d'Lite Healthy On The Go
Position Overview
The General Manager [GM] leads the restaurant management team, oversees operational and financial performance, ensures core values and company culture are upheld, delivers high food and beverage standards, and maintains a safe dining environment.
Location: Phoenix, AZ. Employment Type: Full-Time. Salary: Competitive.
Key Responsibilities
Oversee day‑to‑day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product and procedural knowledge, appearance, professionalism, and sales building.
Conduct continuous inspections of the restaurant for cleanliness and readiness, ensuring duties are performed correctly.
Perform work of other team members as needed, leading by example and following standards strictly.
Carry out quality checks and document company procedures throughout the day, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling, deployment procedures, and the store training process.
Conduct or delegate team‑member training.
Manage scheduling and payroll: create schedules, manage requests, verify hours worked, 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 external shopping.
Field applications, conduct interviews and onboarding.
Address performance‑related issues and report to the District Manager or Leadership Team, conducting performance reviews and evaluations.
Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints and report to the District Manager or Leadership Team; perform table touches to ensure order accuracy, food quality, and guest satisfaction.
Field equipment maintenance and service.
Field catering inquiries, oversee the process, and follow up.
Use and implement all company methods, systems, and processes.
Maintain regular and predictable attendance: scheduled working hours are Sunday–Saturday from 5:30 am to 5:30 pm.
Requirements
21 + years of age
High school graduate
3–5 years of restaurant management experience, with at least 2 years as a general manager
College or culinary school degree preferred but not required
Prior supervisory/leadership experience considered a plus
Able to maintain a clean, safe, and hostile‑free environment
Dependable, honest, trustworthy, and possessing integrity
Courteous and enthusiastic
Exceptional communication skills
Exceptional guest service skills
Basic math and computer skills
Ability to handle multiple projects simultaneously and establish priorities for self and others
Ability to multitask efficiently
Successful completion of Manager in Training Program
Proficient on Aloha POS
Proficient in Microsoft Excel
Physical Demands Frequent standing, walking, and reaching (often 5–10 hours per shift). Ongoing lifting and carrying of up to 20 lbs, with occasional loads up to 35 lbs. Requires frequent bending, squatting, kneeling, crawling, and occasional climbing. The role requires continuous grasping and the ability to lift light items (1–10 lbs) continuously.
Reward for Meeting High Standards Competitive compensation, opportunities for growth, a supportive and rewarding environment, and empowerment to lead the team with the tools necessary to succeed.
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Location: Phoenix, AZ. Employment Type: Full-Time. Salary: Competitive.
Key Responsibilities
Oversee day‑to‑day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product and procedural knowledge, appearance, professionalism, and sales building.
Conduct continuous inspections of the restaurant for cleanliness and readiness, ensuring duties are performed correctly.
Perform work of other team members as needed, leading by example and following standards strictly.
Carry out quality checks and document company procedures throughout the day, including food and drink accuracy.
Maintain optimal staffing levels through effective scheduling, deployment procedures, and the store training process.
Conduct or delegate team‑member training.
Manage scheduling and payroll: create schedules, manage requests, verify hours worked, 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 external shopping.
Field applications, conduct interviews and onboarding.
Address performance‑related issues and report to the District Manager or Leadership Team, conducting performance reviews and evaluations.
Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and blind drops.
Deposit drops with compliant cash handling procedures.
Address customer complaints and report to the District Manager or Leadership Team; perform table touches to ensure order accuracy, food quality, and guest satisfaction.
Field equipment maintenance and service.
Field catering inquiries, oversee the process, and follow up.
Use and implement all company methods, systems, and processes.
Maintain regular and predictable attendance: scheduled working hours are Sunday–Saturday from 5:30 am to 5:30 pm.
Requirements
21 + years of age
High school graduate
3–5 years of restaurant management experience, with at least 2 years as a general manager
College or culinary school degree preferred but not required
Prior supervisory/leadership experience considered a plus
Able to maintain a clean, safe, and hostile‑free environment
Dependable, honest, trustworthy, and possessing integrity
Courteous and enthusiastic
Exceptional communication skills
Exceptional guest service skills
Basic math and computer skills
Ability to handle multiple projects simultaneously and establish priorities for self and others
Ability to multitask efficiently
Successful completion of Manager in Training Program
Proficient on Aloha POS
Proficient in Microsoft Excel
Physical Demands Frequent standing, walking, and reaching (often 5–10 hours per shift). Ongoing lifting and carrying of up to 20 lbs, with occasional loads up to 35 lbs. Requires frequent bending, squatting, kneeling, crawling, and occasional climbing. The role requires continuous grasping and the ability to lift light items (1–10 lbs) continuously.
Reward for Meeting High Standards Competitive compensation, opportunities for growth, a supportive and rewarding environment, and empowerment to lead the team with the tools necessary to succeed.
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