d'Lite Healthy On The Go
Position Overview
The General Manager [GM] leads the individual restaurant management team. The GM oversees the operational and financial performance of the restaurant, ensuring core values are carried out through execution. The GM plans, schedules, oversees, and participates in the operations. The GM is the role model for the company culture and always exhibits the highest standards in food production and guest experience.
Location Phoenix, AZ
Employment Type Full‑Time
Salary Competitive
Job Description The GM reports directly to the assigned District Manager [DM] and at times, the Leadership Team [LT]. The GM is accountable for executing policies, procedures and direction provided by the DM and AT. The GM oversees the restaurant’s overall financial and operational performance, meeting training certification requirements. The GM must perform all restaurant tasks, ensure company standards, monitor guest experience, and maintain safety and security.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and model company standards for quality service, cleanliness, product and procedure knowledge, and sales building.
Continuously inspect the restaurant for cleanliness and readiness, ensuring duties are performed correctly.
Perform work of other team members as needed, leading by example and strictly following standards.
Conduct quality checks and follow company procedures for documentation, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling and training processes.
Conduct and/or delegate team member training.
Manage overall scheduling and payroll: write schedules, handle requests, verify hours, approve bi‑weekly payroll, maintain files, and comply with laws.
Approve time and tip reporting for payroll hours.
Conduct inventory and ordering, and outside shopping.
Field applications, conduct interviews/onboarding.
Address performance‑related issues, report to DM/LT, and conduct performance reviews.
Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, conduct blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, report to DM/LT, perform table touches, ensure order accuracy 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: Sunday–Saturday 5:30 am–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
College or culinary school degree preferred, not required
Prior supervisory/leadership experience a plus
Maintain a clean, safe, and hostile‑free environment
Dependable, honest, trustworthy, possesses integrity
Courteous and enthusiastic
Exceptional communication and guest service skills
Basic math and computer skills
Ability to handle multiple projects simultaneously
Ability to establish priorities for self and others
Able to multitask efficiently
Successful completion of Manager in Training Program
Proficient in Aloha POS
Proficient in Microsoft Excel
Physical Demands Never = 0%
Rarely = 1–10%
Occasionally = 11–33%
Frequently = 34–66%
Continuously = 67+%
Lifting + Carrying 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 and believe I can perform these duties and am qualified for the position.
#J-18808-Ljbffr
Location Phoenix, AZ
Employment Type Full‑Time
Salary Competitive
Job Description The GM reports directly to the assigned District Manager [DM] and at times, the Leadership Team [LT]. The GM is accountable for executing policies, procedures and direction provided by the DM and AT. The GM oversees the restaurant’s overall financial and operational performance, meeting training certification requirements. The GM must perform all restaurant tasks, ensure company standards, monitor guest experience, and maintain safety and security.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and model company standards for quality service, cleanliness, product and procedure knowledge, and sales building.
Continuously inspect the restaurant for cleanliness and readiness, ensuring duties are performed correctly.
Perform work of other team members as needed, leading by example and strictly following standards.
Conduct quality checks and follow company procedures for documentation, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling and training processes.
Conduct and/or delegate team member training.
Manage overall scheduling and payroll: write schedules, handle requests, verify hours, approve bi‑weekly payroll, maintain files, and comply with laws.
Approve time and tip reporting for payroll hours.
Conduct inventory and ordering, and outside shopping.
Field applications, conduct interviews/onboarding.
Address performance‑related issues, report to DM/LT, and conduct performance reviews.
Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, conduct blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, report to DM/LT, perform table touches, ensure order accuracy 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: Sunday–Saturday 5:30 am–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
College or culinary school degree preferred, not required
Prior supervisory/leadership experience a plus
Maintain a clean, safe, and hostile‑free environment
Dependable, honest, trustworthy, possesses integrity
Courteous and enthusiastic
Exceptional communication and guest service skills
Basic math and computer skills
Ability to handle multiple projects simultaneously
Ability to establish priorities for self and others
Able to multitask efficiently
Successful completion of Manager in Training Program
Proficient in Aloha POS
Proficient in Microsoft Excel
Physical Demands Never = 0%
Rarely = 1–10%
Occasionally = 11–33%
Frequently = 34–66%
Continuously = 67+%
Lifting + Carrying 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 and believe I can perform these duties and am qualified for the position.
#J-18808-Ljbffr