d'Lite Healthy On The Go
Location: Phoenix, AZ
Employment Type: Full-Time
Salary: Competitive
Job Description
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 reports directly to the assigned District Manager [DM] and at times, the Leadership Team [LT]. The GM is accountable for executing the policies, procedures and direction provided by the DM and the LT. Responsibilities
Oversee day to day management of team members, shift leaders, and role model the company standards for quality service, cleanliness, product and procedure knowledge and accuracy in execution, team appearance, professionalism and sales building Continuous inspection of restaurant for cleanliness and readiness, ensuring that duties and tasks are being performed correctly. Performs work of other team members as needed, leading by example and following standards strictly Constantly conducts quality checks and follows company procedures for documentation throughout the day including but not limited to food and drink accuracy Maintains optimal staffing levels in the restaurant by performing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team Conduct and/or delegate team member training Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked and approve bi-weekly payroll. Approve time and tip reporting for payroll hours Conduct inventory and ordering, and outside shopping Field applications, conducts interviews/on-boarding Address performance related issues and report to DM and/or LT, and conduct team member performance reviews and evaluations Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, conducting blind drops Deposit drops with compliant cash handling procedures Addresses customer complaints and reports to DM and/or LT, performs table touches to ensure order accuracy, food quality, and guest satisfaction Field equipment maintenance and service Field catering inquiries, oversee process and follow up Use and implementation of all company methods, systems and processes Regular and predictable attendance: The scheduled working hours for this position are Sunday – Saturday from 5:30am to 5:30pm Requirements
21+ years of age High school graduate 3 – 5 years restaurant management experience, with at least 2 years as a general manager Prefer a college or culinary school degree, it is not required Prior supervisory/leadership experience is a plus Able to maintain a clean, safe and hostile free environment Dependable, honest, trustworthy, possesses integrity Courteous and enthusiastic Exceptional communication skills Exceptional guest services skills Basic math and computer skills Demonstrate ability to handle multiple projects simultaneously Able to establish priorities for self and others Able to multitask efficiently Successful completion of Manager in Training Program Proficient on Aloha POS Proficient in Microsoft Excel Physical Demands
Never = 0% Rarely = 1 – 10% Occasionally = 11 – 33% Frequently = 34 – 66% Continuously = 67+% LIFTING + CARRYING: 1-10 lbs. Continuously Food items, kitchen utensils, paper goods, office items 11-20 lbs. Occasionally Iced tea pots, food, produce 21-35 lbs. Occasionally Bulk food items, produce 36-50 lbs. Rarely Bundle of paper bags, cleaning supplies 51-75 lbs. Never Sitting: Occasionally Standing: Frequently Walking: Frequently Bending: Occasionally Squatting: Rarely Kneeling: Rarely Crawling: Rarely Climbing: Occasionally Reaching: Frequently Grasping: Continuously
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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 reports directly to the assigned District Manager [DM] and at times, the Leadership Team [LT]. The GM is accountable for executing the policies, procedures and direction provided by the DM and the LT. Responsibilities
Oversee day to day management of team members, shift leaders, and role model the company standards for quality service, cleanliness, product and procedure knowledge and accuracy in execution, team appearance, professionalism and sales building Continuous inspection of restaurant for cleanliness and readiness, ensuring that duties and tasks are being performed correctly. Performs work of other team members as needed, leading by example and following standards strictly Constantly conducts quality checks and follows company procedures for documentation throughout the day including but not limited to food and drink accuracy Maintains optimal staffing levels in the restaurant by performing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team Conduct and/or delegate team member training Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked and approve bi-weekly payroll. Approve time and tip reporting for payroll hours Conduct inventory and ordering, and outside shopping Field applications, conducts interviews/on-boarding Address performance related issues and report to DM and/or LT, and conduct team member performance reviews and evaluations Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, conducting blind drops Deposit drops with compliant cash handling procedures Addresses customer complaints and reports to DM and/or LT, performs table touches to ensure order accuracy, food quality, and guest satisfaction Field equipment maintenance and service Field catering inquiries, oversee process and follow up Use and implementation of all company methods, systems and processes Regular and predictable attendance: The scheduled working hours for this position are Sunday – Saturday from 5:30am to 5:30pm Requirements
21+ years of age High school graduate 3 – 5 years restaurant management experience, with at least 2 years as a general manager Prefer a college or culinary school degree, it is not required Prior supervisory/leadership experience is a plus Able to maintain a clean, safe and hostile free environment Dependable, honest, trustworthy, possesses integrity Courteous and enthusiastic Exceptional communication skills Exceptional guest services skills Basic math and computer skills Demonstrate ability to handle multiple projects simultaneously Able to establish priorities for self and others Able to multitask efficiently Successful completion of Manager in Training Program Proficient on Aloha POS Proficient in Microsoft Excel Physical Demands
Never = 0% Rarely = 1 – 10% Occasionally = 11 – 33% Frequently = 34 – 66% Continuously = 67+% LIFTING + CARRYING: 1-10 lbs. Continuously Food items, kitchen utensils, paper goods, office items 11-20 lbs. Occasionally Iced tea pots, food, produce 21-35 lbs. Occasionally Bulk food items, produce 36-50 lbs. Rarely Bundle of paper bags, cleaning supplies 51-75 lbs. Never Sitting: Occasionally Standing: Frequently Walking: Frequently Bending: Occasionally Squatting: Rarely Kneeling: Rarely Crawling: Rarely Climbing: Occasionally Reaching: Frequently Grasping: Continuously
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