Assistant Manager - Dave's Hot Chicken

Dave's Hot Chicken•South Bend, IN

21h

About The Position

The Assistant Manager at Dave's Hot Chicken supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the restaurant running smoothly. The role directs employees, ensures work is completed in a timely and effective manner, and performs leadership, management, and organizational tasks while supervising teammates and monitoring performance. The Assistant Manager helps ensure compliance with company and safety policies and delegates tasks appropriately. The Assistant Manager helps lead restaurant operations alongside Shift Leaders, including organizing schedules, assigning duties, training teammates, monitoring performance, carrying out operational routines, and completing administrative paperwork. The role also includes guest service, food preparation oversight, cleanliness, cash handling, and opening or closing duties as directed by the Restaurant Management Team. The position requires flexibility to work nights, weekends, holidays, and opening and closing shifts, along with the ability to work in a fast-paced restaurant environment.

Requirements

Must be at least 18 years old.
Must be fluent in English.
Must be certified in all stations and as a Shift Leader through 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 performing all duties.
Commitment to Guest satisfaction and ability to view restaurant operations from the Guest’s point of view.
Effective communication with coworkers and the Restaurant Management Team.
Strong organization, planning, time management, delegation, and problem-solving skills.
Reliable transportation to work, 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 directions and rules from the Restaurant Management Team, and communicate when additional training, guidance, or practice is needed.
Conduct required Ops 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.
Understand how job responsibilities affect Guests, the Team, restaurant operations, and business success.
Greet Guests, record orders, serve food and beverages, answer questions, and maintain a positive and helpful attitude.
Ensure Shift Leaders and Team Members prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Use kitchen machinery and equipment, including ice cream dispensers, fryers, and warmers.
Ensure daily restaurant cleanliness by delegating table clearing, sweeping, mopping, washing, sanitizing and disinfecting kitchen utensils and high-touch areas, and restroom servicing.
Handle Guest concerns and complaints professionally and calmly in accordance with Restaurant Policy.
Wear the required uniform and follow the DHC Uniform Policy.
Monitor performance expectations and results, and 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 by the Restaurant Management Team.
Assist the Assistant General Manager and General Manager as directed.
Plan, organize, and implement daily operational routines and activities alongside the Shift Leader.
Complete required administrative duties and daily paperwork, including checklists.
Supervise and perform opening and/or closing activities as directed by the Restaurant Management Team.
Establish trust and encourage honest, open, and direct communication.
Serve as a positive role model in business and personnel practices.
Follow company food and cash control guidelines and cost controls; use products, supplies, equipment, and facilities appropriately.
Communicate with Shift Leaders, Team Members, and Management to resolve interpersonal issues as needed.