General Manager Hourly Rate $28.00 - $30.00

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 Team 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, the Team, and overall Restaurant Operations and success
• 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 and Team Members and to resolve any interpersonal issues as needed

Requirements

 REQUIREMENTS:Education:

• Good verbal and written communication skills; is capable of communicating effectively with upper management, guests, and co-workers; bi-lingual skills are a plus.

Experience:

• Must be completely certified on all stations using the Blaze Training Program. Must be a minimum of 21 years of age.

Transportation & Insurance:

• Must have reliable personal transportation to work, a valid driver’s license, and proof of insurance.

Accessibility:

• Must have telephone or other reliable method of communicating with the restaurant, employees, and upper management. Must be accessible 24 hours a day, 7 days a week. Must maintain an open door policy.

Hours:

• Able to work a standard 50 hour work week. Able to work flexible hours necessary to manage and operate the restaurant effectively. Able to work the days and hours designated (scheduled) by the District Manager/ Director of Ops or VP of Ops.

SKILLS & ABILITIES:

• Ability to get results through others; takes initiative
• Organizational, planning, and time management skills
• Ability to comfortably interact with all guests & co-workers
• Ability to look at the restaurant operations from a guest’s point of view
• Ability to meet performance standards for assigned tasks and duties
• Basic knowledge of computers

PHYSICAL ABILITIES:

• 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
• Able to work long hours