d'Lite General Manager

About the role

The General Manager (GM) is the leader of the restaurant management team, responsible for overseeing operational and financial performance while ensuring core values are executed. The GM plans, schedules, and participates in daily restaurant operations, models company culture, and upholds the highest standards in food production, guest experience, cleanliness, and safety. The GM reports to the District Manager and Leadership Team, executing their policies and procedures while performing all restaurant tasks as needed. Completion of the General Manager Training Certification is required. Fluency in English, professional conduct, and adherence to dress standards are mandatory.

Responsibilities

• Oversee day-to-day management of team members and shift leaders; model company standards for service, cleanliness, product knowledge, accuracy, professionalism, and sales growth
• Conduct continuous inspections of the restaurant for cleanliness and readiness; ensure duties and tasks are performed correctly
• Perform work of 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 by skill set, and driving training to build a versatile team
• Conduct and/or delegate team member training
• Manage scheduling and payroll: write schedules, handle requests, verify hours, 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, including outside shopping
• Field applications, conduct interviews, and onboard new hires
• Address performance issues; report to DM and/or LT; conduct performance reviews and evaluations
• Reconcile daily audits and receipts; oversee sales, comps, voids, employee food; conduct blind drops and deposit drops with compliant cash handling
• Address customer complaints; perform table touches to ensure order accuracy, food quality, and guest satisfaction
• Field equipment maintenance and service requests
• Field catering inquiries and oversee process and follow-up
• Use and implement all company methods, systems, and processes

Requirements

• 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 (not required)
• Prior supervisory/leadership experience is a plus
• Ability to maintain a clean, safe, and harassment-free environment
• Dependable, honest, trustworthy, and possesses integrity
• Courteous and enthusiastic
• Exceptional communication and guest service skills
• Basic math skills
• Proficient with computers, tablets, and smartphones
• Demonstrated ability to handle multiple projects simultaneously
• Ability to establish priorities for self and others; multitask efficiently
• Successful completion of General Manager Training Certification
• Proficient on Aloha POS
• Proficient in Microsoft Excel and HotSchedules
• Previous use of inventory systems

Physical demands

• Lifting + carrying:
  • 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