General Manager - Dave's Hot Chicken

Dave's Hot Chicken•Elkhart, KS

About The Position

The General Manager at Dave’s Hot Chicken leads the coordination, planning, and execution of daily restaurant operations. This role is accountable for restaurant activities and for ensuring that the Restaurant Management Team and Team Members fulfill their responsibilities and meet expectations. The General Manager creates, executes, and follows up on the Restaurant’s Business Plan while building and supporting a productive team. The General Manager oversees staffing, training, scheduling, purchasing, inventory, maintenance, sales, cost controls, food safety, guest satisfaction, cleanliness, cash handling, administrative duties, and opening and closing routines. The role requires effective communication, leadership, organization, and problem-solving, as well as the ability to work in a fast-paced restaurant environment and meet the position’s physical demands.

Requirements

Previous Assistant General Manager or General Manager experience.
Must be at least 21 years old and fluent in English.
Certified in all stations and management positions following the DHC Training Program.
Current ServSafe Certification.
Flexibility 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 while conducting all duties and commitment to Guest satisfaction.
Effective communication with coworkers and the Restaurant Management Team.
Excellent organization, planning, time management, delegation, and problem-solving skills.
Reliable transportation, a driver’s license, and proof of insurance.
A telephone or other reliable method of communicating 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; communicate when additional training guidance or practice is needed.
Ensure required Ops Walks and Q&A checks are completed effectively and consistently to address areas of opportunity.
Organize shift schedules and monitor and coach Team Member attendance, tardiness, and time off.
Ensure the management team and Team Members prepare menu items according to cooking instructions, safety procedures, and sanitary requirements.
Ensure daily restaurant cleanliness by delegating table clearing, floor sweeping and mopping, utensil and high-touch-area sanitation, and restroom servicing.
Handle Guest concerns and complaints professionally and calmly, resolving problems according to Restaurant Policy.
Maintain a neat appearance by wearing a uniform and following the DHC Uniform Policy.
Set performance expectations, understand performance results, and provide direction, supervision, and feedback to support productivity and team morale.
Follow advanced cash-handling policies and procedures.
Hire, train, schedule, and oversee the daily tasks of the team.
Manage purchasing, inventory, maintenance, and other operational functions.
Develop strategies to improve workplace efficiency and achieve goals.
Build sales and forecast future performance.
Plan, organize, and implement daily operational routines and activities with the management team.
Ensure required administrative duties, daily paperwork, and checklists are completed.
Ensure the restaurant is opened and closed according to DHC Policy.
Establish an environment of trust and honest, open, direct communication.
Model positive behavior in business and personnel practices.
Follow company food, cash, and cost-control guidelines; minimize restaurant costs and use products, supplies, equipment, and facilities properly.
Communicate effectively with the Restaurant Management Team and Team Members and resolve interpersonal issues as needed.