D'Lite 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 plans, schedules, oversees, and participates in daily operations, serving as a role model for company culture. The GM must exhibit the highest standards in food production and overall guest experience, delivering the best food and beverages in a clean, friendly, and safe dining environment.

Scottsdale, AZ

Full‑time

Competitive

In return for dedicated effort, the GM receives a competitive compensation package and the opportunity to thrive in a challenging, enriching and rewarding environment with potential growth as the company expands.

• Oversee day‑to‑day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product knowledge, and sales building.
• Continuously inspect the restaurant for cleanliness and readiness, ensuring tasks are performed correctly.
• Perform work of other team members as needed, leading by example and strictly following standards.
• Conduct quality checks and document procedures throughout the day, including food and drink accuracy.
• Maintain optimal staffing levels through effective scheduling, deployment procedures, and training to create a versatile team.
• Lead and/or delegate team member training.
• Manage scheduling and payroll: write schedules, handle requests, verify hours, approve bi‑weekly payroll, keep 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 manage onboarding.
• Address performance issues, report to DM or LT, and conduct performance reviews.
• Reconcile daily audits and receipts, oversee sales, comps, voids, employee food, and conduct blind drops.
• Deposit drops with compliant cash handling procedures.
• Address customer complaints, perform table touches to ensure order accuracy, food quality, and guest satisfaction.
• Manage equipment maintenance and service.
• Handle catering inquiries, oversee the process, and follow up.
• Implement all company methods, systems, and processes.
• Reference the specific Job Description Details for comprehensive task lists.
• Maintain regular and predictable attendance: scheduled hours are Sunday – Saturday, 5:30 am – 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
• College or culinary school degree preferred but not required
• Prior supervisory/leadership experience is a plus
• Maintain a clean, safe, and hostile‑free environment
• Dependable, honest, trustworthy, and possess integrity
• Courteous and enthusiastic
• Exceptional communication skills
• Exceptional guest service skills
• Basic math skills
• Proficient with computer, tablet, and smartphone skills
• Ability to handle multiple projects simultaneously
• Set priorities for self and others
• Multitask efficiently
• Successful completion of General Manager Training Certification
• Proficient on Aloha POS
• Proficient in Microsoft Excel
• Proficient in Hot Schedules
• Previous use of Inventory system

Weight lifted: 1‑10 lbs. continuously; 11‑20 lbs. occasionally; 21‑35 lbs. occasionally; 36‑50 lbs. rarely; 51‑75 lbs. never. Frequency: sitting occasionally; standing frequently; walking frequently; bending occasionally; squatting rarely; kneeling rarely; climbing occasionally; reaching frequently; grasping continuously. Job involves standing, walking, and occasional lifting.

I have read the responsibilities and requirements of the General Manager position and believe I can perform these duties and am qualified for the role.