General Manager

goop Kitchen•Los Angeles, CA

54d•$90,000 - $110,000•Onsite

About The Position

The General Manager oversees the daily operations of the restaurant, guiding the Hospitality team and partnering with the Chef de Cuisine (CDC) to keep the front-of-house and back-of-house in sync. This role sets the standard for guest experience and together with the CDC, holds both teams accountable to food safety and service standards. The General Manager will build and lead the opening team for a new location in the Helms District of Culver City.

Requirements

At least 3 years of restaurant leadership experience as a General Manager
Experience in full-service, fast casual or hospitality-driven restaurant environments
Experience owning a restaurant P+L
Food handler card / certification — e.g., ServSafe Food Handler required within 30 days of employment
Availability to work evenings, weekends, and holidays as needed
New restaurant opening experience
Strong leadership and communication skills, with the ability to lead and motivate kitchen staff and troubleshoot guest concerns
Ability to stay calm and organized and lead effectively in a fast-paced environment
Detail-oriented with high standards for cleanliness and presentation
Working knowledge of food safety standards and the ability to hold the team accountable to them
Business acumen, with comfort using scheduling, labor and costs management tools to hit sales and KPI target
Ability to read, understand and communicate sufficiently to follow food safety protocols
Passion for food, hospitality, and creating exceptional guest experiences

Nice To Haves

Bilingual (English/Spanish) a plus

Responsibilities

Oversee service shifts with a strong presence on the floor, ensuring team members are deployed effectively across stations and service areas.
Lead clear communication between the front of house and kitchen to support smooth, efficient service so that team members at all levels are working collaboratively.
Uphold high standards for organization, cleanliness, and presentation throughout the restaurant.
Own facilities and maintenance, ensuring the restaurant is safe, functional and guest-ready.
Partner with the CDC on ordering, inventory and food costs to ensure alignment with overall restaurant budget.
Own scheduling, staffing and cost management that support sales and company KPIs.
Ensure service + hospitality philosophy, food safety standards, and operational procedures are consistently executed for efficient operations.
Own hiring for the restaurant, partnering with the CDC on back-of-house roles and serving as a final decision maker.
Train, develop and mentor service team members on hospitality standards, anticipating guest needs, service flow, and guest engagement, turning service challenges into memorable recovery moments.
Foster an environment that recognizes and celebrates strong performance and team wins that contribute to the company’s overall success.
Partner with Leadership and HR on any team members escalations or issues.
Create a workplace where team members feel supported, respected, and proud of the work they do.
Model leadership with professionalism, empathy, and accountability.
Reinforce goop kitchen’s commitment to people-first leadership that includes our team members, guests, third party vendors and cross functional teams.