GENERAL MANAGER

d'Lite Healthy On The Go; Phoenix (AZ); On-site; USD 50,000 - 150,000; Full time

Job summary

A leading restaurant in Phoenix seeks a General Manager to oversee operations and financial performance. The GM will lead a team, ensure high standards in service and food quality, and drive the restaurant's success. This role requires strong leadership, communication skills, and restaurant management experience. The GM will be empowered to create a positive work environment and deliver exceptional guest experiences.

Benefits

Competitive compensation package

Opportunity for growth

Qualifications

• 3-5 years restaurant management experience, with at least 2 years as a general manager.
• Successful completion of Manager in Training Program.

Responsibilities

• Oversee day to day management of team members and maintain quality service.
• Conduct inventory and ordering, and oversee payroll processes.
• Address customer complaints and ensure guest satisfaction.

Skills

Communication

Guest Services

Leadership

Integrity

Education

High school graduate

College or culinary school degree

Tools

Aloha POS

Microsoft Excel

Job description

2 days ago Be among the first 25 applicants

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

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.

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.

REWARD 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
  
  

Requirements

KNOWLEDGE, SKILLS, EDUCATION + EXPERIENCE REQUIRED FOR THE JOB:

• 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
  
  

Frequency

PHYSICAL DEMANDS:

Never = 0% Rarely = 1 – 10% Occasionally = 11 – 33% Frequently = 34 – 66% Continuously = 67+%

LIFTING + CARRYING:

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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