In 2017, four childhood friends came up with a simple concept — take Nashville Hot Chicken and make it better than anyone else in America. With only a couple thousand dollars to their name, they boot-strapped a pop-up concept in a parking lot in East Hollywood serving a simple menu of tenders, sliders, fries, and kale slaw — they created a viral cult following with lines consistently over an hour long.
After 6 months of running the pop-up with long lines, the team took the plunge and opened their first physical store in January 2018 in a sleepy strip center in East Hollywood. Demand for their crave-able hot chicken exceeded all expectations and sales have grown every month since opening with consistently long lines throughout the day.
The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process : take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.
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.
Duties
The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all
restaurant
management and Team Members are performing their job responsibilities
and meeting expectations in all areas of their job descriptions.
In addition, they :
- 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 offUnderstand how each job responsibility impacts guests, employees, and overall restaurant operationsEnsure their management team & Team Members work together to prepare items on the Dave’s Hot Chicken menu whilefollowing 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 policyMaintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policyAre performance-oriented and performance driven; understand performance expectations and are aware of performanceresults
Provide direction / supervision / feedback for their management team & Team Members to maintain levels of highproductivity and team morale
Institute and follow advanced cash handling policies and proceduresHire, train, schedule and oversee the daily tasks of their teamsManage purchasing, inventory, maintenance and other operational functionsDevelop strategies for better workplace efficiency and goal achievementFocus on building sales and forecasting future performanceAbide and enforce to the rules and direction given by the General ManagerJob expectations
The General Manager is expected to create, execute and follow up on the restaurant’s business plan.
In addition, they :
Effectively plan, organize, and implement all daily operational routines and activities with the management teamEnsure all required administrative duties and daily paperwork including required checklists are completedEnsure and / or opening activities are completedEstablish 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 practicesFollows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimizerestaurant costs; properly uses all products, supplies, and equipment facilities
Ensure that they and all the team abide by company policies and directivesSupport the goals, decisions, and directives of the immediate supervisor and is not insubordinateCommunicate effectively with their management team & Team Members and to resolve anyinterpersonal issues as needed
Requirements
Must be at least 21 years old and fluent in EnglishPrevious General Manager experienceCertified in all stations following the DHC Training ProgramCurrent ServSafe CertificationFlexibility to work nights, weekends, and holidaysAbility to stand for long periods of time and work in a fast-paced environmentPositive attitude while conducting any and all dutiesCommitment to guest satisfactionEffective communicator with co-workers and the restaurant management teamTransportation & accessibility
Must have reliable transportation to work, a driver’s license and proof of insuranceMust have telephone or other reliable method of communicating with supervisor and co-workersHours
Must be able and willing to work flexible hours including opening and closing shiftsThis includes working weekends / nights and holidays whenever necessarySkills & Abilities
Ability to delegate tasksExcellent time management, organizational and planning skillsStrong people / guest service skillsStrong attention to detail and ability to multitaskConfident, proactive and willing to take on challengesAbility to look at the restaurant operations from a guest’s point of viewAbility to take initiative and solve problemsAble to stand for long periods of timeAble to bend and stoopAble to work around heatAble to work around others in close quartersAble to lift 50-75 lbs. comfortably
