Restaurant General Manager- Gjusta Bakery

Gjelina Group•Los Angeles, CA

5d•$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 responsible for guest-facing operations, front-of-house team management and development, staffing, service standards, revenue growth, and overall business execution. It is a hands-on leadership position requiring a strong floor presence, effective people leadership, operational discipline, curiosity about the business, and the ability to connect daily execution 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 performance, 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 within the Culinary Director and Executive Sous Chef structure; the General Manager supports coordination and cohesive execution between departments. The General Manager directly leads the Bakery’s front-of-house management and hourly teams, overseeing recruitment, onboarding, training, scheduling, coaching, performance, and employee concerns. The role also supports catering, online ordering, events, operational systems, facilities follow-up, compliance, safety, and broader business initiatives. Flexible availability is required, including mornings, evenings, weekends, and holidays.

Requirements

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; 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.
Adaptability, collaboration, dependability, and a team-oriented approach.
Flexible availability, including mornings, evenings, weekends, and holidays.
Manager Food Handler Certification or ability to obtain it as required.
County- or state-approved Manager Food Handler Certification.
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

Five or more years of hospitality or restaurant experience is preferred.
Bilingual English/Spanish is preferred.

Responsibilities

Lead the day-to-day Gjusta Bakery operation and maintain a strong floor presence, leading service in real time.
Ensure consistent hospitality, cleanliness, organization, appearance, and operational standards, and maintain the guest-facing environment.
Build relationships with regular guests, respond to guest concerns, and identify ways to improve guest experience and business performance.
Recruit, interview, onboard, train, coach, and develop front-of-house employees and managers.
Build a positive, accountable, collaborative, and respectful team culture; set clear performance and service expectations; and conduct coaching and development discussions.
Develop Floor Managers, shift leads, and emerging leaders, and partner with Operations and Human Resources on performance management and employee relations.
Build and maintain front-of-house schedules based on business needs, availability, anticipated volume, and labor expectations.
Monitor staffing coverage, attendance, callouts, tardiness, overtime, timekeeping, and meal and rest periods; address staffing gaps and recruiting needs.
Review labor performance with the Director of Operations and support payroll, employee records, scheduling administration, logs, incident reports, and other operational records.
Work with the Director of Operations to review and improve financial performance, including P&L results, sales, labor, costs, controllable expenses, and operating metrics.
Support forecasting, budgeting, and labor planning; connect operational decisions to revenue, labor, cost, and profitability; and identify opportunities to improve business performance.
Support revenue growth through hospitality, sales awareness, guest retention, catering, online ordering, large orders, events, collaborations, pop-ups, holidays, and seasonal activations.
Oversee guest-facing execution of catering and large orders, ensuring accuracy, presentation, organization, and readiness at the committed time.
Coordinate with Culinary, Production, and Operations teams on catering, menu changes, product availability, service timing, and events.
Maintain accurate guest-facing menus, ordering platforms, availability, and information; identify opportunities to improve ordering, throughput, average check, and revenue channels.
Maintain and strengthen service standards; lead pre-shifts, service training, product education, and ongoing hospitality development.
Keep employees informed about menu changes, seasonal offerings, unavailable items, events, and operational updates; coach them on Gjusta products, ingredients, sourcing, and preparation.
Observe service, provide in-the-moment coaching, and address recurring service gaps with practical training and operational solutions.
Collaborate with the Director of Operations, Culinary Director, Executive Sous Chef, Beverage leadership, Bakery bar leads, Market, Accounting, and other functional leaders on shared business needs.
Maintain visibility into culinary operations and understand their impact on labor, cost, production, transfers, and service.
Support broader Gjusta initiatives and cross-functional projects involving Bakery, Grocer, and Goods.
Maintain working knowledge of POS, scheduling, payroll, online ordering, catering, inventory, purchasing, and employee communication systems; ensure procedures and systems are followed.
Maintain appropriate FOH supplies, service equipment, packaging, and materials; identify facility or equipment concerns and coordinate follow-up.
Support implementation of systems, procedures, menus, service standards, and operational initiatives; follow up on assigned projects and communicate progress and challenges.
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 corrective action.
Maintain professional judgment, discretion, and confidentiality.
Support special projects, seasonal initiatives, operational improvements, and other Gjusta operations as needed; take assigned projects from planning through execution.
Perform other duties and responsibilities as assigned based on operational and business needs.