General Manager - 1485

Einstein Bros Bagels•Reston, VA

9d•$16 - $28•Onsite

About The Position

The General Manager leads all aspects of restaurant performance, including financial results, guest experience, operational execution, and team development. The role is accountable for the bakery’s business outcomes and for building and developing a high-performing team. In alignment with Bagel Brands’ Mission, Vision, and Values, the General Manager takes ownership, supports the team, creates an enjoyable workplace, prioritizes guests, develops future leaders, and fosters accountability and growth. The General Manager manages restaurant financials, staffing, labor, inventory, and controllable expenses; executes plans to meet sales and profitability goals; and ensures accurate reporting, cash handling, and compliance. The role maintains brand, food quality, safety, cleanliness, and service standards, responds to guest concerns, and works alongside the team, including during peak periods. The General Manager hires, coaches, develops, and retains team members and emerging leaders, oversees onboarding and performance management, and partners with District Managers on talent assessments and succession planning. The position also leads scheduling, payroll, hiring, and employee relations in partnership with field leadership, while maintaining compliance with company policies and applicable regulations. The role is based at the listed Reston, Virginia address. The position requires extended periods of standing and walking, working in a fast-paced restaurant environment, and lifting, carrying, and moving up to 50 pounds; work may involve exposure to heat, cold, and typical kitchen and restaurant conditions. Physical requirements may be met with or without reasonable accommodation.

Requirements

Must be at least 18 years of age.
High school diploma required.
At least 3 years of customer service experience, including at least 1 year of management experience.
Experience managing restaurant operations, including financials, labor, and inventory.
Strong understanding of P&L management and cost control.
Demonstrated ability to lead, coach, and develop team members.
Strong organizational, time-management, and problem-solving skills.
Ability to work varied hours, including early mornings, evenings, weekends, and holidays as needed.
Valid driver’s license and reliable transportation.
Ability to stand and walk for extended periods and work in a fast-paced restaurant environment.
Ability to lift, carry, and move up to 50 pounds; physical requirements may be met with or without reasonable accommodation.

Nice To Haves

College degree.

Responsibilities

Own overall restaurant performance across sales, people, operations, and controllable profit.
Manage the restaurant P&L, including revenue, labor, food costs, and controllable expenses, using required reporting tools.
Develop and execute plans to achieve sales goals, manage costs, and improve profitability.
Monitor performance trends and take action to address gaps and improve results.
Ensure accurate financial reporting, cash handling, and compliance with company standards.
Build and manage labor schedules that balance business needs, team member experience, and labor targets.
Oversee inventory management, ordering, product usage, receiving, and tracking to control costs and minimize waste.
Ensure a consistent, high-quality guest experience and resolve guest concerns promptly and professionally.
Maintain food quality, food safety, cleanliness, and restaurant environment standards.
Ensure operational execution meets company expectations for service, product quality, cleanliness, 5S, and Brand Standards.
Work in all areas of the restaurant and support the team during peak periods.
Hire, develop, coach, and retain a high-performing team, including District Shift Leaders, Shift Leaders, Bakers, and Team Members.
Set and reinforce clear team expectations, provide feedback and performance management, and promote accountability.
Develop District Shift Leaders and Shift Leaders through hands-on coaching, delegation, and exposure to business operations.
Identify and develop team members for advancement; own restaurant talent outcomes, retention, engagement, and promotion readiness.
Lead onboarding and early-tenure experiences to support retention.
Partner with District Managers to assess talent, identify gaps, and develop succession plans.
Create an inclusive, positive, high-performing team environment aligned with company values and leadership competencies.
Apply company policies, procedures, and employment practices fairly and consistently.
Lead scheduling, payroll, hiring, and employee relations in partnership with field leadership.
Ensure compliance with company policies, food safety standards, and local, state, and federal regulations.
Maintain a safe environment for team members and guests and complete operational procedures, documentation, and reporting accurately and on time.