Kitchen Manager

Orbital Kitchens•Philadelphia, PA

26d•$75 - $85

About The Position

The General Manager is responsible for the overall leadership, performance, and profitability of an Orbital Kitchens location. The role oversees restaurant operations, including financial performance, people development, food quality, operational execution, inventory management, labor optimization, and guest satisfaction. The General Manager builds a culture of accountability, continuous improvement, and operational excellence while developing future leaders and ensuring every shift meets company standards. Success is measured by team engagement, operational performance, food quality, and achievement of financial and operational goals. The position requires travel to the company’s main NYC location near Union Square for initial onboarding and hands-on training, management and leadership meetings, additional training and professional development, strategic planning and performance reviews, and other company meetings or operational needs. The posting identifies the position as Kitchen Manager, but its summary and qualifications describe General Manager responsibilities and experience.

Requirements

3–5+ years of General Manager or senior restaurant leadership experience in a high-volume restaurant, QSR, fast casual, ghost kitchen, or hospitality environment.
Proven experience managing full P&L responsibility and achieving financial goals.
Demonstrated success leading, developing, and retaining high-performing teams.
Experience managing salaried and hourly employees.
Strong knowledge of labor planning, scheduling, inventory management, food-cost control, and restaurant financials.
Experience with restaurant operating systems, labor management, and reporting platforms.
Excellent leadership, communication, coaching, and organizational skills.
Strong analytical and decision-making abilities.
Ability to thrive in a fast-paced, rapidly growing environment.
Flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Experience in scratch kitchens, QSR, ghost kitchens, or multi-brand restaurant operations.
Multi-unit leadership experience.
Experience opening new restaurant locations.
Bilingual English and Spanish.
ServSafe Manager Certification or NYC Food Protection Certificate.
Experience implementing operational improvements and leading organizational change.
Owner’s mentality and strong business acumen.
Calm, decisive, and composed under pressure; high integrity, accountability, and professionalism.
Exceptional time-management and prioritization skills; ability to build trust, collaboration, and alignment.
Passion for coaching, recognition, and employee development; adaptability, data-driven decision-making, and a continuous improvement mindset.

Responsibilities

Lead daily restaurant operations and ensure consistent execution across multiple virtual restaurant brands.
Maintain standards for food quality, speed, cleanliness, organization, and safe execution; monitor operational performance and implement improvements.
Partner with Operations leadership on company initiatives, menu launches, and operational improvements.
Own location Profit & Loss performance and drive sales, profitability, labor productivity, and food-cost results.
Develop action plans, manage labor scheduling, review performance against budget, and control waste and expenses.
Recruit, hire, onboard, train, coach, and retain team members; develop Assistant General Managers, Kitchen Supervisors, and Shift Supervisors.
Conduct coaching sessions, performance evaluations, and career development conversations; set expectations, hold leaders accountable, recognize strong performance, and address improvement needs.
Build staffing plans and schedules aligned with business volume, employee availability, labor budgets, and operational demand; partner with Human Resources on people matters.
Ensure food quality, recipe execution, portion consistency, presentation, and operational standards across menu items and brands.
Conduct quality audits and operational inspections, improve workflow and execution, and ensure recipes and procedures are followed.
Oversee inventory management, purchasing, receiving, product rotation, stock levels, inventory accuracy, food costs, variances, waste, and product yields.
Champion guest experience, monitor customer feedback, make improvements based on guest insights, and resolve guest concerns.
Maintain compliance with company policies, food safety standards, HACCP guidelines, and health department regulations; maintain a clean and safe work environment and required certifications, documentation, and records.
Conduct facility inspections and implement corrective action plans as needed.
Monitor and improve business indicators including sales growth, profitability, labor and food costs, inventory variance, retention, engagement, productivity, speed of service, guest satisfaction, food quality, order accuracy, health inspection scores, safety compliance, training completion, and leadership development.
Use operational data to identify trends, improve performance, and support strategic decision-making.
Travel to the main NYC location near Union Square for onboarding, training, meetings, planning, reviews, and other operational needs.