Assistant Manager

Assistant Manager Job Description

Summary:

The Assistant Manager supports the Assistant General Manager and General Manager in the

daily responsibilities required to keep the business running smoothly. The Assistant Manager

directs employees and ensures that work is being completed in a timely and effective manner.

Job Expectations

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.

Duties:

• Follow the steps outlined in the DHC Training Program to learn and train new skills,

duties, and responsibilities

• Abide 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 skill level

• 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.

Requirements:

• Current student or high school diploma/GED preferred

• Must be at least 18 years old and fluent in English

• Certified in all stations and 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 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

Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.”
Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block.
A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Salary : $27 - $28