

M

ust have telephone or other reliable method of communicating with supervisor and co-workers
Hours

M

ust be able and willing to work flexible hours including opening and closing shifts

T

his includes working weekends/nights and holidays whenever necessary
Skills & Abilities

A

bility to delegate tasks

E

xcellent time management, organizational and planning skills

S

trong people/guest service skills

A

bility to look at the restaurant operations from a guest's point of view

A

bility to take initiative and solve problems

A

ble to stand for long periods of time

A

ble to bend and stoop

A

ble to work around heat

A

ble to work around others in close quarters

A

ble to lift 50-75 lbs. comfortably