d'Lite Healthy On The Go
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Position Overview The General Manager (GM) is the leader of the individual 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 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.
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 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.
Perform work of other team members as needed, leading by example and following standards strictly.
Constantly conduct quality checks and follow company procedures for documentation throughout the day including but not limited to food and drink accuracy.
Maintain 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; 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.
Handle customer complaints and 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 attendance as scheduled (Sunday – Saturday from 5:30am to 5:30pm).
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, 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 Frequent walking, standing, bending, and lifting as described in the detailed physical demands table (1–10 lbs. continuously, 11–20 lbs. occasionally, 21–35 lbs. occasionally, 36–50 lbs. rarely, 51–75 lbs. never). The role requires regular movement in a fast-paced, high-energy environment, maintaining a safe and compliant work environment.
Applicant Declaration I have read the responsibilities and requirements of the position of General Manager. To the best of my knowledge, I can perform these duties and am qualified for the position.
#J-18808-Ljbffr
Position Overview The General Manager (GM) is the leader of the individual 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 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.
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 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.
Perform work of other team members as needed, leading by example and following standards strictly.
Constantly conduct quality checks and follow company procedures for documentation throughout the day including but not limited to food and drink accuracy.
Maintain 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; 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.
Handle customer complaints and 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 attendance as scheduled (Sunday – Saturday from 5:30am to 5:30pm).
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, 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 Frequent walking, standing, bending, and lifting as described in the detailed physical demands table (1–10 lbs. continuously, 11–20 lbs. occasionally, 21–35 lbs. occasionally, 36–50 lbs. rarely, 51–75 lbs. never). The role requires regular movement in a fast-paced, high-energy environment, maintaining a safe and compliant work environment.
Applicant Declaration I have read the responsibilities and requirements of the position of General Manager. To the best of my knowledge, I can perform these duties and am qualified for the position.
#J-18808-Ljbffr