D'Lite General Manager

Position Overview

The  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 the role model for the company culture, and must always exhibit the highest standards in food production and overall guest experience, 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 must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies and procedures, including monitoring and maintaining overall guest experience, and the safety and security of team members and company assets.

Successful completion of the General Manager Training Certification is required. The GM must be fluent in English for communication with customers, vendors and leadership, and must maintain professional dress, speech and behaviour at all times.

Location:

Scottsdale, AZ

Employment Type:

Full‑time
Salary:
Competitive

• Oversee day‑to‑day management of team members, shift leaders, and model company standards for quality service, cleanliness, product and procedure knowledge, accuracy in execution, teamwork, professionalism and sales building.
• Continuously inspect the restaurant for cleanliness and readiness, ensuring duties and tasks are performed correctly.
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• Perform work for other team members as needed, leading by example and strictly following standards.
• 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, and training to create a versatile team.
• Conduct and/or delegate team‑member training.
• Manage overall scheduling and payroll: write schedules, approve 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,ércio interviews/onboarding.
• 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, conducting blind drops.
• Deposit cash drops with compliant cash‑handling procedures.
• Address customer complaints, 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(normal…).
• Refer toณะที่ specific Job Description Details for additional tasks required to fulfill the position.
• 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
• 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 skills
• Proficient with computer, tablet and smartphone devices
• Ability to handle multiple projects simultaneously and establish priorities
• Successful completion of General Manager Training Certification
• Proficient on Aloha POS
• Proficient in Microsoft Excel
• Proficient in Hot Schedules
• Previous use of inventory system