General Manager - Sourdough Bakery & Pizzeria Sack Associates, Inc. Santa Monica, CA Job Details Full-time $75,000 a year 17 hours ago Benefits Paid training Relocation assistance Paid time off Employee discount Flexible schedule Qualifications Bakery experience Teamwork Interpersonal skills Attention to detail Process management Full Job Description Overview We are seeking an experienced, entrepreneurial General Manager to lead the opening and operation of the first location of an exciting new sourdough bakery and pizzeria concept in a prime Santa Monica location. Our concept combines long-fermented, scratch-made sourdough pizza with freshly baked sourdough baguette sandwiches, including both made-to-order and convenient grab-and-go offerings. The operation will have a substantial daily production schedule encompassing dough preparation, bread baking, pizza production, ingredient preparation and customer service. As our opening General Manager, you will work directly with ownership to translate the business plan, recipes and quality standards into a well-organized, repeatable operating system. You will be responsible for hiring and training the opening team, establishing procedures, managing both back-of-house production and front-of-house service, and solving the many practical challenges that arise when launching a new restaurant concept. This is a hands-on leadership position for someone who knows how to build an operation—not simply maintain one. The successful candidate will be comfortable moving between the kitchen and customer-facing areas, training employees, monitoring product quality, managing costs and stepping in wherever necessary to ensure that the business operates successfully. This is an opportunity to join the company at the ground level, help shape its culture and operating systems, and grow with the business as additional locations are developed. The position includes the opportunity to earn performance-based bonuses based on the achievement of operational, financial and quality objectives. Duties and Responsibilities Lead the pre-opening process and successful launch of the company's first location. Work directly with ownership to implement the business plan and turn the concept's recipes, standards and objectives into practical daily operating procedures. Recruit, hire, train, schedule and supervise the opening team across bakery production, food preparation, pizza, sandwich assembly and customer service. Develop a positive, accountable workplace culture centered on teamwork, professionalism, cleanliness, hospitality and consistent execution. Learn and oversee all aspects of the operation, including sourdough dough production, bread baking, pizza preparation and finishing, sandwich production, ingredient preparation, packaging, holding and service. Ensure that recipes, fermentation schedules, production procedures, portion sizes, presentation standards and food-safety requirements are followed consistently. Establish and maintain rigorous quality-control systems for products at every stage of production and service. Create clear opening, production, shift-change and closing procedures, together with practical checklists and accountability systems. Develop production schedules and staffing plans that support early bakery production, daily food preparation, lunch service and dinner operations. Train employees thoroughly and continually reinforce standards through coaching, observation and follow-up. Deliver an excellent customer experience and respond professionally and effectively to customer feedback. Manage inventory, ordering, receiving, storage, product rotation, waste and ingredient availability. Monitor food costs, labor costs, productivity, waste and other key operating results. Build effective relationships with suppliers, service providers and other business partners. Maintain sanitation, equipment-care and preventive-maintenance procedures throughout the restaurant. Ensure compliance with health, safety, employment and operational requirements. Troubleshoot equipment, staffing, production and service issues calmly and resourcefully. Identify opportunities to improve efficiency, product quality, employee performance and the customer experience. Help create scalable systems that can be replicated as the company grows into additional locations. Skills and Experience Prior experience managing an entire restaurant, bakery, pizzeria, production kitchen or commissary operation. Strong back-of-house kitchen and production experience combined with front-of-house customer-service and management skills. Demonstrated ability to hire, train, organize and lead a team. Experience implementing recipes, production systems, standard operating procedures and quality-control programs. Strong understanding of inventory control, ordering, food costs, labor management, scheduling and waste reduction. Experience managing a high-production food operation with multiple products and overlapping production and service schedules. Strong problem-solving ability and a willingness to take ownership of challenges until they are resolved. Highly organized, detail-oriented and capable of maintaining consistent standards in a fast-moving environment. Able to balance product quality, customer service, employee development and financial performance. Comfortable working closely with ownership during the launch and development of a new concept. Entrepreneurial mindset and the ability to operate effectively in an evolving startup environment. Experience with scratch cooking, bread or dough production, fermentation, pizza or bakery operations is strongly preferred. Food-safety manager certification, or the ability to obtain certification promptly. Availability to work a flexible schedule that may include early mornings, evenings, weekends and holidays. The ideal candidate is an experienced operator, practical problem solver and strong team leader who is excited by the opportunity to build something from the ground up. This role is well suited for someone who takes pride in developing people, creating reliable systems and delivering consistently excellent food and service.

Pay:

$75,000.00 per year

Benefits:

Employee discount Flexible schedule Paid time off Paid training Relocation assistance

Work Location:

In person