Restaurant General Manager- Gjusta Bakery

Restaurant General Manager - Gjusta Bakery Annual Salary: 75,000.00 - 85,000.00 (DOE) POSITION SUMMARY: The Restaurant General Manager is the primary day-to-day operational leader of Gjusta Bakery and is responsible for the performance of the guest-facing operation, management and development of the front-of-house team, staffing, service standards, revenue growth, and overall business execution. The General Manager works closely with the Director of Operations to understand and manage the financial performance of the Bakery, including labor, sales, cost trends, P&L performance, PMix, guest trends, catering, online ordering, and other revenue opportunities. The General Manager works collaboratively with the Culinary Director, Executive Sous Chef, and other functional leaders to ensure strong communication, alignment, and operational execution across departments. This is a hands-on leadership role requiring a strong floor presence, excellent people leadership, operational discipline, curiosity about the business, and the ability to connect daily execution with financial performance and long-term growth.

GENERAL ATTRIBUTES:

Maintain a high focus on guest satisfaction and hospitality. Lead by example and model Gjusta standards, professionalism, accountability, and teamwork. Take ownership and initiative while communicating clearly with employees and leadership. Be decisive, proactive, and solutions-oriented. Remain flexible and respond effectively to changing business needs. Support a collaborative culture across FOH, Culinary, Operations, Beverage, Market, and support teams. Demonstrate curiosity and a willingness to continually develop business and financial acumen. ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

BAKERY LEADERSHIP & GUEST EXPERIENCE:

Serve as the primary day-to-day leader of the Gjusta Bakery operation. Maintain a strong physical presence on the floor and lead service in real time. Ensure consistent execution of hospitality, cleanliness, organization, appearance, and operational standards. Build relationships with regular guests and create opportunities to develop new regulars. Respond to guest concerns promptly, professionally, and with appropriate follow-through. Maintain the overall guest-facing environment, including music, temperature, menus, displays, furniture, and service flow. Identify opportunities to strengthen the guest experience, service consistency, and overall business performance.

PEOPLE, CULTURE & TEAM DEVELOPMENT:

Recruit, interview, onboard, train, coach, and develop front-of-house employees and managers. Build and maintain a positive, accountable, collaborative, and respectful team culture. Set clear expectations for performance, communication, attendance, appearance, and service. Conduct regular coaching conversations, performance check-ins, and employee development discussions. Identify high-potential employees and support their growth into greater responsibility. Develop strong Floor Managers, shift leads, and other emerging leaders. Partner with the Director of Operations and Human Resources on performance management, progressive discipline, and employee relations. Maintain strong communication across departments and help prevent teams from operating in silos.

SCHEDULING, LABOR & ADMINISTRATION:

Build and maintain front-of-house schedules based on business needs, employee availability, anticipated volume, and labor expectations. Monitor staffing coverage, attendance, callouts, tardiness, overtime, timekeeping, and meal and rest periods. Proactively address staffing gaps and recruiting needs. Review labor performance and work with the Director of Operations to identify opportunities to improve productivity and scheduling. Support payroll, employee records, scheduling administration, and related processes as needed. Maintain required manager logs, incident reports, coaching documentation, and operational records.

BUSINESS & FINANCIAL PERFORMANCE:

Work closely with the Director of Operations to understand and improve Bakery financial performance. Participate in regular review of P&L results, sales, labor, cost trends, controllable expenses, and overall business performance. Develop a working understanding of PMix, guest trends, average check, transaction volume, and other operating metrics. Connect operational decisions to their impact on labor, revenue, cost, and profitability. Support forecasting, budgeting, and labor planning in partnership with the Director of Operations. Develop familiarity with the financial impact of internal transfers, wholesale, farmers market purchasing, shared resources, and other components of the broader Gjusta business. Identify opportunities to increase revenue, improve efficiency, reduce unnecessary cost, and strengthen business performance. Use data and operating trends to support better decision-making.

REVENUE, CATERING & ONLINE ORDERING:

Support revenue growth through strong hospitality, sales awareness, guest retention, and operational execution. Oversee the guest-facing execution of Bakery catering, online ordering, large orders, and pickup experiences. Ensure catering and large orders are organized, accurate, appropriately presented, and ready at the committed time. Partner with Culinary, Production, and Operations teams to coordinate execution. Support events, collaborations, pop-ups, holidays, and seasonal activations. Identify opportunities to improve catering, online ordering, events, throughput, average check, and other revenue channels. Ensure guest-facing menus, ordering platforms, availability, and information remain accurate.

SERVICE STANDARDS & TRAINING:

Maintain and continually strengthen Gjusta service standards. Lead pre-shifts, service training, product education, and ongoing hospitality development. Ensure employees are informed of menu changes, seasonal offerings, 86'd items, events, and operational updates. Coach employees to speak confidently and naturally about Gjusta products, ingredients, sourcing, and preparation. Observe service regularly and provide in-the-moment coaching. Identify recurring service gaps and develop practical training and operational solutions.

