Bench General Manager

Wonder•New York, NY

4d•$95,000 - $114,000

About The Position

As a General Manager, you’ll be the business leader of a Wonder location, overseeing a shared kitchen that serves multiple brands, channels, and delivery methods. The role includes leading a multifunctional team, managing cross-brand collaboration in one facility, and owning the location’s P&L. You’ll manage employees and contract partners, drive business results, and represent Wonder within the local partner ecosystem. The role is suited to an experienced leader from operations, logistics, eCommerce, hospitality, food, or a similar field. This is a bench position requiring flexibility to work across multiple locations within a designated region. Bench employees provide operational support to regional stores until a home location is assigned. After successfully completing the Manager in Training (MIT) program, the employee will be assigned a temporary or permanent location based on business needs. The home location will be within 40 miles of Queens, New York, 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 fields 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.
Ability to solve problems proactively and work 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 old 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 in the designated region while in the bench role.

Responsibilities

Oversee day-to-day kitchen, service, and fulfillment operations across dine-in, pickup, and delivery channels.
Optimize labor deployment, throughput, and service execution to meet business needs.
Ensure compliance with labor, food safety, team member safety, and other applicable standards.
Manage inventory accuracy, waste reduction, and product shelf life.
Forecast demand, resolve obstacles, and adjust workflows to maintain operational readiness.
Use customer feedback and operational trends to make data-informed decisions and improve service.
Set and drive operational KPIs, aligning internal and external contributors.
Hire, onboard, coach, schedule, and develop hourly employees and shift leaders.
Lead a blended workforce of internal employees and external partners, and foster effective collaboration among 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 operating margin.
Track KPIs for guest experience, order accuracy, throughput, and financial performance.
Work with finance, culinary, procurement, logistics, and other functions to identify cost-saving and revenue-driving opportunities.
Develop action plans based on local performance insights, customer feedback, and operational trends.
Build talent pipelines, succession readiness, and certified trainer capacity for new store openings and consistent onboarding.
Mentor managers-in-training and prepare them for potential transfers or leadership roles at other locations.
Model company values and performance standards, supporting employees’ personal and professional growth.
Anticipate business needs and align staffing, scheduling, and development efforts for future growth.
Share feedback, pilot initiatives, and promote best practices for company-wide rollout.
Serve as the on-site 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.