Assistant Manager

Job Description

Job Description

Summary:

The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately.

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
• Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination
• Communicate to their immediate Supervisor when additional training guidance and practice is needed
• Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
• Organize shift schedules for Team Members and monitor attendance, tardiness, and time off
• Assign duties to specific Team Members based on role and skills
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
• Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
• Ensure 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 requirements
• Use 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 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, and feedback to maintain levels of high productivity and Team morale
• Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues
• Train new and current Team Members
• Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
• Assist the Assistant General Manager & General Manager as directed
• Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader
  
• Complete all required administrative duties and daily paperwork including required checklists
  
• Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team
  
• 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 Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed

Requirements: 

• Current student or high school diploma/GED preferred
• Must be at least 18 years old and fluent in English
• Certified in all stations as a Shift Leader following the DHC Training Program
• 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 any and all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from a 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 co-workers

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.