General Manager

What you'd own The team. Hiring, training, scheduling, development. You decide who works here and who's ready to lead. The shift. Bake and frost execution, cookie quality, speed, the customer experience from the door to the box. The numbers. Labor, waste, food cost, inventory. You'd own the store P&L and have real input on how it improves. Ordering and inventory. Weekly ordering, counts, vendor coordination, never running out of what sells. Standards. Brand standards, food safety, policies, cleanliness. If it's not right, it's yours to fix. Customers. Handling the hard ones yourself and teaching your team to handle the rest. You don't need Crumbl experience. We'll teach the brand. We can't teach judgment. What we're looking for Two-plus years managing a restaurant, bakery, café, or retail team Someone who leads from the floor, not the office Comfortable with numbers — you don't need to love spreadsheets, but you should want to know why last week's labor was high Available nights and weekends. This is a bakery; Saturday is the business. Honest when something's wrong, including when it's your fault What you get Actual backing. When you make a call, the owner stands behind it. Your write-ups mean something. Your decisions stick. Systems that work. Checklists, game plans, and clear expectations — built with the people who use them. A direct line. You report to the owner, not a corporate chain. You'll talk to him weekly and he'll be in your store. Real growth. We're expanding. The people who build this get first look at what's next. Bonus tied to performance , reviewed quarterly. Free cookies. Obviously. #J-18808-Ljbffr Crumbl Cookies