d'Lite Healthy On The Go
Location: Phoenix, AZ
Employment Type: Full‑Time
Salary: Competitive
General Manager The General Manager [GM] is the leader of the individual restaurant management team, responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM is expected to plan, schedule, oversee, and participate in the operations of the restaurant. The GM is to be the role model for the company culture, and always exhibit the highest standards in food production and in overall guest experience, by delivering the best food and beverages in the cleanest, most friendly and safest dining environment.
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. Demand perfection!
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. 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, 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 5:30 am to 5:30 pm
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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Employment Type: Full‑Time
Salary: Competitive
General Manager The General Manager [GM] is the leader of the individual restaurant management team, responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM is expected to plan, schedule, oversee, and participate in the operations of the restaurant. The GM is to be the role model for the company culture, and always exhibit the highest standards in food production and in overall guest experience, by delivering the best food and beverages in the cleanest, most friendly and safest dining environment.
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. Demand perfection!
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. 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, 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 5:30 am to 5:30 pm
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
#J-18808-Ljbffr