ASSISTANT MANAGER
d'Lite Healthy On The Go, Scottsdale, AZ, United States
POSITION OVERVIEW
The Assistant Manager (AM) is in training to be the leader of an individual restaurant management team. The AM is responsible for completing all Training Certifications by successfully passing the competencies for each position before training as a General Manager. The AM reports directly to the assigned General Manager (GM) and/or the District Manager (DM). The AM is accountable for executing the policies, procedures, and direction provided by the GM and/or DM. As the store leader in training, the AM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies and procedures including monitoring and maintaining the overall guest experience, and the safety and security of team members and company assets. The AM must be able to fluently speak and write in English to best communicate with customers, vendors, and leadership, and must maintain professional dress, speech, and behavior at all times.
REWARD FOR MEETING OUR HIGH STANDARDS
In return for the AM’s skills, dedicated effort and successful completion of competencies, the AM will receive the opportunity for advancement to the General Manager position. At the time of advancement, a competitive compensation package will be received, and an opportunity to thrive in a challenging, enriching and rewarding environment, with the opportunity to grow with the company as we begin a period of exciting growth. The AM will be empowered to lead the team and be provided the tools to do so.
RESPONSIBILITIES
Day to day management of team members, shift leaders, and role modeling the company standards for quality service, cleanliness, product and procedure knowledge and accuracy in execution, team appearance, professionalism and sales building.
Continuous inspection of restaurant for cleanliness and readiness, ensuring that duties and tasks are being performed correctly. Demand perfection.
Work performance of other team members as needed, leading by example and following standards strictly.
Quality checks and observe company procedures being followed throughout the day including but not limited to food and drink accuracy.
Optimal staffing levels by observing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team.
Conduct and/or delegate team member training.
Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked and approve weekly payroll, maintain employee files and comply with applicable laws.
Approve time and tip reporting for payroll hours.
Inventory and ordering, and outside shopping.
Interviews/on‑boarding.
Performance related issues, report to GM and/or DM, and conduct team member performance reviews and evaluations.
Reconciliation of daily audits and receipts, overseeing sales, comps, voids, employee food, conducting blind drops.
Deposit drops with compliant cash handling procedures.
Customer complaint handling and reports to GM and/or DM performs table touches to ensure order accuracy, food quality, and guest satisfaction.
Equipment maintenance and service.
Catering inquiries, oversee process and follow up.
Use and implementation of all company methods, systems and processes.
Regular and predictable attendance: scheduled working hours may range between Sunday–Saturday from 5:30am to 5:30pm.
REQUIREMENTS
21+ years of age.
High school graduate.
Prefer a college or culinary school degree; not required.
3–5 years restaurant management experience, with minimum 2 years as General Manager.
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 service skills.
Basic math and computer skills.
Demonstrate ability to handle multiple projects simultaneously.
Able to establish priorities for self and others.
Able to multitask efficiently.
Accountable, punctual, delivery of high quality, professional work.
Successful completion of all Training Certifications.
Proficient on Aloha POS.
Proficient in Microsoft Excel.
PHYSICAL DEMANDS
Never – 0%, Rarely – 1 – 10%, Occasionally – 11 – 33%, Frequently – 34 – 66%, Continuously – 67 %+.
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 – Rarely.
Reaching – Frequently.
Grasping – Continuously.
LOCATION & OCCUPATION DETAILS
Location: Scottsdale, AZ
Employment Type: Full-Time
Salary: Competitive
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The Assistant Manager (AM) is in training to be the leader of an individual restaurant management team. The AM is responsible for completing all Training Certifications by successfully passing the competencies for each position before training as a General Manager. The AM reports directly to the assigned General Manager (GM) and/or the District Manager (DM). The AM is accountable for executing the policies, procedures, and direction provided by the GM and/or DM. As the store leader in training, the AM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies and procedures including monitoring and maintaining the overall guest experience, and the safety and security of team members and company assets. The AM must be able to fluently speak and write in English to best communicate with customers, vendors, and leadership, and must maintain professional dress, speech, and behavior at all times.
REWARD FOR MEETING OUR HIGH STANDARDS
In return for the AM’s skills, dedicated effort and successful completion of competencies, the AM will receive the opportunity for advancement to the General Manager position. At the time of advancement, a competitive compensation package will be received, and an opportunity to thrive in a challenging, enriching and rewarding environment, with the opportunity to grow with the company as we begin a period of exciting growth. The AM will be empowered to lead the team and be provided the tools to do so.
RESPONSIBILITIES
Day to day management of team members, shift leaders, and role modeling the company standards for quality service, cleanliness, product and procedure knowledge and accuracy in execution, team appearance, professionalism and sales building.
Continuous inspection of restaurant for cleanliness and readiness, ensuring that duties and tasks are being performed correctly. Demand perfection.
Work performance of other team members as needed, leading by example and following standards strictly.
Quality checks and observe company procedures being followed throughout the day including but not limited to food and drink accuracy.
Optimal staffing levels by observing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team.
Conduct and/or delegate team member training.
Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked and approve weekly payroll, maintain employee files and comply with applicable laws.
Approve time and tip reporting for payroll hours.
Inventory and ordering, and outside shopping.
Interviews/on‑boarding.
Performance related issues, report to GM and/or DM, and conduct team member performance reviews and evaluations.
Reconciliation of daily audits and receipts, overseeing sales, comps, voids, employee food, conducting blind drops.
Deposit drops with compliant cash handling procedures.
Customer complaint handling and reports to GM and/or DM performs table touches to ensure order accuracy, food quality, and guest satisfaction.
Equipment maintenance and service.
Catering inquiries, oversee process and follow up.
Use and implementation of all company methods, systems and processes.
Regular and predictable attendance: scheduled working hours may range between Sunday–Saturday from 5:30am to 5:30pm.
REQUIREMENTS
21+ years of age.
High school graduate.
Prefer a college or culinary school degree; not required.
3–5 years restaurant management experience, with minimum 2 years as General Manager.
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 service skills.
Basic math and computer skills.
Demonstrate ability to handle multiple projects simultaneously.
Able to establish priorities for self and others.
Able to multitask efficiently.
Accountable, punctual, delivery of high quality, professional work.
Successful completion of all Training Certifications.
Proficient on Aloha POS.
Proficient in Microsoft Excel.
PHYSICAL DEMANDS
Never – 0%, Rarely – 1 – 10%, Occasionally – 11 – 33%, Frequently – 34 – 66%, Continuously – 67 %+.
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 – Rarely.
Reaching – Frequently.
Grasping – Continuously.
LOCATION & OCCUPATION DETAILS
Location: Scottsdale, AZ
Employment Type: Full-Time
Salary: Competitive
#J-18808-Ljbffr