d'Lite Healthy On The Go
General Manager
Location: Phoenix, AZ
Employment Type: Full-Time
Salary: Competitive
Position Overview The General Manager leads the individual restaurant management team, overseeing operational and financial performance while ensuring core values are executed. The GM plans, schedules, and participates in daily operations, role models company culture, and consistently exceeds standards in food production, guest experience, cleanliness, and safety.
Responsibilities
Oversee day‑to‑day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product knowledge and procedural accuracy, team 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.
Maintain optimal staffing levels by effective scheduling, matching roles with skill sets, and driving the store training process.
Conduct or delegate team member training and manage overall scheduling and payroll processes, including bi‑weekly payroll and employee file compliance.
Manage inventory and ordering, including outside shopping, and reconcile daily audits and receipts, overseeing sales, comps, voids, employee food and conducting blind drops.
Address performance related issues, conduct team member performance reviews and evaluations, and report to District Manager and Leadership Team.
Field equipment maintenance and service and oversee catering inquiries and equipment maintenance.
Use and implement all company methods, systems and processes to ensure consistent guest satisfaction and operational excellence.
Regular and predictable attendance: Scheduled working hours are Sunday – Saturday from 5:30am to 5:30pm.
Requirements
21+ years of age.
High school graduate.
3 – 5 years of restaurant management experience, with at least 2 years as a general manager.
Prior supervisory/leadership experience is a plus.
Dependable, honest, trustworthy, integral and courteous.
Exceptional communication and guest service skills.
Basic math and computer skills.
Proficient on Aloha POS and Microsoft Excel.
Able to manage multiple projects simultaneously and establish priorities for self and others.
Successful completion of Manager in Training Program.
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Employment Type: Full-Time
Salary: Competitive
Position Overview The General Manager leads the individual restaurant management team, overseeing operational and financial performance while ensuring core values are executed. The GM plans, schedules, and participates in daily operations, role models company culture, and consistently exceeds standards in food production, guest experience, cleanliness, and safety.
Responsibilities
Oversee day‑to‑day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product knowledge and procedural accuracy, team 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.
Maintain optimal staffing levels by effective scheduling, matching roles with skill sets, and driving the store training process.
Conduct or delegate team member training and manage overall scheduling and payroll processes, including bi‑weekly payroll and employee file compliance.
Manage inventory and ordering, including outside shopping, and reconcile daily audits and receipts, overseeing sales, comps, voids, employee food and conducting blind drops.
Address performance related issues, conduct team member performance reviews and evaluations, and report to District Manager and Leadership Team.
Field equipment maintenance and service and oversee catering inquiries and equipment maintenance.
Use and implement all company methods, systems and processes to ensure consistent guest satisfaction and operational excellence.
Regular and predictable attendance: Scheduled working hours are Sunday – Saturday from 5:30am to 5:30pm.
Requirements
21+ years of age.
High school graduate.
3 – 5 years of restaurant management experience, with at least 2 years as a general manager.
Prior supervisory/leadership experience is a plus.
Dependable, honest, trustworthy, integral and courteous.
Exceptional communication and guest service skills.
Basic math and computer skills.
Proficient on Aloha POS and Microsoft Excel.
Able to manage multiple projects simultaneously and establish priorities for self and others.
Successful completion of Manager in Training Program.
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