Assistant General Manager - Dave's Hot Chicken

Dave's Hot Chicken•Elkhart, KS

About The Position

The Assistant General Manager supports the General Manager in coordinating, directing, and planning daily business operations at Dave’s Hot Chicken. This team-building role provides support and direction to help ensure restaurant operations run smoothly. The Assistant General Manager ensures Assistant Managers, Shift Leaders, and Team Members fulfill their responsibilities and meet expectations, and serves as acting General Manager when the General Manager is away. The role includes leading and supporting restaurant staff, guest service, food preparation, cleanliness, scheduling, training, cash handling, administrative tasks, inventory, purchasing, maintenance, and cost control. The Assistant General Manager helps create a productive, communicative team environment and follows company training, operational, uniform, food-safety, and cash-control policies.

Requirements

Must be at least 18 years old.
Must be fluent in English.
Previous Assistant Manager or Shift Leader experience.
Must be certified in all stations and as a Shift Leader under the DHC Training Program.
Must be flexible 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 lbs.
Ability to work in close quarters and around heat.
Positive attitude while carrying out duties and commitment to guest satisfaction.
Effective communication 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 way to communicate with the Restaurant Management Team and teammates.

Nice To Haves

Current student status or a high school diploma/GED is preferred.

Responsibilities

Follow the DHC Training Program to learn and train new skills, duties, and responsibilities.
Follow and enforce instructions and rules from the Restaurant Management Team, and seek additional training guidance when needed.
Conduct required operational walks and Q&A checks to identify and correct areas of opportunity.
Organize Team Member shift schedules and monitor attendance, tardiness, and time off.
Assign duties to Team Members based on their roles and skill levels.
Support guest service by greeting guests, recording orders, serving food and beverages, and answering questions in a positive and helpful manner.
Ensure staff prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Delegate and ensure daily restaurant cleaning, including clearing tables, sweeping and mopping floors, sanitizing kitchen utensils and high-touch areas, and servicing restrooms.
Handle guest concerns and complaints professionally and calmly according to Restaurant Policy.
Maintain a neat appearance in accordance with the DHC Uniform Policy.
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, 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.
Foster trust and open, honest, direct communication.
Set a positive example in business and personnel practices.
Follow company food, cash, and cost-control guidelines, and use products, supplies, equipment, and facilities appropriately.
Communicate effectively with Assistant Managers, Shift Leaders, and Team Members and resolve interpersonal issues as needed.
Serve as acting General Manager when the General Manager is away.