d'Lite Healthy On The Go
Position Overview
The General Manager (GM) is the leader of the restaurant management team, responsible for overseeing operational and financial performance of the restaurant, ensuring core values are carried out through execution and delivering the best food and beverage experience in a clean, friendly and safe dining environment. Location & Employment
Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive Job Description
The GM reports directly to the District Manager (DM) and occasionally to the Leadership Team (LT). The GM is accountable for executing policies, procedures and direction provided by the DM and LT, overseeing the restaurant’s overall financial and operational performance, and meeting the requirements of Training Store Certification. The GM must be fluent in English, maintain professional attire, speech and behavior at all times. Responsibilities
Oversee day-to-day management of team members and shift leaders, role modeling company standards for quality service, cleanliness, product and procedure knowledge, and professionalism. Continuously inspect 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. Conduct quality checks and follow company procedures for documentation throughout the day, including food and drink accuracy. Maintain optimal staffing levels through effective scheduling and deployment procedures, and drive the store training process to create a versatile team. Conduct and/or delegate team member training. Manage overall scheduling and payroll process: write schedules, manage schedule 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, ordering and outside shopping. Field applications, conduct interviews and onboarding. Address performance-related issues, report to DM and/or LT, and conduct team member performance reviews and evaluations. Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, conduct blind drops. Deposit drops with compliant cash‑handling procedures. Address customer complaints, report to DM and/or LT, 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 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 is a plus. Ability to maintain a clean, safe and hostile‑free environment. Dependable, honest, trustworthy and possesses integrity. Courteous and enthusiastic. Exceptional communication skills. Exceptional guest service skills. Basic math and computer skills. Demonstrated 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 Frequency Objects 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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The General Manager (GM) is the leader of the restaurant management team, responsible for overseeing operational and financial performance of the restaurant, ensuring core values are carried out through execution and delivering the best food and beverage experience in a clean, friendly and safe dining environment. Location & Employment
Location: Phoenix, AZ Employment Type: Full-Time Salary: Competitive Job Description
The GM reports directly to the District Manager (DM) and occasionally to the Leadership Team (LT). The GM is accountable for executing policies, procedures and direction provided by the DM and LT, overseeing the restaurant’s overall financial and operational performance, and meeting the requirements of Training Store Certification. The GM must be fluent in English, maintain professional attire, speech and behavior at all times. Responsibilities
Oversee day-to-day management of team members and shift leaders, role modeling company standards for quality service, cleanliness, product and procedure knowledge, and professionalism. Continuously inspect 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. Conduct quality checks and follow company procedures for documentation throughout the day, including food and drink accuracy. Maintain optimal staffing levels through effective scheduling and deployment procedures, and drive the store training process to create a versatile team. Conduct and/or delegate team member training. Manage overall scheduling and payroll process: write schedules, manage schedule 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, ordering and outside shopping. Field applications, conduct interviews and onboarding. Address performance-related issues, report to DM and/or LT, and conduct team member performance reviews and evaluations. Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, conduct blind drops. Deposit drops with compliant cash‑handling procedures. Address customer complaints, report to DM and/or LT, 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 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 is a plus. Ability to maintain a clean, safe and hostile‑free environment. Dependable, honest, trustworthy and possesses integrity. Courteous and enthusiastic. Exceptional communication skills. Exceptional guest service skills. Basic math and computer skills. Demonstrated 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 Frequency Objects 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