d'Lite Healthy On The Go
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
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 the policies, procedures and direction provided by the DM and the LT. The GM is responsible for overseeing the restaurants overall financial and operational performance, and are expected to meet the requirements of achieving the Training Store Certification. As the store leader, the GM must be able to perform ALL restaurant tasks as needed and ensure proper execution of company standards, policies and procedures including monitoring and maintaining the overall guest experience, and the safety and security of team members and company assets.
The GM will have successfully completed and met the requirements of the D'Lite Manager in Training Program.
The GM must be able to fluently speak and write in the English language in order to best communicate with our customers, vendors, and leadership, and must maintain professional dress, speech, and behavior at all times.
REVIEWS FOR MEETING OUR HIGH STANDARDS? In return for the GM skills and dedicated effort, the GM will receive a competitive compensation package, an opportunity to thrive in a challenging, enriching and rewarding environment, with the opportunity to grow with us as we begin a period of exciting growth. The GM will be empowered to lead the team and be provided the tools to do so.
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. Demand perfection!
Performs work of other team members as needed, leading by example and following standards strictly
Constantly conducts quality checks and follows company procedures for documentation throughout the day including but not limited to food and drink accuracy
Maintains 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, conducts interviews/on‑boarding
Address performance related issues and report to DM and/or LT, and 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
Addresses customer complaints and reports to DM and/or LT, performs 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 implementation of all company methods, systems and processes
Regular and predictable attendance: The scheduled working hours for this position are Sunday – Saturday from 5:30am to 5:30pm
QUALIFICATIONS
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, it is 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 Never = 0% Rarely = 1 – 10% Occasionally = 11 – 33% Frequently = 34 – 66% Continuously = 67+%
LIFTING + CARRYING
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. To the best of my knowledge, I believe that I can perform these duties and am qualified for the position.
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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 the policies, procedures and direction provided by the DM and the LT. The GM is responsible for overseeing the restaurants overall financial and operational performance, and are expected to meet the requirements of achieving the Training Store Certification. As the store leader, the GM must be able to perform ALL restaurant tasks as needed and ensure proper execution of company standards, policies and procedures including monitoring and maintaining the overall guest experience, and the safety and security of team members and company assets.
The GM will have successfully completed and met the requirements of the D'Lite Manager in Training Program.
The GM must be able to fluently speak and write in the English language in order to best communicate with our customers, vendors, and leadership, and must maintain professional dress, speech, and behavior at all times.
REVIEWS FOR MEETING OUR HIGH STANDARDS? In return for the GM skills and dedicated effort, the GM will receive a competitive compensation package, an opportunity to thrive in a challenging, enriching and rewarding environment, with the opportunity to grow with us as we begin a period of exciting growth. The GM will be empowered to lead the team and be provided the tools to do so.
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. Demand perfection!
Performs work of other team members as needed, leading by example and following standards strictly
Constantly conducts quality checks and follows company procedures for documentation throughout the day including but not limited to food and drink accuracy
Maintains 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, conducts interviews/on‑boarding
Address performance related issues and report to DM and/or LT, and 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
Addresses customer complaints and reports to DM and/or LT, performs 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 implementation of all company methods, systems and processes
Regular and predictable attendance: The scheduled working hours for this position are Sunday – Saturday from 5:30am to 5:30pm
QUALIFICATIONS
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, it is 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 Never = 0% Rarely = 1 – 10% Occasionally = 11 – 33% Frequently = 34 – 66% Continuously = 67+%
LIFTING + CARRYING
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. To the best of my knowledge, I believe that I can perform these duties and am qualified for the position.
#J-18808-Ljbffr