General Manager

Job Description

Job Description

Pay : $55,000+ Base Pay plus Bonuses(*) depending on experience

Join the team at one of the fastest-growing restaurant chains in America.

We seek a self-motivated and results-driven General Manager (GM) to provide strategic direction for their restaurant, direct and manage our organization's business activities, and develop and implement effective business strategies and programs.

This GM will maintain operations and drive results at the restaurant through people development, sales, and profit growth.

The GM will hire, train, and develop Team Members and other managers to build the Dave's Hot Chicken (DHC) "blow their mind" values and culture.

The Manager must convey the DHC "blow their mind" culture to their team members and be a creative team player who likes to work hard, have fun, and show sincere dedication to DHC.

Must be available seven days a week and willing to work long hours to successfully build the San Antonio market. The GM will ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" with a hands-on, lead-by-example management style that will turn each guest into life-long fans.

Values :

We Serve Others : We are in the people business. We want to make the lives of every person we meet easier every chance we get.

We always keep the needs of our Team Members and customers at the heart of our work and always do what is best for the company and the Team.

Every day we want to live out the golden rule; Treat others the way we want to be treated.

• We are a team : We do our best work through teamwork and collaboration. We're an inclusive culture that leverages the strengths of our diverse talent to innovate and maximize our care for Operators, their Team Members, and customers.
• We Never Give Up : We act fast with fearless determination. Obstacles never stop us from reaching our goals.
• We are purpose-driven : We model our Purpose every day, connecting our work and daily activities to our business strategy, supporting each other's efforts to be good stewards who positively impact all who come in contact with Dave's Hot Chicken.

QUALIFICATIONS :

• Minimum of 5 plus years of previous food service, retail, or restaurant supervisory experience
• Knowledge and skills in analyzing profit and loss statements and the overall financial performance of the restaurant
• Knowledge and skills in staffing
• Knowledge of Labor Laws
• Local restaurant marketing experience a plus
• Ability to lead, motivate, and empower the DHC Team Members to higher levels of performance
• Ability to align Team Members with the DHC culture by balancing seriousness and having fun
• Ability to manage basic tasks, the restaurant's Team Members, and fiscal operations
• Takes initiative
• Have excellent verbal and written skills
• Ability to manage all public dealings in a professional manner
• Ability to recognize problems and problem solve
• Ability to accept feedback and willingness to improve
• Ability to set goals, create plans, and convert plans into action
• Ability to measure performance subjectively and objectively
• Is a Brand ambassador both in and outside of the restaurant

Additional Requirements :

The intellectual and physical demands described below are representative of what must be met by a Team Member to perform the essential functions of this job successfully.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Minimum of High School Diploma or GED required; some college is preferred
• Must be 21 years of age or older
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), and able to adapt to new systems quickly (e.

g., R365, Harri, Revel POS, etc.)

On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs;

reach and grasp objects.

Responsibilities

People Management

• Own restaurant staffing by providing timely feedback on interviews to the management team; monitor the selection process and all Manager's roles in it.
• Creates or approves Management and Team Member's schedules to ensure proper staffing levels for expected sale volumes while taking Team Member availability, payroll, and overtime costs.
• Oversees the Team to ensure the organization and implementation of the restaurant's training program align with the standards of the company.
• Own the performance of the entire Team.
• Own DHC standards in the restaurant through respect, recognition, and reward.
• Promote a work-hard and have-fun environment.
• Ensure the restaurant environment is safe at all times for both Team Members and Customers.
• Oversee the correct facilitation of the orientation process is being executed properly.
• Write and implement or monitor team member development and performance plans.
• Ensure performance plans are written and executed as needed.
• Make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regard to hiring, promotions, and separations.
• Handle Guests’ concerns and complaints professionally and calmly, resulting in a blow their mind experience and keeping them a fan.

Financial Management

• Audit all facets of restaurant operations, deliver feedback, and develop solutions to facilitate improvements.
• Have a complete understanding of budget and cost trends that impact operations.
• Control cash, property, product, and equipment.
• Build sales, and control labor &food costs.
• Meets all targets set by Operations Leadership.
• Set aggressive goals to drive business metrics.

Operations Management

• Ensure restaurant cleanliness tasks are conducted daily by delegating the clearing of tables, sweeping, and mopping floors, daily cleaning tasks, washing / sanitizing / disinfecting kitchen utensils and high-touch-point areas, and servicing restrooms
• Identify and communicate maintenance problems to the Facilities Department.
• Maintain all facilities to DHC company standards.
• Ensure communication is passed across the organization from the Operations Advisor to every Team Member in the restaurant.
• Use company-provided tools to coach, mentor, and develop a high-performing restaurant team.
• Leverage the support of the Restaurant Support Offices.
• Ensure all risk management issues are in compliance with company standards
• Effectively and consistently does the required Ops Walks and Q&A checks to correct areas of opportunity

Business Development :

• Represent Dave's Hot Chicken in conjunction with the vision statement in the local community, develop and execute local restaurant marketing programs using company-guided strategies.
• Identify and know the local trade area.
• Plan and execute an active community involvement strategy that enhances the quality of the customer experience and the overall image of the Brand in the community

General

• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Abide and enforce the rules and direction given by the Restaurant Management Team
• Role model and set a positive example for the entire team in all aspects of business and personal practices
• Develop strategies for better workplace efficiency and goal achievement
• Bonuses are paid based on hitting various KPIs set by management & are not guaranteed)
• Bonus Potential (all bonuses are at the discretion of the employer and are not guaranteed)
• Food ($200 paid weekly - all or nothing)
• Labor ($200 paid weekly - all or nothing)
• Birdeye - Rating & Review ($200 paid by 4 / 5 week period - all or nothing)
• Ovation - Internal Rating & Review (Up to $200 paid by 4 / 5 week period)
• Mystery Shopper (Up to $200 paid by 4 / 5 week period)
• Ecosure - Operations Assessment (Up to $500 paid quarterly)
• OPS Assessment - Internal Operations Safety Audit (Up to $400 paid quarterly)
• Profit Sharing (1% of bottom line net profit after all expenses)

NOTE : We are growing and opening multiple locations over the next five years. You are interviewing for a General Manager position at a location that has yet to be determined.

The first interview will be by phone, with follow-up in-person interviews if you pass the screening stage.

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.

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