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 operations, models company culture, and upholds the highest standards in food production, guest experience, cleanliness, and safety. Reporting to the District Manager and Leadership Team, the GM implements policies, procedures, and Training Store Certification requirements. The GM must perform all restaurant tasks, maintain guest experience and safety, and have completed the D'Lite Manager in Training Program. Fluency in English, professional conduct, and adherence to dress standards are required.

Responsibilities

• Oversee day-to-day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product knowledge, accuracy, team appearance, professionalism, and sales growth
• Conduct continuous inspection of the restaurant for cleanliness, readiness, and correct task execution; demand perfection
• Perform duties 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 by scheduling effectively, matching roles with skill sets, and driving store 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 team member performance reviews and evaluations
• Reconcile daily audits and receipts; oversee sales, comps, voids, employee food, and conduct blind drops
• Perform 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 requests
• Field catering inquiries and oversee the process and follow-up
• Use and implement all company methods, systems, and processes
• Maintain regular and predictable attendance: Sunday–Saturday, 5:30 am–5:30 pm

Requirements

• 21+ years of age
• High school graduate
• 3–5 years of restaurant management experience, including at least 2 years as a General Manager
• College or culinary school degree preferred but not required
• Prior supervisory or leadership experience is a plus
• Able 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 and computer skills
• Demonstrated ability to handle multiple projects simultaneously and establish priorities
• Ability to multitask efficiently
• Successful completion of the Manager in Training Program
• Proficient on Aloha POS and Microsoft Excel

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
• Other: Sitting: Occasionally; Standing: Frequently; Walking: Frequently; Bending: Occasionally; Squatting: Rarely; Kneeling: Rarely; Crawling: Rarely; Climbing: Occasionally; Reaching: Frequently; Grasping: Continuously