d'Lite Healthy On The Go
Position Overview
The General Manager (GM) is the leader of the restaurant management team and is responsible for overseeing 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 of the restaurant, serving as a role model for company culture and exhibiting the highest standards in food production and overall guest experience by delivering the best food and beverages in a clean, friendly, and safe dining environment.
Location: Phoenix, AZ. Employment Type: Full‑Time. Salary: Competitive.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and enact company standards for quality service, cleanliness, product and procedure knowledge and accuracy.
Continuously inspect restaurant for cleanliness and readiness, ensuring duties and tasks are performed correctly.
Perform work of other team members as needed, leading by example and following standards strictly.
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 through effective scheduling, matching roles with skill sets, and driving the store training process to create a versatile team.
Conduct and/or delegate team member training.
Manage scheduling and payroll: write 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 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.
Address customer complaints, 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 and predictable attendance: scheduled working hours Sunday–Saturday, 5:30 am–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.
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, possessing 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 Weight lifting and carrying: 1–10 lbs continuously; 11–20 lbs occasionally; 21–35 lbs occasionally; 36–50 lbs rarely; 51–75 lbs never. Standing frequently; walking frequently; bending occasionally; squatting rarely; kneeling rarely; crawling rarely; climbing occasionally; reaching frequently; grasping continuously.
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Location: Phoenix, AZ. Employment Type: Full‑Time. Salary: Competitive.
Responsibilities
Oversee day‑to‑day management of team members, shift leaders, and enact company standards for quality service, cleanliness, product and procedure knowledge and accuracy.
Continuously inspect restaurant for cleanliness and readiness, ensuring duties and tasks are performed correctly.
Perform work of other team members as needed, leading by example and following standards strictly.
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 through effective scheduling, matching roles with skill sets, and driving the store training process to create a versatile team.
Conduct and/or delegate team member training.
Manage scheduling and payroll: write 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 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.
Address customer complaints, 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 and predictable attendance: scheduled working hours Sunday–Saturday, 5:30 am–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.
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, possessing 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 Weight lifting and carrying: 1–10 lbs continuously; 11–20 lbs occasionally; 21–35 lbs occasionally; 36–50 lbs rarely; 51–75 lbs never. Standing frequently; walking frequently; bending occasionally; squatting rarely; kneeling rarely; crawling rarely; climbing occasionally; reaching frequently; grasping continuously.
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