General Manager

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

following cooking instructions, safety procedures, and sanitary requirements

washing / sanitizing / disinfecting kitchen utensils and high touch-point areas, and servicing restrooms

results

productivity and team morale

Job expectations

The General Manager is expected to create, execute and follow up on the restaurant’s business plan.

In addition, they :

restaurant costs; properly uses all products, supplies, and equipment facilities

interpersonal issues as needed

Requirements

Transportation & accessibility

Hours

Skills & Abilities