Bench General Manager

Wonder•Baltimore, MD

3d•$89,500 - $107,500

About The Position

As a General Manager, you’ll be the business leader of a Wonder location, overseeing a shared kitchen serving multiple brands, channels, and delivery methods. You will lead a multifunctional team, manage cross-brand collaboration in a single facility, and own the local P&L. The role involves operational leadership across staffing, vendor relations, business results, and Wonder’s local partner ecosystem. It is an opportunity for an experienced leader from operations, logistics, eCommerce, hospitality, food, or a similar field to build, manage, and grow a complex operation. This bench position requires flexibility to work across multiple locations within a designated region, providing operational support until a home location is assigned. Following successful completion of the Manager in Training (MIT) program, the Company will assign a temporary or permanent location based on business needs. The home location will be within 40 miles of Baltimore, Maryland, and will be communicated in alignment with operational requirements and organizational priorities.

Requirements

At least 3 years of experience leading high-volume, complex operations in sectors such as logistics, field-based retail, hospitality, food, or eCommerce.
Experience in fast-growing, operationally complex environments, such as high-growth startups, multi-unit retail, or on-demand services.
Proven leadership background and a track record of progressive growth and advancement.
Demonstrated success with full P&L ownership, KPI management, and driving operational results.
Proactive problem-solving skills and ability to thrive in fast-paced, ambiguous environments.
Comfort managing workforces that include employees and contracted vendors or partners.
Ability to influence and collaborate across finance, HR, logistics, culinary, and partner organizations.
Strong focus on customer service, quality, accountability, and results.
Must be at least 18 years of age and legally authorized to work in the United States.
Must be able to lift up to 50 pounds and stand for extended periods.
Must have open availability, including nights and weekends.
Food Manager Certificate as required by state, county, or local health departments.
Must be flexible to work across multiple locations within the designated region while serving as a bench employee.
Successful completion of the Manager in Training (MIT) program precedes assignment to a temporary or permanent location.

Responsibilities

Oversee day-to-day operations across kitchen, service, dine-in, pickup, and delivery channels.
Optimize labor deployment, throughput, and service execution as business needs change.
Ensure compliance with labor, food safety, team member safety, and other applicable standards.
Manage inventory accuracy, waste reduction, and product shelf-life adherence.
Forecast demand, resolve obstacles, and adjust workflows to maintain operational readiness.
Monitor customer feedback and operational trends and use data to improve service.
Set and drive operational KPIs, aligning internal and external contributors.
Hire, onboard, coach, schedule, and develop hourly employees and shift leaders.
Lead an on-site workforce that includes internal employees and external partners or contracted staff.
Create a collaborative, on-brand environment for Wonder and third-party teams.
Address performance issues promptly and respectfully using coaching and performance tools.
Ensure compliance with state and federal labor laws.
Own the location’s P&L and use data to influence labor efficiency, food costs, and operational margin.
Establish and track KPIs for guest experience, order accuracy, throughput, and financial performance.
Partner with finance, culinary, procurement, logistics, and other teams to identify cost-saving and revenue-driving opportunities.
Build action plans based on local performance insights, customer feedback, and operational trends.
Build talent pipelines, succession plans, and readiness for future roles.
Select, develop, and deploy certified trainers to support new store openings and consistent onboarding.
Mentor and coach managers-in-training for potential transfers or leadership roles at other locations.
Model company values and performance standards and promote personal and professional growth.
Align staffing, scheduling, and development with anticipated business needs and organizational growth.
Share feedback, pilot initiatives, and champion best practices for company-wide rollout.
Serve as the on-site point of contact for brand partners, vendors, and contracted operators.
Build relationships with local stakeholders to foster trust, partnership, and operational consistency.
Ensure brands operating in the kitchen meet Wonder’s service and food quality standards.
Represent Wonder in local community and business interactions to help grow its reputation and customer base.
As a bench employee, provide operational support to various stores in the designated region until assigned a home location.