Restaurant General Manager- Gjusta Bakery

Gjelina Group•Los Angeles, CA

7d•$75,000 - $85,000

About The Position

The Restaurant General Manager is the primary day-to-day operational leader of Gjusta Bakery. The role is accountable for guest-facing operations, front-of-house team management and development, staffing, service standards, revenue growth, and overall business execution. This is a hands-on leadership position requiring a strong floor presence, people leadership, operational discipline, business curiosity, and the ability to connect daily operations with financial performance and long-term growth. The General Manager works closely with the Director of Operations to understand and manage financial performance, including labor, sales, cost trends, P&L results, product mix, guest trends, catering, online ordering, and other revenue opportunities. The role collaborates with the Culinary Director, Executive Sous Chef, and other functional leaders to support communication, alignment, and coordinated execution across departments. Culinary production and direct kitchen leadership remain under the Culinary Director and Executive Sous Chef; the General Manager supports cohesive coordination between front- and back-of-house operations. The position directly leads the Bakery’s front-of-house management and hourly teams. It oversees guest experience, hiring and development, scheduling and labor, service training, revenue channels, operating systems, facilities follow-up, and compliance with company policies and applicable regulations. The General Manager also supports broader Gjusta initiatives and other operational priorities as assigned.

Requirements

At least 5 years of hospitality or restaurant experience is preferred.
Previous General Manager, Assistant General Manager, or comparable senior leadership experience in a high-volume operation.
Strong hospitality foundation and demonstrated ability to lead, coach, and develop teams.
Strong organizational, communication, and problem-solving skills.
Ability to manage multiple operational priorities in a fast-paced environment.
Experience with scheduling, labor management, staffing, and performance management.
Familiarity with P&L statements, labor models, COGS, forecasting, budgeting, and other business metrics, with willingness to continue developing financial acumen.
Proficiency with POS technology, scheduling systems, and other restaurant operating tools.
Excel and/or Google Sheets proficiency.
Strong knowledge of food and beverage offerings and guest-facing product information.
Ability to work calmly and effectively under pressure.
Integrity, sound judgment, accountability, and professionalism; adaptable, collaborative, dependable, and team-oriented.
Flexible availability, including mornings, evenings, weekends, and holidays.
County- or state-approved Manager Food Handler Certification, or ability to obtain it as required.
State-approved Alcohol Awareness Training Program.
State Sexual Harassment Prevention Training.
Working knowledge of Department of Health requirements related to food service, employee safety, and guest safety.

Nice To Haves

Bilingual English/Spanish preferred.
At least 5 years of hospitality or restaurant experience preferred.

Responsibilities

Lead the day-to-day Gjusta Bakery operation and maintain a strong floor presence, overseeing service and guest-facing standards.
Maintain hospitality, cleanliness, organization, appearance, service flow, and the overall guest-facing environment; respond to guest concerns and build relationships with regular guests.
Recruit, interview, onboard, train, coach, and develop front-of-house employees and managers, including Floor Managers and emerging leaders.
Set clear team expectations and conduct coaching, performance check-ins, employee development discussions, and performance management in partnership with Operations and Human Resources.
Build and maintain a collaborative, respectful, accountable team culture and support clear communication across departments.
Create front-of-house schedules based on business needs, availability, anticipated volume, and labor expectations; monitor staffing, attendance, callouts, tardiness, overtime, timekeeping, and meal and rest periods.
Address staffing gaps and recruiting needs; review labor performance and work with the Director of Operations to improve scheduling and productivity.
Support payroll, employee records, scheduling administration, manager logs, incident reports, coaching documentation, and operational records.
Work with the Director of Operations to review P&L results, sales, labor, cost trends, controllable expenses, operating metrics, forecasts, budgets, and labor plans.
Connect operational decisions to labor, revenue, costs, and profitability; use data and operating trends to identify ways to grow revenue, improve efficiency, and reduce unnecessary costs.
Oversee guest-facing execution of Bakery catering, online ordering, large orders, and pickup experiences, ensuring orders are organized, accurate, appropriately presented, and ready on time.
Coordinate with Culinary, Production, and Operations teams on catering, events, collaborations, pop-ups, holidays, and seasonal activations; maintain accurate guest-facing menus and ordering information.
Lead pre-shifts, service training, product education, and ongoing hospitality development; communicate menu changes, seasonal offerings, unavailable items, events, and operational updates.
Coach employees on Gjusta products, ingredients, sourcing, and preparation; observe service, provide in-the-moment coaching, and address recurring service gaps.
Coordinate with the Director of Operations, Culinary Director, Executive Sous Chef, Beverage leadership, Bakery bar leads, Market, Accounting, and other teams on operational needs and initiatives.
Maintain working knowledge of POS, scheduling, payroll, online ordering, catering, inventory, purchasing, and employee communication systems; ensure procedures are followed.
Maintain appropriate front-of-house supplies, service equipment, packaging, and materials; identify facility or equipment concerns and coordinate follow-up.
Support new systems, procedures, menus, service standards, operational initiatives, special projects, and cross-functional projects; take assigned work from planning through execution.
Ensure employees follow company policies and applicable regulations; maintain working knowledge of food safety, sanitation, workplace safety, and guest safety requirements.
Document and escalate accidents, injuries, guest incidents, and employee incidents; identify unsafe conditions and ensure appropriate corrective action.
Maintain professional judgment, discretion, and confidentiality, and assist other Gjusta operations when needed.
Perform other duties and responsibilities as assigned based on operational and business needs.