d'Lite Healthy On The Go
General Manager
Location: Phoenix, AZ
Employment Type: Full‑Time
Salary: Competitive
Job Description The General Manager (GM) is the leader of the 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 sets the tone for company culture and exemplifies the highest standards in food production, guest experience, service quality, and a safe dining environment.
The GM reports directly to the District Manager (DM) and, as needed, to the Leadership Team (LT). The GM is responsible for executing policies, procedures, and direction provided by the DM and LT. The GM must achieve Training Store Certification and perform all restaurant tasks as required.
The GM must be fluent in English, maintain professional dress, speech, and behavior at all times.
Rewards In return for the GM’s skills and dedicated effort, a competitive compensation package, opportunities for growth, and the tools to lead the team are provided.
Responsibilities
Oversee daily management of team members, shift leaders, and model company standards for quality service, cleanliness, product knowledge, and sales building.
Conduct continual inspections to ensure cleanliness and readiness; enforce duties and tasks accurately.
Perform team duties, lead by example, and follow standards strictly.
Perform quality checks and document company procedures throughout the day (food & drink accuracy).
Maintain optimal staffing levels through effective scheduling, deployment procedures, and training to create a versatile team.
Conduct and/or delegate team member training.
Manage scheduling and payroll: create schedules, manage requests, verify hours, approve bi‑weekly payroll, maintain employee files, and comply with applicable laws.
Approve time and tip reporting for payroll hours.
Conduct inventory, ordering, and outside shopping.
Handle applications, conduct interviews, and onboarding.
Address performance issues, report to DM/LT, and conduct performance reviews.
Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, perform table touches to ensure order accuracy and guest satisfaction.
Handle equipment maintenance and service.
Field catering inquiries, oversee process, and follow up.
Utilize all company methods, systems, and processes.
Maintain regular and predictable attendance during Sunday–Saturday, 5:30 am to 5:30 pm.
Requirements
21+ years of age.
High school graduate.
3–5 years of restaurant management experience, including at least 2 years as a general manager.
Preference for a college or culinary school degree; not required.
Prior supervisory/leadership experience is a plus.
Ability to maintain a clean, safe, and hostile‑free environment.
Dependable, honest, trustworthy, and possessing integrity.
Courteous and enthusiastic.
Exceptional communication, guest‑service, and computer skills.
Basic math skills.
Ability to handle multiple projects simultaneously, establish priorities, and multitask efficiently.
Successful completion of Manager in Training Program.
Proficient in Aloha POS.
Proficient in Microsoft Excel.
Physical Demands Weight lifting & carrying frequencies: • 1–10 lbs – Continuous (food items, kitchen utensils, office items). • 11–20 lbs – Occasionally (iced tea pots, food, produce). • 21–35 lbs – Occasionally (bulk food items, produce). • 36–50 lbs – Rarely (paper bags, cleaning supplies). • 51–75 lbs – Never. Other tasks: 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 this position of General Manager. To the best of my knowledge, I believe that I can perform these duties and am qualified for the role.
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Employment Type: Full‑Time
Salary: Competitive
Job Description The General Manager (GM) is the leader of the 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 sets the tone for company culture and exemplifies the highest standards in food production, guest experience, service quality, and a safe dining environment.
The GM reports directly to the District Manager (DM) and, as needed, to the Leadership Team (LT). The GM is responsible for executing policies, procedures, and direction provided by the DM and LT. The GM must achieve Training Store Certification and perform all restaurant tasks as required.
The GM must be fluent in English, maintain professional dress, speech, and behavior at all times.
Rewards In return for the GM’s skills and dedicated effort, a competitive compensation package, opportunities for growth, and the tools to lead the team are provided.
Responsibilities
Oversee daily management of team members, shift leaders, and model company standards for quality service, cleanliness, product knowledge, and sales building.
Conduct continual inspections to ensure cleanliness and readiness; enforce duties and tasks accurately.
Perform team duties, lead by example, and follow standards strictly.
Perform quality checks and document company procedures throughout the day (food & drink accuracy).
Maintain optimal staffing levels through effective scheduling, deployment procedures, and training to create a versatile team.
Conduct and/or delegate team member training.
Manage scheduling and payroll: create schedules, manage requests, verify hours, approve bi‑weekly payroll, maintain employee files, and comply with applicable laws.
Approve time and tip reporting for payroll hours.
Conduct inventory, ordering, and outside shopping.
Handle applications, conduct interviews, and onboarding.
Address performance issues, report to DM/LT, and conduct performance reviews.
Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints, perform table touches to ensure order accuracy and guest satisfaction.
Handle equipment maintenance and service.
Field catering inquiries, oversee process, and follow up.
Utilize all company methods, systems, and processes.
Maintain regular and predictable attendance during Sunday–Saturday, 5:30 am to 5:30 pm.
Requirements
21+ years of age.
High school graduate.
3–5 years of restaurant management experience, including at least 2 years as a general manager.
Preference for a college or culinary school degree; not required.
Prior supervisory/leadership experience is a plus.
Ability to maintain a clean, safe, and hostile‑free environment.
Dependable, honest, trustworthy, and possessing integrity.
Courteous and enthusiastic.
Exceptional communication, guest‑service, and computer skills.
Basic math skills.
Ability to handle multiple projects simultaneously, establish priorities, and multitask efficiently.
Successful completion of Manager in Training Program.
Proficient in Aloha POS.
Proficient in Microsoft Excel.
Physical Demands Weight lifting & carrying frequencies: • 1–10 lbs – Continuous (food items, kitchen utensils, office items). • 11–20 lbs – Occasionally (iced tea pots, food, produce). • 21–35 lbs – Occasionally (bulk food items, produce). • 36–50 lbs – Rarely (paper bags, cleaning supplies). • 51–75 lbs – Never. Other tasks: 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 this position of General Manager. To the best of my knowledge, I believe that I can perform these duties and am qualified for the role.
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