CROSS-FUNCTIONAL COLLABORATION:

Work closely with the Director of Operations, Culinary Director, and Executive Sous Chef to support strong communication, coordination, and overall Bakery performance. Coordinate FOH execution around menu changes, product availability, service timing, seasonal offerings, catering, and events. Maintain visibility into culinary operations and understand their impact on the Bakery business, including labor, cost, production, transfers, and service. Partner with Beverage leadership and Bakery bar leads on training, product updates, initiatives, and guest experience. Collaborate with Market, Accounting, Operations, and other functional leaders on shared business needs and initiatives. Support broader Gjusta initiatives and cross-functional projects that strengthen cohesion across Bakery, Grocer, and Goods. Culinary production and direct kitchen leadership remain within the Culinary Director and Executive Sous Chef structure; the General Manager is responsible for supporting strong coordination and cohesive execution across departments.

OPERATIONS, SYSTEMS & FACILITIES:

Maintain working knowledge of POS, scheduling, payroll, online ordering, catering, inventory, purchasing, and employee communication systems. Ensure operating procedures and systems are consistently followed. Maintain appropriate FOH supplies, service equipment, packaging, and materials. Identify facility or equipment concerns and coordinate follow-up with the appropriate teams. Support implementation of new systems, procedures, menus, service standards, and operational initiatives. Follow up on assigned projects and communicate progress, challenges, and results.

COMPLIANCE, SAFETY & EMPLOYEE RELATIONS:

Ensure employees follow company policies and applicable federal, state, and local regulations. Maintain working knowledge of food safety, sanitation, workplace safety, and guest safety requirements. Ensure accidents, injuries, guest incidents, and employee incidents are documented and escalated appropriately. Identify unsafe conditions and ensure appropriate corrective action. Maintain professional judgment, discretion, and confidentiality.

ADDITIONAL RESPONSIBILITIES:

Support special projects, seasonal initiatives, operational improvements, and broader business priorities as directed by the Director of Operations. Assist other Gjusta operations when needed to support the overall business. Take ownership of assigned projects from planning through execution. Perform other duties, responsibilities, projects, and areas of oversight as assigned based on operational and business needs. SUPERVISORY RESPONSIBILITIES: The General Manager directly leads the Gjusta Bakery front-of-house management and hourly teams. Responsibilities include recruiting, interviewing, onboarding, training, scheduling, assigning and directing work, coaching and developing employees, monitoring attendance and timekeeping, ensuring meal and rest periods are provided, evaluating performance, supporting progressive discipline, resolving employee concerns, and maintaining company service and conduct standards. The General Manager works in close partnership with Culinary leadership to ensure alignment between FOH and BOH operations. QUALIFICATIONS: The requirements below are representative of the knowledge, skill, and ability required to perform this role successfully. 5+ years of hospitality or restaurant experience preferred. Previous General Manager, Assistant General Manager, or comparable senior leadership experience in a high-volume operation. Strong hospitality foundation and demonstrated ability to lead, coach, and develop teams. Strong organizational, communication, and problem-solving skills. Ability to manage multiple operational priorities in a fast-paced environment. Experience with scheduling, labor management, staffing, and performance management. Familiarity with P&L statements, labor models, COGS, forecasting, budgeting, and other business metrics; willingness to continue developing financial acumen. Proficient with POS technology, scheduling systems, and other restaurant operating tools. Excel and/or Google Sheets proficiency. Strong knowledge of food and beverage offerings and guest-facing product information. Ability to work calmly and effectively under pressure. Demonstrates integrity, sound judgment, accountability, and professionalism. Adaptable, collaborative, dependable, and team-oriented. Flexible availability including mornings, evenings, weekends, and holidays. Bilingual English/Spanish preferred. Manager Food Handler Certification or ability to obtain as required.

CERTIFICATES & TRAINING:

County/State Approved Manager Food Handler Certification State Approved Alcohol Awareness Training Program State Sexual Harassment Prevention Training Working knowledge of Department of Health requirements related to food service, employee safety, and guest safety PHYSICAL DEMANDS: The physical demands described are representative of those required to successfully perform the essential functions of this position. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the position is regularly required to stand and walk for extended periods of time. The employee must be able to regularly lift, carry, or move up to 25 pounds; frequently lift, carry, or move up to 35 pounds; and occasionally lift, carry, or move up to 45 pounds. The position may also require bending, stooping, reaching, twisting, grasping, lifting above the shoulders, and working with restaurant equipment and cleaning solutions. WORK ENVIRONMENTS: The work environment characteristics described are representative of those this position may encounter while performing the essential functions of the job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The work environment includes active restaurant, bakery, service, production, storage, refrigeration, office, and event areas. Noise levels may be moderate to high, and surrounding areas may be wet, hot/cold, slippery, or humid. WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO. #J-18808-Ljbffr Gjelina Group