General Manager

Wonder•Germantown, MD

11d•$95,000 - $114,000•Onsite

About The Position

The General Manager is the business leader of a Wonder location, overseeing a shared kitchen serving multiple brands, channels, and delivery methods. The role leads a multifunctional team, coordinates cross-brand operations in one facility, and owns the location’s P&L. The General Manager manages both employees and nonemployee contract partners, drives business results, and represents Wonder within the local partner ecosystem. This is an opportunity for an experienced leader from operations, logistics, eCommerce, hospitality, food, or similar fields to build, manage, and grow a complex operation. The General Manager oversees kitchen, service, and fulfillment operations across dine-in, pickup, and delivery; leads hourly employees and shift leaders; maintains operational, safety, food quality, and compliance standards; and works with cross-functional teams and external partners to improve performance. The role also builds talent pipelines, develops future leaders, supports new store openings and company initiatives, and fosters strong relationships with brand partners, vendors, contracted operators, and local stakeholders.

Requirements

At least 3 years of experience leading high-volume, complex operations in logistics, field-based retail, hospitality, food, eCommerce, or a similar sector.
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 in full P&L ownership, KPI management, and driving operational results.
Proactive problem-solving skills and ability to work in fast-paced, ambiguous environments.
Comfort managing workforces that include employees and contracted vendors or partners.
Cross-functional fluency and ability to influence and collaborate with 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.

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 adherence to labor, food safety, team member safety, and compliance standards.
Manage inventory accuracy, waste reduction, and product shelf-life adherence.
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 aligned across internal and external contributors.
Hire, onboard, coach, schedule, and develop hourly employees and shift leaders.
Lead a blended on-site workforce of internal employees and external partners, and foster effective collaboration among teams.
Address performance issues respectfully and promptly 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 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 planning, and readiness.
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 while supporting personal and professional growth.
Align staffing, scheduling, and development with future business needs and organizational growth.
Share feedback, pilot initiatives, and champion 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 support its reputation and customer base.