Bench General Manager

Wonder•Chelmsford, MA

7d•$95,000 - $114,000•Onsite

About The Position

As a General Manager, you will lead a Wonder location that operates a shared kitchen serving multiple brands through dine-in, pickup, and delivery. The role oversees a multifunctional workforce of Wonder employees and external partners, manages cross-brand collaboration, and takes ownership of the location’s P&L. It is suited to an experienced leader from operations, logistics, eCommerce, hospitality, food, or a similar field who can build and grow a complex operation. This is a Bench position requiring flexibility to work across multiple locations within a designated region and provide operational support until a home location is assigned. After 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 Chelmsford, Massachusetts, with the specific assignment determined by the Company. The salary range is $95,000 to $114,000 per year. Benefits include medical, dental, and vision insurance; employer-paid life insurance; a 401(k) retirement plan; an employer match for a Health Savings Account (HSA); learning and development opportunities; employee stock; and an employee discount. Some benefits vary by state and depend on hours worked.

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.
At least 18 years of age and legally authorized to work in the United States.
Ability to lift up to 50 pounds and stand for extended periods.
Open availability, including nights and weekends.
Food Manager Certificate as required by state, county, or local health departments.
Flexibility to work across multiple locations within a designated region while in the Bench role.

Responsibilities

Oversee daily operations across kitchen, service, 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 operational obstacles, and adjust workflows in real time.
Monitor customer feedback and operational trends and use data to improve service.
Set and drive operational KPIs across internal and external contributors.
Hire, onboard, coach, schedule, and develop hourly employees and shift leaders.
Lead an on-site workforce of internal employees and external partners, fostering collaboration across teams and brands.
Address performance issues through respectful, timely 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 functions to identify cost-saving and revenue-driving opportunities.
Build action plans based on local performance insights, customer feedback, and operational trends.
Develop company talent pipelines, succession readiness, and certified trainers for new store openings and onboarding.
Mentor and coach managers-in-training for potential transfers or leadership roles at other locations.
Model company values and performance standards as a hands-on leader.
Anticipate business needs and align staffing, scheduling, and development efforts with 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 and ensure partner brands meet Wonder’s service and food quality standards.
Represent Wonder in local community and business interactions.