d'Lite Healthy On The Go
Overview
Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive The General Manager (GM) is the leader of the individual restaurant management team. The GM is responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM plans, schedules, oversees, and participates in restaurant operations and serves as a role model for company culture. The GM maintains the highest standards in food production and guest experience, delivering the best food and beverages in a clean, friendly, and safe dining environment. The GM reports to the District Manager (DM) and, at times, the Leadership Team (LT). The GM is accountable for executing policies, procedures, and direction provided by the DM and LT and for the restaurant’s overall financial and operational performance, including achieving the Training Store Certification. The GM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies, and procedures, including maintaining guest experience and safety of team members and assets. The GM has successfully completed and met the requirements of the D’Lite Manager in Training Program and must communicate fluently in English to customers, vendors, and leadership, maintaining professional dress, speech, and behavior at all times. Reward for meeting our high standards In return for the GM’s skills and dedicated effort, the GM will receive a competitive compensation package and the opportunity to thrive in a challenging, enriching environment with growth as the company expands. The GM will be empowered to lead the team and provided with the tools to do so. Responsibilities
Oversee day-to-day management of team members and shift leaders; model company standards for quality service, cleanliness, product and procedure knowledge, accuracy in execution, team appearance, professionalism, and sales building Continuously inspect the restaurant for cleanliness and readiness; ensure duties and tasks are performed correctly; demand perfection Perform work of other team members as needed, leading by example and following standards Conduct quality checks and follow company procedures for documentation throughout the day (e.g., food and drink accuracy) Maintain optimal staffing levels via effective scheduling and deployment procedures; drive training to create a versatile team Conduct and/or delegate team member training Manage scheduling and payroll processes: write schedules, verify hours, approve bi-weekly payroll; maintain employee files and comply with applicable laws Approve time and tip reporting for payroll hours Conduct inventory and ordering, and outside shopping Field applications; conduct interviews and onboarding Address performance issues and report to DM/LT; conduct performance reviews Reconcile daily audits and receipts; oversee sales, comps, voids, and employee meals; conduct blind drops Deposit drops with compliant cash handling procedures Address customer complaints and ensure order accuracy, food quality, and guest satisfaction Field equipment maintenance and service Field catering inquiries; oversee processes and follow up Use and implement all company methods, systems and processes Maintain regular and predictable attendance (Sunday–Saturday, 5:30 am to 5:30 pm) Qualifications
21+ years of age High school graduate 3–5 years restaurant management experience, with at least 2 years as a general manager Preference for college or culinary school degree (not required) Prior supervisory/leadership experience is a plus Maintain a clean, safe, and harassment-free environment Dependable, honest, trustworthy, with integrity Cortteous and enthusiastic; exceptional communication and guest services skills Basic math and computer skills; ability to handle multiple projects and prioritize; multitask efficiently Successful completion of Manager in Training Program Proficient on Aloha POS and Microsoft Excel Physical Demands
See the original job description for the standard physical demands, including lifting and carrying ranges and the frequency of standing, walking, sitting, bending, reaching, grabbing, and other activities. Applicant Declaration: I have read the responsibilities and requirements of the position of General Manager. To the best of my knowledge, I believe that I can perform these duties and am qualified for the position.
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Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive The General Manager (GM) is the leader of the individual restaurant management team. The GM is responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM plans, schedules, oversees, and participates in restaurant operations and serves as a role model for company culture. The GM maintains the highest standards in food production and guest experience, delivering the best food and beverages in a clean, friendly, and safe dining environment. The GM reports to the District Manager (DM) and, at times, the Leadership Team (LT). The GM is accountable for executing policies, procedures, and direction provided by the DM and LT and for the restaurant’s overall financial and operational performance, including achieving the Training Store Certification. The GM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies, and procedures, including maintaining guest experience and safety of team members and assets. The GM has successfully completed and met the requirements of the D’Lite Manager in Training Program and must communicate fluently in English to customers, vendors, and leadership, maintaining professional dress, speech, and behavior at all times. Reward for meeting our high standards In return for the GM’s skills and dedicated effort, the GM will receive a competitive compensation package and the opportunity to thrive in a challenging, enriching environment with growth as the company expands. The GM will be empowered to lead the team and provided with the tools to do so. Responsibilities
Oversee day-to-day management of team members and shift leaders; model company standards for quality service, cleanliness, product and procedure knowledge, accuracy in execution, team appearance, professionalism, and sales building Continuously inspect the restaurant for cleanliness and readiness; ensure duties and tasks are performed correctly; demand perfection Perform work of other team members as needed, leading by example and following standards Conduct quality checks and follow company procedures for documentation throughout the day (e.g., food and drink accuracy) Maintain optimal staffing levels via effective scheduling and deployment procedures; drive training to create a versatile team Conduct and/or delegate team member training Manage scheduling and payroll processes: write schedules, verify hours, approve bi-weekly payroll; maintain employee files and comply with applicable laws Approve time and tip reporting for payroll hours Conduct inventory and ordering, and outside shopping Field applications; conduct interviews and onboarding Address performance issues and report to DM/LT; conduct performance reviews Reconcile daily audits and receipts; oversee sales, comps, voids, and employee meals; conduct blind drops Deposit drops with compliant cash handling procedures Address customer complaints and ensure order accuracy, food quality, and guest satisfaction Field equipment maintenance and service Field catering inquiries; oversee processes and follow up Use and implement all company methods, systems and processes Maintain regular and predictable attendance (Sunday–Saturday, 5:30 am to 5:30 pm) Qualifications
21+ years of age High school graduate 3–5 years restaurant management experience, with at least 2 years as a general manager Preference for college or culinary school degree (not required) Prior supervisory/leadership experience is a plus Maintain a clean, safe, and harassment-free environment Dependable, honest, trustworthy, with integrity Cortteous and enthusiastic; exceptional communication and guest services skills Basic math and computer skills; ability to handle multiple projects and prioritize; multitask efficiently Successful completion of Manager in Training Program Proficient on Aloha POS and Microsoft Excel Physical Demands
See the original job description for the standard physical demands, including lifting and carrying ranges and the frequency of standing, walking, sitting, bending, reaching, grabbing, and other activities. Applicant Declaration: I have read the responsibilities and requirements of the position of General Manager. To the best of my knowledge, I believe that I can perform these duties and am qualified for the position.
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