General Manager

Position Overview

The General Manager [GM] leads the restaurant management team. The GM is responsible for overseeing operational and financial performance, ensuring core values are executed, and serving as a role model for company culture. The GM plans, schedules, and participates in daily operations, maintaining the highest standards in food production and guest experience in a clean, friendly, and safe dining environment.

Location:

Phoenix, AZ

Employment Type:

Full-Time

Salary:
Competitive

In return for the GM’s skills and dedicated effort, the GM receives a competitive compensation package, an opportunity to thrive in a challenging, enriching, and rewarding environment, and the chance to grow with the company during a period of exciting growth. The GM is empowered to lead the team and provided the tools to do so.

• Oversee day‑to‑day management of team members and shift leaders, role‑modeling company standards for quality service, cleanliness, product knowledge, and sales building.
• Continuously inspect the restaurant for cleanliness and readiness, ensuring duties are performed correctly.
• Perform work of other team members as needed and lead by example while strictly following standards.
• Conduct quality checks and follow company procedures for documentation, including food and drink accuracy.
• Maintain optimal staffing levels through effective scheduling and training to create a versatile team.
• Conduct or delegate team member training.
• Manage scheduling and payroll: write schedules, manage requests, verify hours, approve bi‑weekly payroll, and maintain employee files in compliance with applicable laws.
• Approve time and tip reporting for payroll hours.
• Conduct inventory, ordering, and outside shopping.
• Handle applications, conduct interviews, and onboard new hires.
• Address performance‑related issues, report to DM/LT, and conduct performance reviews.
• Reconcile daily audits and receipts; oversee sales, comps, voids, employee food, and blind drops.
• Deposit drops with compliant cash‑handling procedures.
• Address customer complaints, perform table touches to ensure order accuracy, food quality, and guest satisfaction.
• Coordinate equipment maintenance and service.
• Handle catering inquiries, oversee the 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 to 5:30 pm.

• 21+ years of age
• High school graduate
• 3–5 years restaurant management experience, with at least 2 years as a general manager
• College or culinary school degree is preferred but not required
• Prior supervisory/leadership experience is a plus
• Able to maintain a clean, safe, and hostile‑free environment
• Dependable, honest, trustworthy, and 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
• Multitask efficiently
• Successful completion of Manager in Training Program
• Proficient on Aloha POS
• Proficient in Microsoft Excel

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

Weight:

• 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

Movement:

• Sitting – Occasionally
• Standing – Frequently
• Walking – Frequently
• Bending – Occasionally
• Squatting – Rarely
• Kneeling – Rarely
• 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.