d'Lite Healthy On The Go
Overview
The General Manager (GM) is the leader of the 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 the restaurant operations, acting as a role model for company culture and maintaining the highest standards in food production and guest experience by delivering the best food and beverages in a clean, friendly, and safe dining environment. Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive 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, accuracy in execution, team appearance, professionalism, and sales building Continuously inspect the restaurant for cleanliness and readiness; ensure duties and tasks are performed correctly Perform work of other team members as needed, leading by example and following standards strictly Conduct quality checks and follow company procedures for documentation, including food and drink accuracy Maintain optimal staffing levels through effective scheduling and deployment procedures; drive 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, verify hours worked, 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/on-boarding Address performance-related issues and report to DM and/or LT; conduct team member performance reviews and evaluations Reconcile daily audits and receipts, oversee sales, comps, voids, employee meals, and conduct blind drops Deposit drops with compliant cash handling procedures Address customer complaints; perform 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 implement all company methods, systems and processes Regular and predictable attendance: Sunday – Saturday, typical shift from 5:30am to 5:30pm Requirements
KNOWLEDGE, SKILLS, EDUCATION + EXPERIENCE REQUIRED FOR THE JOB: 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, not required Prior supervisory/leadership experience is a plus Able to maintain a clean, safe and harassment-free environment Dependable, honest, trustworthy, with integrity Courtous and enthusiastic Exceptional communication skills Exceptional guest services skills Basic math and computer skills 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
See below for typical physical requirements and frequency: Sitting: Occasionally Standing: Frequently Walking: Frequently Bending: Occasionally Squatting: Rarely Kneeling: Rarely Crawling: Rarely Climbing: Occasionally Reaching: Frequently Grasping: Continuously 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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The General Manager (GM) is the leader of the 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 the restaurant operations, acting as a role model for company culture and maintaining the highest standards in food production and guest experience by delivering the best food and beverages in a clean, friendly, and safe dining environment. Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive 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, accuracy in execution, team appearance, professionalism, and sales building Continuously inspect the restaurant for cleanliness and readiness; ensure duties and tasks are performed correctly Perform work of other team members as needed, leading by example and following standards strictly Conduct quality checks and follow company procedures for documentation, including food and drink accuracy Maintain optimal staffing levels through effective scheduling and deployment procedures; drive 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, verify hours worked, 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/on-boarding Address performance-related issues and report to DM and/or LT; conduct team member performance reviews and evaluations Reconcile daily audits and receipts, oversee sales, comps, voids, employee meals, and conduct blind drops Deposit drops with compliant cash handling procedures Address customer complaints; perform 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 implement all company methods, systems and processes Regular and predictable attendance: Sunday – Saturday, typical shift from 5:30am to 5:30pm Requirements
KNOWLEDGE, SKILLS, EDUCATION + EXPERIENCE REQUIRED FOR THE JOB: 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, not required Prior supervisory/leadership experience is a plus Able to maintain a clean, safe and harassment-free environment Dependable, honest, trustworthy, with integrity Courtous and enthusiastic Exceptional communication skills Exceptional guest services skills Basic math and computer skills 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
See below for typical physical requirements and frequency: Sitting: Occasionally Standing: Frequently Walking: Frequently Bending: Occasionally Squatting: Rarely Kneeling: Rarely Crawling: Rarely Climbing: Occasionally Reaching: Frequently Grasping: Continuously 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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