1297 Dave

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:

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

nsure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and
consistently

E

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

U

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

E

nsure 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

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 their management team & Team Members to maintain levels of high
productivity and team morale

I

nstitute and follow advanced cash handling policies and procedures

H

ire, train, schedule and oversee the daily tasks of their teams

M

anage purchasing, inventory, maintenance and other operational functions

D

evelop strategies for better workplace efficiency and goal achievement

F

ocus on building sales and forecasting future performance

A

bide 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:

E

ffectively plan, organize, and implement all daily operational routines and activities with the management team

E

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

E

nsure and/or opening activities are completed

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

ollows 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

E

nsure that they and all the team abide by company policies and directives

S

upport the goals, decisions, and directives of the immediate supervisor and is not insubordinate

C

ommunicate effectively with their management team & Team Members and to resolve any
interpersonal issues as needed
Requirements

C

urrent student or high school diploma/GED preferred

M

ust be at least 21 years old and fluent in English

P

revious Assistant General Manager/General Manager experience

C

ertified in all stations following the DHC Training Program

C

urrent ServSafe Certification

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

S

trong attention to detail and ability to multitask

C

onfident, proactive and willing to take on challenges

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