Restaurant Operations Manager

4 weeks ago

White Plains, New York, United States Dave's Hot Chicken Full time
Restaurant General Manager Job Description

The Restaurant General Manager (RGM) is a key leadership role at Dave's Hot Chicken, responsible for overseeing all aspects of restaurant operations. This includes staff management, customer service, and financial performance, ensuring the smooth operation of the store. The RGM ensures all employees provide exceptional service, prepare and package food with care, and engage with guests, co-workers, and managers respectfully and proactively.

Key Responsibilities:
  • Supervise and train restaurant-level employees, ensuring compliance with brand standards and labor laws.
  • Manage staffing levels, recruit talent, and develop internal candidates for management positions.
  • Treat employees with respect, recognize their contributions, and hold them accountable for delivering excellent service and food quality.
  • Maintain brand image through cleanliness, maintenance, and adherence to food safety requirements.
  • Analyze operational and financial performance, identify trends, and implement action plans for long-term sales growth.
  • Ensure all cash handling procedures are followed within the store.
  • Consider cost/benefit impact of financial decisions, monitor costs, and adhere to budget goals.
  • Demonstrate self-awareness, motivate others, and foster a supportive environment for team members.
  • Plan and execute shift operations efficiently, emphasizing cost control and teamwork.
  • Lead with empathy and fairness, identifying and developing talent for future roles.
  • Coordinate restaurant operations, including staffing, inventory management, and administrative duties.
  • Focus on continuous improvement, review practices, and resolve guest concerns promptly.
  • Interact with guests, respond to inquiries and complaints, ensuring positive resolution and guest recovery.
  • Understand the impact of job responsibilities on Guests, Team, and Restaurant Operations.
  • Ensure adherence to brand standards for service, food quality, and safety.
  • Motivate and train Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members.
Requirements:
  • Must be at least 18 years of age.
  • High school diploma or equivalent restaurant management experience.
  • Communication in English is required, Spanish comprehension helpful. Fundamental requirements include reading, writing, math, and computer/POS skills.
  • Previous experience as an Assistant Manager / General Manager in a customer service environment with P&L experience.
  • Strong leadership skills, including leading by example and remaining calm and professional in challenging situations.
  • Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed.
  • Willingness to learn all areas of restaurant operations & work multiple stations.
  • Knowledge of Food & Beverage performance metrics, product specifications, and management systems.
  • Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures.
  • Ability to display positive attitude and a genuine desire to make others happy and serve one another.
  • Ability to treat others with respect and care.
  • Strong communication skills, including verbal communication in Spanish and/or English.
  • Self-motivated and action-oriented.
  • Attitude that embraces learning.
  • Willing to admit when you made a mistake, take accountability, and fix the issue.
  • Prompt and regular attendance on assigned shifts - dependable and reliable.
  • Must have reliable transportation to work and to company outside events / meetings.
  • Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.
  • Must be able to work a minimum of 50 Hours per week.
  • Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves. Stand for long periods of time. Frequently squat or stoop to reach items on low shelves or off the floor. Routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment. Requires frequent motions of bending, wiping, sweeping, and mopping. Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant. Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls.
  • Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions of the job.
What We Offer:
  • Competitive salary and bonus program
  • 401(k) with company match
  • Medical, dental, vision Insurance
  • Paid time off
  • Ongoing career and leadership development
  • Scholarship opportunities
  • People-first culture
  • Authentic, values-based leadership

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