d'Lite Healthy On The Go
Position Overview
The General Manager [GM] leads the restaurant management team, responsible for operational and financial performance, ensuring core values are executed. The GM plans, schedules, oversees operations, sets company culture, and upholds high standards in food production and overall guest experience in a clean, friendly and safe dining environment. Location
Phoenix, AZ Employment Type
Full-Time Compensation
Competitive salary package. The GM will receive a competitive compensation package and the opportunity to thrive in a growing environment. Responsibilities
Oversee daily management of team members, role model company standards for quality service, cleanliness, product and procedure knowledge and accuracy. Continuous inspection of restaurant for cleanliness and readiness, ensuring duties are performed correctly. Demand perfection! 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 by effective scheduling and training process. Conduct and delegate team member training. Manage overall scheduling and payroll process: write schedules, manage requests, verify hours, approve bi-weekly payroll, maintain files. Approve time and tip reporting for payroll hours. Conduct inventory and ordering, outside shopping. Field applications, conduct interviews/on-boarding. Address performance related issues and report to DM/LT, conduct performance reviews and evaluations. Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, 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: Scheduled working hours Sunday – Saturday 5:30am – 5:30pm. Requirements
21+ years of age. High school graduate. 3–5 years restaurant management experience, at least 2 years as a general manager. Prior supervisory/leadership experience is a plus. Proficient on Aloha POS. Proficient in Microsoft Excel. Exceptional communication, guest service, basic math and computer skills. Ability to handle multiple projects, establish priorities, multitask efficiently. Successful completion of Manager in Training Program. Maintain a clean, safe environment. Dependable, honest, trustworthy, possesses integrity, courteous and enthusiastic.
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The General Manager [GM] leads the restaurant management team, responsible for operational and financial performance, ensuring core values are executed. The GM plans, schedules, oversees operations, sets company culture, and upholds high standards in food production and overall guest experience in a clean, friendly and safe dining environment. Location
Phoenix, AZ Employment Type
Full-Time Compensation
Competitive salary package. The GM will receive a competitive compensation package and the opportunity to thrive in a growing environment. Responsibilities
Oversee daily management of team members, role model company standards for quality service, cleanliness, product and procedure knowledge and accuracy. Continuous inspection of restaurant for cleanliness and readiness, ensuring duties are performed correctly. Demand perfection! 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 by effective scheduling and training process. Conduct and delegate team member training. Manage overall scheduling and payroll process: write schedules, manage requests, verify hours, approve bi-weekly payroll, maintain files. Approve time and tip reporting for payroll hours. Conduct inventory and ordering, outside shopping. Field applications, conduct interviews/on-boarding. Address performance related issues and report to DM/LT, conduct performance reviews and evaluations. Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, 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: Scheduled working hours Sunday – Saturday 5:30am – 5:30pm. Requirements
21+ years of age. High school graduate. 3–5 years restaurant management experience, at least 2 years as a general manager. Prior supervisory/leadership experience is a plus. Proficient on Aloha POS. Proficient in Microsoft Excel. Exceptional communication, guest service, basic math and computer skills. Ability to handle multiple projects, establish priorities, multitask efficiently. Successful completion of Manager in Training Program. Maintain a clean, safe environment. Dependable, honest, trustworthy, possesses integrity, courteous and enthusiastic.
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