General Manager (DFC)

Job Details: Job Location: 1468 Vacaville - Vacaville, CA, Salary Range: $29.00 - $30.00Hourly, Summary

The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly.

Job Expectations

The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management Team and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant’s Business Plan.

Duties:

Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
Communicate to their immediate Supervisor when additional training guidance and practice is needed
Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently
Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness, and time off
Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements
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 restrooms
Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale
Institute and follow advanced cash handling policies and procedures
Hire, train, schedule and oversee the daily tasks of their teams
Manage purchasing, inventory, maintenance, and other operational functions
Develop strategies for better workplace efficiency and goal achievement
Focus on building sales and forecasting future performance
Effectively plan, organize, and implement all daily operational routines and activities with the management team
Ensure all required administrative duties and daily paperwork including required checklists are completed
Ensure Restaurant is opened and closed according to DHC Policy
Establish an environment of trust to ensure honest, open, and direct communication
Role model and set a positive example for the entire team in all aspects of business and personnel practices
Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities
Communicate effectively with the Restaurant Management Team and Team Members and to resolve any
interpersonal issues as needed

Qualifications:
Current student or high school diploma/GED preferred
Must be at least 21 years old and fluent in English
Previous Assistant General Manager/General Manager experience
Certified in all stations and Management positions following the DHC Training Program
Current ServSafe Certification
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 all duties
Commitment to Guest satisfaction. Looks at Restaurant Operations from the 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

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 Teammates