Cafe General Manager

Job Description

Job Description

Benefits:

• Bonus based on performance
• Competitive salary
• Employee discounts
• Paid time off
• Wellness resources
• Opportunity for advancement
• Training & development

Overview

Green Sage Café is hiring a General Manager for one of our three Asheville locations. This is a people-first leadership role—your most important job is building, training, and bringing out the best in your FOH and BOH team, every single day. Daytime hours only. No late nights. Ever.

Who We Are
Green Sage Café is an Asheville institution—three fast-casual locations built on scratch-made food, clean ingredients, and a genuine commitment to healthy living. We've spent years developing the recipes, standards, and culture that make Green Sage what it is. Now we need the right leaders to carry that forward—through their teams—at each location, every single day.

The Job
You'll run one of our three Asheville cafés within a proven brand framework—the menu, the values, the guest experience standards, and the company culture are set and non-negotiable. What you bring is the leadership to make it all real.

At Green Sage, we believe the guest experience is only ever as good as the team delivering it. That means your single most important responsibility is your people—recruiting them carefully, training them thoroughly, holding them to a high standard, and recognizing them genuinely when they earn it. If you're the kind of manager who lights up when a team member clicks, grows, and thrives, you'll fit right in here.

This is the right role if you thrive inside a strong framework and find real satisfaction in executing at a high level. The best analogy: a great chef doesn't need to write the menu to take pride in every plate—or to build a kitchen team that runs like a dream.

Schedule: 7 a.m.–4 p.m. shifts | 45–50 hours/week | 7-day availability required, weekends included | Your nights are always yours—we mean it

What You'll Own

Your People

• Recruit and hire staff who genuinely fit the Green Sage culture and standard
• Onboard and train every FOH and BOH team member to full proficiency—not just adequate, excellent
• Coach and develop your team continuously, not just at review time
• Hold staff accountable to Green Sage's standards—clearly, consistently, and fairly, every day
• Recognize and reward great work when you see it; make your team feel valued every shift
• Conduct scheduled performance reviews and manage HR matters per company policy
• Schedule your team thoughtfully within labor budgets and manage availability and time-off fairly

Your Location

• Oversee all kitchen (back of house) and front of house operations to Green Sage standards, every shift
• Master and execute the full food and beverage menu; hold your team to the same level
• Own your location's P&L: food costs (COGS), labor, service speed, and health scores
• Handle product ordering and receiving within purchasing budgets
• Keep the café clean, well-stocked, properly opened, and properly closed—every day
• Execute marketing directives to grow revenue and guest loyalty
• Model and uphold Green Sage's brand, values, and guest experience expectations at all times

What You Bring

• 3+ years of restaurant management experience with required BOH leadership—you need to know a kitchen like the back of your hand and be ready to step into any role on any given day
• A genuine love of developing people: you coach, you correct, you celebrate, and your team knows the difference
• The ability to hold a team accountable by being firm, fair, and consistent
• A track record of executing brand or operational standards with pride, not reluctance
• Manager ServSafe certification, or the ability to get it quickly
• Solid with POS systems, cash handling, and daily sales reporting
• Comfortable with Google Workspace, Excel, and picking up new tools fast
• On your feet 8+ hours a day, lifting up to 40 pounds—no problem
• Available 7 days a week, weekends included, with reliable transportation to your location
• You actually believe in clean eating and healthy living—this has to be genuine

What You Get

• $54,000–$55,000 a year, based on what you bring to the table
• Daytime hours only—your evenings and nights are yours, always
• Staff meal perks (the food really is that good)
• A team worth leading, a brand worth representing, and real room to grow

If you're a strong operator who finds real satisfaction in doing things the right way—and building a team that does too—this might be exactly what you've been looking for.