d'Lite Healthy On The Go
Position Overview
The General Manager (GM) is the leader of the individual restaurant management team. The GM oversees the operational and financial performance of the restaurant and ensures core values are carried out through execution. The GM plans, schedules, and participates in the day‑to‑day operations, serving as a role model for company culture and maintaining the highest standards in food production, guest experience, cleanliness, safety, and the overall dining environment.
Location Phoenix, AZ
Employment Type Full-Time
Salary Competitive
Job Description The GM reports directly to the assigned District Manager (DM) and at times to the Leadership Team (LT). The GM is accountable for executing policies, procedures, and direction from the DM and LT. The GM is responsible for overseeing the restaurant’s overall financial and operational performance and for meeting the requirements of achieving Training Store Certification. As the store leader, the GM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, including monitoring guest experience and safety of team members and assets.
Reward for meeting high standards In return for the GM’s skills and dedicated effort, the GM receives a competitive compensation package, an opportunity to thrive in a challenging, enriching, and rewarding environment, and the opportunity to grow with the company as it begins a period of exciting growth. The GM is empowered to lead the team and is provided the tools to do so.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and role model the company standards for quality service, cleanliness, and product and procedure knowledge.
Continuous inspection of the restaurant for cleanliness and readiness, ensuring 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 throughout the day, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling, matching roles with skill sets, and driving the store training process to create a versatile team.
Conduct or delegate team member training.
Manage overall scheduling and payroll process: write schedules, handle requests, 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, including outside shopping.
Field applications, conduct interviews and onboarding.
Address performance‑related issues, report to DM and/or LT, and conduct team member performance reviews and evaluations.
Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, and conduct blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, report to DM and/or LT, 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.
Maintain regular and predictable attendance; scheduled working hours are Sunday–Saturday from 5:30 a.m. to 5:30 p.m.
Requirements
21+ years of age.
High school graduate.
3–5 years of restaurant management experience, with at least 2 years as a general manager.
College or culinary school degree is preferred but not required.
Prior supervisory/leadership experience is a plus.
Able to maintain a clean, safe, and host‑free environment.
Dependable, honest, trustworthy, and possess integrity.
Courteous and enthusiastic.
Exceptional communication skills.
Exceptional guest service 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 Frequency:
Never = 0%; Rarely = 1‑10%; Occasionally = 11‑33%; Frequently = 34‑66%; Continuously = 67+%.
Weight/Frequency/Objects:
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.
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.
Seniority Level Mid‑Senior level
Job Function Management and Manufacturing
Industries Restaurants
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Location Phoenix, AZ
Employment Type Full-Time
Salary Competitive
Job Description The GM reports directly to the assigned District Manager (DM) and at times to the Leadership Team (LT). The GM is accountable for executing policies, procedures, and direction from the DM and LT. The GM is responsible for overseeing the restaurant’s overall financial and operational performance and for meeting the requirements of achieving Training Store Certification. As the store leader, the GM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, including monitoring guest experience and safety of team members and assets.
Reward for meeting high standards In return for the GM’s skills and dedicated effort, the GM receives a competitive compensation package, an opportunity to thrive in a challenging, enriching, and rewarding environment, and the opportunity to grow with the company as it begins a period of exciting growth. The GM is empowered to lead the team and is provided the tools to do so.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and role model the company standards for quality service, cleanliness, and product and procedure knowledge.
Continuous inspection of the restaurant for cleanliness and readiness, ensuring 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 throughout the day, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling, matching roles with skill sets, and driving the store training process to create a versatile team.
Conduct or delegate team member training.
Manage overall scheduling and payroll process: write schedules, handle requests, 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, including outside shopping.
Field applications, conduct interviews and onboarding.
Address performance‑related issues, report to DM and/or LT, and conduct team member performance reviews and evaluations.
Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, and conduct blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, report to DM and/or LT, 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.
Maintain regular and predictable attendance; scheduled working hours are Sunday–Saturday from 5:30 a.m. to 5:30 p.m.
Requirements
21+ years of age.
High school graduate.
3–5 years of restaurant management experience, with at least 2 years as a general manager.
College or culinary school degree is preferred but not required.
Prior supervisory/leadership experience is a plus.
Able to maintain a clean, safe, and host‑free environment.
Dependable, honest, trustworthy, and possess integrity.
Courteous and enthusiastic.
Exceptional communication skills.
Exceptional guest service 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 Frequency:
Never = 0%; Rarely = 1‑10%; Occasionally = 11‑33%; Frequently = 34‑66%; Continuously = 67+%.
Weight/Frequency/Objects:
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.
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.
Seniority Level Mid‑Senior level
Job Function Management and Manufacturing
Industries Restaurants
#J-18808-Ljbffr