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Restaurant Opening Specialist

2 months ago

Charlotte, North Carolina, United States Dave's Hot Chicken - CLT Full time
Job Overview

The Brand Ambassador / NRO Leader at Dave's Hot Chicken will be responsible for leading and managing the launch of new restaurant locations, supported by a team of shift-leading trainers.

The New Restaurant Opening Leader will direct a group of trainers whose main objective is to educate new team members on the culinary offerings, operational policies, and essential functions of the Dave's Hot Chicken brand.

Key Responsibilities

The Brand Ambassador will undertake leadership, management, and organizational duties by hosting new restaurant openings, overseeing team members, and ensuring adherence to company and safety protocols while delegating tasks effectively.

As part of the NRO team, you will be expected to conduct training sessions in alignment with corporate guidelines for each new restaurant opening.

Qualifications
  • Willingness to travel extensively and conduct training programs at various locations.
  • Commitment to ongoing training as required by Dave's Hot Chicken to stay updated with company policies.
  • High school diploma or GED preferred; current students are also encouraged to apply.
  • Must be at least 18 years old and proficient in English.
  • Certification in all stations as a Shift Leader through the DHC Training Program.
  • Flexibility to work evenings, weekends, and holidays.
  • Ability to stand for extended periods and thrive in a fast-paced environment.
  • Capability to work in close quarters and around heat sources.
  • High energy and a positive demeanor in all tasks.
  • Dedication to guest satisfaction and understanding restaurant operations from a guest's perspective.
  • Strong communication skills with colleagues and management.
  • Excellent organizational, planning, time management, delegation, and problem-solving abilities.
Essential Duties
  • Follow the DHC Training Program to acquire and impart new skills and responsibilities.
  • Adhere to and enforce guidelines provided by the Restaurant Management Team.
  • Notify supervisors when additional training is necessary.
  • Organize shift schedules and monitor attendance and punctuality.
  • Assign tasks to team members based on their roles and skills.
  • Understand the impact of each job responsibility on guests and overall restaurant success.
  • Engage with guests, take orders, and serve food and beverages with a positive attitude.
  • Ensure collaboration among team members to prepare menu items while following safety and sanitary standards.
  • Utilize kitchen equipment such as fryers and warmers effectively.
  • Oversee daily cleanliness by delegating tasks related to sanitation and maintenance.
  • Address guest concerns and complaints professionally to ensure satisfaction.
  • Maintain a professional appearance by adhering to the uniform policy.
  • Focus on performance and productivity, understanding expectations and outcomes.
  • Provide guidance and feedback to enhance team morale and productivity.
  • Communicate performance issues to management and assist in addressing them.
  • Train both new and existing team members.
  • Support the Assistant General Manager and General Manager as needed.
  • Plan and implement daily operational routines alongside Shift Leaders.
  • Complete all necessary administrative tasks and paperwork.
  • Supervise opening and closing procedures as directed.
  • Foster an environment of trust and open communication.
  • Model exemplary behavior for the team in all business practices.
  • Follow company guidelines for food and cash management to minimize costs.
  • Effectively resolve interpersonal issues among team members.