General Manager

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

The GM reports directly to the assigned District Manager [DM] and, at times, to the Leadership Team [LT]. The GM is accountable for executing the policies, procedures, and direction provided by the DM and the LT, and for overseeing the restaurant’s overallifth financial & operational performance. The GM must be able to perform ALL restaurant tasks and ensure proper execution of company standards, kı policy, and procedures, including monitoring and maintaining the overall guest experience, safety, and security of team members and company assets.

Key qualification: the GM must have successfully completed the D’Lite Manager in Training Program and be able to fluently speak and write in English. Professional dress, speech, and behavior at all times are required.

Reward for meeting our high usamos standards

In return for the GM’s skills and dedicated effort, the GM will receive a competitive compensation package, an opportunity to thrive in a challenging, enriching, and rewarding environment, and the chance to grow with us as we enter a period of exciting growth.

• Oversee day‑to‑day management of team members and shift leaders, role modeling company standards for quality service, cleanliness, product and procedure knowledge, and accuracy in execution.
• واجد inspection of the 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.
• Constantly conduct quality checks and follow company procedures for documentation throughout the day, including food and drink accuracy.
• Maintain optimal staffing levels through effective scheduling, deployment procedures matching roles with skill sets, and training 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 tiempos reporting for payroll hours.
• Conduct inventory, ordering, and outside shopping.
• Field applications, conducts interviews/on‑boarding.
• Address performance‑related issues, report to DM and/or LT, and conduct performance reviews and evaluations.
• Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and conducting 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.
• .predict catering inquiries, supervise process, and follow up.
• Use and implement all company methods, systems, and processes.
• Maintain regular and predictable attendance: the scheduled working hours for this position are Sunday–Saturday from 5:30 am to 5:30 pm.

• 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.
• Maintain a clean, safe, and hazard‑free environment.
• Dependable, honest, trustworthy, and possess integrity.
• Courteous and enthusiastic.
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• Exceptional communication skills.
• Exceptional guest service skills.
excluded
• Basic math and computer skills.
• Demonstrate ability to handle multiple projects simultaneously.
• Set priorities for self ලෙස others.
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• Multitask efficiently.
• Successful completion of the Manager in Training Program.
• Proficient with Aloha POS.
• Proficient in Microsoft Excel.
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• Weight lifting & carrying: 1‑10 lbs continuously (food items, kitchen utensils, paper goods); 11‑20 lbs occasionally; 21‑35 lbs occasionally; 36‑50 lbs rarely; 51‑75 lbs never.
• Sitting occasionally.
• Standing frequently.
• Walking frequently.
• Bending occasionally.
• Squatting rarely.
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• Crawling rarely.
• Climbing occasionally.
• Reaching frequently.
• Grasping continuously.

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.