Restaurant General Manager

Wonder•New York, NY

13d•$95,000 - $114,000•Onsite

About The Position

The Restaurant General Manager is the business leader of a Wonder location, overseeing a shared kitchen that serves multiple brands and supports dine-in, pickup, and delivery. The role owns the location’s P&L and leads a multifunctional workforce of Wonder employees and external partners. The manager is responsible for operational performance, team development, partner relationships, customer experience, and local business growth. This hands-on role calls for an experienced leader who can manage complex operations, make staffing and vendor decisions, use data to improve business results, and collaborate across functions including finance, culinary, procurement, and logistics. The General Manager also represents Wonder in relationships with local stakeholders and helps develop talent and implement company-wide improvements.

Requirements

At least 3 years of experience leading high-volume, complex operations in areas such as logistics, field-based retail, hospitality, food, or eCommerce.
Experience in fast-growing, operationally complex environments such as high-growth startups, multi-unit retail, or on-demand services.
A proven leadership background and track record of progressive growth and advancement.
Demonstrated success with full P&L ownership, KPI management, and driving operational results.
Strong problem-solving ability and comfort working in fast-paced, ambiguous environments.
Ability to manage workforces that include employees and contracted vendors or partners.
Ability to influence and collaborate across functions such as finance, HR, logistics, culinary, and partner organizations.
Strong focus on customer service, quality, accountability, and results.
Must be at least 18 years old and legally authorized to work in the United States.
Must be able to lift up to 50 pounds and stand for extended periods.
Must have 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 changing business needs.
Ensure compliance with labor, food safety, team member safety, and other applicable standards.
Manage inventory accuracy, waste reduction, and product shelf life.
Forecast demand, maintain operational readiness, resolve obstacles, and adjust workflows in real time.
Use customer feedback and operational trends to make data-informed decisions and improve service.
Set and manage operational KPIs, aligning internal employees and external contributors.
Hire, onboard, coach, schedule, and develop hourly employees and shift leaders.
Lead an on-site workforce comprising internal employees and external partners, fostering effective collaboration.
Address performance issues promptly and respectfully 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 operating margin.
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, support succession planning, and prepare employees for future roles.
Select, develop, and deploy certified trainers to support new store openings and consistent onboarding.
Mentor managers-in-training and prepare them for potential transfers or leadership roles.
Model company values and performance standards while supporting employees’ professional growth.
Align staffing, scheduling, and development with anticipated business needs and growth.
Share feedback, pilot initiatives, and champion best practices for company-wide adoption.
Serve as the on-site point of contact for brand partners, vendors, and contracted operators.
Build relationships with local stakeholders and support operational consistency.
Ensure brands operating in the kitchen meet Wonder’s service and food quality standards.
Represent Wonder in local community and business interactions.