Summary:
The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The AssistantGeneral Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly.
Job Expectations:
The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant.
Duties:
- Follow the steps outlined intheDHC Training Programtolearn andtrainnew skills,duties,and responsibilities
- Abideand enforcetotherules anddirectiongiven by the Restaurant Management Team and refrains frominsubordination
- Communicateto theirimmediate Supervisorwhenadditionaltrainingguidance andpractice isneeded
- Effectivelyand consistently does requiredOps WalksandQ&Achecks to correct areas of opportunity
- Organizeshift schedules forTeamMembers and monitor attendance, tardiness, andtimeoff
- Assign duties tospecificTeamMembersbased onrole and skilllevel
- Understandhoweachjob responsibilityimpactsGuests, the Team, and overallRestaurantOperations and success
- GreetGuests, recordorders, and serve food and beverages with aconsistentlypositive andhelpfulattitude, including answeringquestions
- EnsureAssistant Managers,ShiftLeadersandTeam Membersworktogether withtheir Teammatesto prepareitemson theDHCmenu while following cooking instructions, safetyprocedures,and sanitaryrequirements
- Use specifickitchenmachinery/equipment such asice creamdispensers,fryers,warmers,etc.
- Ensure Restaurantcleanlinessisconducteddailyby delegating the clearing of tables,sweeping,and mopping floors, washing/sanitizing/disinfectingkitchenutensils and high touch-pointareas, and servicing restrooms
- Handle Guests' concerns and complaintsprofessionallyand calmly to resolve problems according to Restaurant Policy
- Maintaina neat and tidy appearancebywearing a uniform and adhering to the DHC UniformPolicy
- Areperformance-oriented and performance-driven;understand performance expectations and are aware of performance results
- Provide direction,supervision, and feedback to maintain highlevelsof productivity and Team morale
- CommunicateShift Leaderand Team Member workperformanceto the RestaurantManagementTeam and appropriately addressperformance issues
- Train new and currentTeamMembers
- Balancecashdrawersand prepare cash deposits as assigned by theRestaurantManagement Team
- Effectivelyplan, organize, and implement all dailyoperational routines and activities alongside the Shift Leader
- Completeall required administrativedutiesanddailypaperwork includingrequiredchecklists
- Managepurchasing,inventory, maintenance, and other operational functions
- Developstrategies for better workplace efficiency and goal achievement
- Ensureall required administrative duties anddailypaperworkincludingrequired checklists are completed
- EnsureRestaurantis opened and closed according toDHC Policy
- Establish an environment of trust to ensure honest, open, anddirect communication
- Rolemodel and set a positive example fortheentire teamin all aspects ofbusinessandpersonnelpractices
- Follow all company guidelines for food and cash controls; follow all cost controlguidelines to maintainand minimizerestaurantcosts;properlyuses all products, supplies, and equipment facilities
- Communicate effectivelywithAssistant Managers, ShiftLeaders,TeamMembers and toresolveanyinterpersonalissuesas needed
Requirements:
- Current student or high school diploma/GED preferred
- Must be at least 18 years old and fluent in English
- Previous Assistant Manager/Shift Leader experience
- Certified in all stations as a Shift Leader following the DHC Training Program
- Flexibility to work nights, weekends, holidays, opening and closing shifts
- Ability to stand for long periods of time and work in a fast-paced environment
- Ability to bend and stoop and lift 50 - 75 lbs. comfortably
- Ability to work in close quarters and around heat
- Positive attitude while conducting any and all duties
- Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view
- Effective communicator with co-workers and the Restaurant Management Team
- Excellent organization, planning, time management, delegation, and problem-solving skills
- Strong attention to detail and ability to multitask
- Confident, proactive, and willing to take on challenges
Transportation & Accessibility:
- Must have reliable transportation to work, a driver’s license and proof of insurance
- Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers
"About Dave's Hot Chicken
Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”
Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block.
A year later, the boys had the money to open a shop in a hip strip-mall with decor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."
