General Manager

Wonder•Bowie, 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, manages cross-brand collaboration within 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. The position is suited to an experienced leader from operations, logistics, eCommerce, hospitality, food, or a similar field. The General Manager oversees daily kitchen, service, and fulfillment operations; manages staffing, inventory, food safety, and compliance; and uses operational and customer data to improve performance. The role hires and develops employees and leaders, coordinates internal and external teams, collaborates with cross-functional departments, builds talent pipelines, and supports company growth and innovation. The General Manager also serves as the on-site contact for brand partners, vendors, and contracted operators, ensuring that brands meet Wonder’s service and food quality standards.

Requirements

At least 3 years of experience leading high-volume, complex operations in logistics, field-based retail, hospitality, food, eCommerce, or a related 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.
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 collaborate across functions such as 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 the applicable State, County, or Local Health Department.

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 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.
Monitor customer feedback and operational trends, and use data to improve service.
Set and drive operational KPIs, aligning 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, and foster effective collaboration among teams.
Address performance issues through timely, respectful 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.
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.
Develop action plans based on local performance, customer feedback, and operational trends.
Build talent pipelines, succession readiness, and certified-trainer capacity 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, supporting personal and professional growth.
Anticipate business needs and align staffing, scheduling, and development efforts with growth plans.
Share feedback, pilot initiatives, and champion best practices for company-wide adoption.
Act as the on-site contact for brand partners, vendors, and contracted operators.
Build relationships with local stakeholders to support 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.