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Assistant General Manager
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Summary:The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General 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 in the DHC Training Program to learn and train new skills, duties, and responsibilitiesAbide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordinationCommunicate to their immediate Supervisor when additional training guidance and practice is neededEffectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunityOrganize shift schedules for Team Members and monitor attendance, tardiness, and time offAssign duties to specific Team Members based on role and skill levelUnderstand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and successGreet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questionsEnsure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirementsUse specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc. Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restroomsHandle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant PolicyMaintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform PolicyAre performance-oriented and performance-driven; understand performance expectations and are aware of performance resultsProvide direction, supervision, and feedback to maintain high levels of productivity and Team moraleCommunicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issuesTrain new and current Team MembersBalance cash drawers and prepare cash deposits as assigned by the Restaurant Management TeamEffectively plan, organize, and implement all daily operational routines and activities alongside the Shift LeaderComplete all required administrative duties and daily paperwork including required checklistsManage purchasing, inventory, maintenance, and other operational functionsDevelop strategies for better workplace efficiency and goal achievementEnsure all required administrative duties and daily paperwork including required checklists are completedEnsure Restaurant is opened and closed according to DHC PolicyEstablish an environment of trust to ensure honest, open, and direct communicationRole model and set a positive example for the entire team in all aspects of business and personnel practicesFollow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilitiesCommunicate effectively with Assistant Managers, Shift Leaders, Team Members and to resolve any interpersonal issues as neededRequirements: Current student or high school diploma/GED preferredMust be at least 18 years old and fluent in EnglishPrevious Assistant Manager/Shift Leader experienceCertified in all stations as a Shift Leader following the DHC Training ProgramFlexibility to work nights, weekends, holidays, opening and closing shiftsAbility to stand for long periods of time and work in a fast-paced environmentAbility to bend and stoop and lift 50 - 75 lbs. comfortablyAbility to work in close quarters and around heatPositive attitude while conducting any and all dutiesCommitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of viewEffective communicator with co-workers and the Restaurant Management TeamExcellent organization, planning, time management, delegation, and problem-solving skillsStrong attention to detail and ability to multitaskConfident, proactive, and willing to take on challengesTransportation & Accessibility:Must have reliable transportation to work, a driver’s license and proof of insuranceMust have telephone or other reliable method of communicating with Restaurant Management Team and co-workers"About Dave's Hot Chicken
