Assistant General Manager - Dave's Hot Chicken

Dave's Hot Chicken•South Bend, IN

21h

About The Position

The Assistant General Manager supports the General Manager in coordinating, directing, and planning daily business operations. This team-building role provides support and direction to help ensure the restaurant operates smoothly. The Assistant General Manager ensures Assistant Managers, Shift Leaders, and Team Members meet job expectations, and serves as acting General Manager when the General Manager is away. The role includes organizing shifts, assigning duties, training and supervising team members, supporting guest service, and overseeing food preparation, cleanliness, safety, and sanitation. The Assistant General Manager also helps manage cash, purchasing, inventory, maintenance, administrative paperwork, opening and closing routines, and cost controls. They communicate performance feedback, address workplace issues, and promote trust, productivity, and team morale.

Requirements

Must be at least 18 years old and fluent in English.
Previous Assistant Manager or Shift Leader experience.
Certified in all stations and as a Shift Leader following the DHC Training Program.
Ability to work nights, weekends, holidays, and opening and closing shifts.
Ability to stand for long periods and work in a fast-paced environment.
Ability to bend, stoop, and comfortably lift 50–75 pounds.
Ability to work in close quarters and around heat.
Positive attitude and commitment to guest satisfaction, with the ability to view restaurant operations from the guest’s perspective.
Effective communication skills with coworkers and the Restaurant Management Team.
Strong organization, planning, time management, delegation, and problem-solving skills.
Strong attention to detail and ability to multitask.
Confidence, proactivity, and willingness to take on challenges.
Reliable transportation, a driver’s license, and proof of insurance.
Telephone or another reliable method of communicating with the Restaurant Management Team and teammates.

Nice To Haves

Current student status or a high school diploma/GED.

Responsibilities

Follow the DHC Training Program to learn and train new skills, duties, and responsibilities.
Follow and enforce direction and rules from the Restaurant Management Team, and request additional training guidance when needed.
Conduct required operations walks and Q&A checks to identify and correct areas for improvement.
Organize team schedules and monitor attendance, tardiness, and time off.
Assign duties to Team Members based on their roles and skill levels.
Understand how job responsibilities affect guests, the team, and restaurant operations.
Greet guests, take orders, serve food and beverages, answer questions, and provide positive, helpful service.
Ensure the team prepares menu items according to cooking instructions, safety procedures, and sanitation requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Delegate and ensure daily restaurant cleaning, including tables, floors, kitchen utensils, high-touch areas, and restrooms.
Handle guest concerns and complaints calmly and professionally according to restaurant policy.
Maintain a neat appearance by wearing a uniform and following the DHC Uniform Policy.
Monitor performance expectations and results; provide direction, supervision, and feedback to support productivity and team morale.
Communicate Shift Leader and Team Member performance to the Restaurant Management Team and address performance issues appropriately.
Train new and current Team Members.
Balance cash drawers and prepare cash deposits as assigned.
Plan, organize, and implement daily operational routines and activities alongside the Shift Leader.
Complete required administrative duties, daily paperwork, and checklists.
Manage purchasing, inventory, maintenance, and other operational functions.
Develop strategies to improve workplace efficiency and achieve goals.
Ensure the restaurant is opened and closed according to DHC Policy.
Establish trust and promote honest, open, and direct communication.
Serve as a positive role model in business and personnel practices.
Follow company food and cash controls and cost-control guidelines, and use products, supplies, equipment, and facilities properly.
Communicate effectively with Assistant Managers, Shift Leaders, and Team Members, and help resolve interpersonal issues.