General Manager

The team: Hiring, developing, and when necessary exiting your staff — you build the team you lead Direct leadership of the AGM/FOH manager and the kitchen manager Building the bench: we can't open future locations without managers who came up here The systems Developing training programs, position checklists, and certification standards Labor efficiency work across departments Assist in the continued development of our internal playbook by building documented recipes and SOPsWho We're Looking For Multiple years as a GM in a high-volume restaurant, pizzeria, or fast-casual environment - you've successfully carried a P&L, not just executed someone else's plan Multi-unit, multi-department, or above-store experience is a strong plus. If you don't have it yet, you should want it and be able to show us why you're ready You've built systems, not just followed them: training programs, SOPs, scheduling models, something that outlasted your shift You've developed managers who've got promoted Fluent in restaurant economics: labor %, food cost %, prime cost, SPLH, scheduling to forecastA leader people respect because of how you show up, not because of the title Calm under pressure, decisive when it counts, humble enough to keep learning The business runs nights and weekends, and you run the business Proficient with technology - Our tech stack includes Toast, 7shifts, Google Sheets, Shipday, Ovation, Marqii, and more.

Salary: 80-100k based on experience + quarterly performance bonus Real autonomy to run your store, with a founder who is in the business and accessible, not a corporate layer between you and decisionsA defined path above store level. As we open locations, our best operator becomes the person overseeing them. That's the intent of this hire, not a maybe Paid holidays and additional benefits as outlined in our team handbookA culture built on hospitality, standards, and genuine care for the people doing the work. No yelling. No chaos. No old-school nonsenseA Word on Culture We're family-owned and culture is non-negotiable. We're building the restaurant group we'd want to work for - where people are proud of the work, where standards are high because we respect each other, and where doing things right matters more than doing it loud. If you've run a restaurant well and you're looking for the place where that work compounds, we should talk.