Assistant Manager - Dave's Hot Chicken

Dave's Hot Chicken•Elkhart, KS

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 role combines guest service, food preparation oversight, team training and supervision, shift organization, restaurant cleanliness, cash handling, and administrative work. The Assistant Manager works alongside Shift Leaders to plan and carry out daily operational routines, assists restaurant management as directed, and may supervise or perform opening and closing activities. The position requires flexibility to work nights, weekends, holidays, and opening and closing shifts, as well as the ability to work in a fast-paced restaurant environment.

Requirements

Must be at least 18 years old and fluent in English.
Certified in all stations and as a Shift Leader following the DHC Training Program.
Flexible to work nights, weekends, holidays, and opening and closing shifts.
Able to stand for long periods and work in a fast-paced environment.
Able to bend and stoop and comfortably lift 50–75 pounds.
Able to work in close quarters and around heat.
Effective communicator with coworkers and the Restaurant Management Team.
Excellent organization, planning, time management, delegation, and problem-solving skills.
Must have reliable transportation to work, a driver’s license, and proof of insurance.
Must have a telephone or another reliable way to communicate with the Restaurant Management Team and Teammates.

Nice To Haves

Current student or high school diploma/GED preferred.

Responsibilities

Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities.
Follow and enforce the rules and direction given by the Restaurant Management Team, and communicate with a supervisor when additional training, guidance, or practice is needed.
Conduct required Ops Walks and Q&A checks consistently to correct areas of opportunity.
Organize shift schedules for Team Members and monitor attendance, tardiness, and time off.
Assign duties to Team Members based on role and skill level.
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 consistently positive and helpful attitude.
Ensure Shift Leaders and Team Members work together to prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Use kitchen equipment such as ice cream dispensers, fryers, and warmers.
Ensure daily restaurant cleanliness by delegating table clearing, sweeping, mopping, washing, sanitizing, and disinfecting utensils and high-touch areas, and servicing restrooms.
Handle Guest concerns and complaints professionally and calmly according to Restaurant Policy.
Maintain a neat and tidy appearance, wear a uniform, and follow the DHC Uniform Policy.
Monitor performance expectations and results, provide direction and feedback, and maintain 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, daily paperwork, and checklists.
Supervise and perform opening and/or closing activities as directed by the Restaurant Management Team.
Establish an environment of trust and honest, open, direct communication.
Set a positive example for the team in business and personnel practices.
Follow company food and cash controls and cost-control guidelines; use products, supplies, equipment, and facilities properly.
Communicate effectively with Shift Leaders, Team Members, and Management to resolve interpersonal issues as needed.
Maintain a positive attitude while performing duties and demonstrate commitment to Guest satisfaction by considering restaurant operations from the Guest’s point of view.