General Manager

General Managers (GM) are salaried/exempt employees responsible for overseeing all daily business needs and total store performance. General Managers act as the direct report to Bakers, Experts, Supervisors, and Assistant Managers (AM). GMs report directly to the Operations Director. General Manager (GM) Responsibilities include, but are not limited to these points in addition to Baker, Expert, Supervisor, and AM responsibilities: Own the full experience of customers and employees within the store Interview and make hiring decisions regarding Bakers and Supervisors Train new and existing Bakers and Supervisors perform required tasks efficiently with high quality Coach and develop Bakers and Supervisors as needed to meet expectations or goals Develop employees to create a Leadership pipeline for the store and the Franchise Execute any necessary in-store team Performance Management Execute termination of employees if needed, in partnership with the Operations Director Understand and maintain necessary staffing levels through communicated hiring, staffing, training, performance management, and retention strategies Support effective scheduling by sharing needs or observations with the Operations Director and/or Admin(s) Create and execute action plans to close gaps or opportunities in all areas Drive sales and marketing initiatives with high-levels of customer interaction Attend virtual or in-person meetings as directed Lead store team meetings or in-store Leadership meetings as desired React quickly to business needs and create action plans to meet expectations or goals Create and execute action plans to close gaps or opportunities Align immediately and consistently to all direction from the Operations Director, the brand, or the company Manage all store controllables that impact profitability including equipment, supplies, inventory, and labor/payroll Drive excellence in all areas through reports, observations, and actions General Manager Requirements and Essential Functions include, but are not limited to all points outlined in previous role Functions. Be at least 18 years of age Possession of or ability to obtain a valid ServSafe Food Protection Manager Certification Ability to work in the store up 40-60 hours in a work week (Monday-Saturday) Safely handle and work in close proximity to food allergens including milk, egg, nuts, wheat, soy, and sesame Safely use and be in contact with industrial cleaning chemicals and supplies Ability to work in a hot, hectic, and loud environment for entire shifts - up to 12 hours Stand, walk, bend, crouch, and use hands (gross and fine manipulation) for entire shifts - up to 12 hours Frequently lift, push, or pull heavy items weighing up to 50 pounds and move them up to 20 feet without assistance Frequently climb up and down a stepladder while accessing, balancing, and/or carrying items (including overhead) weighing up to 25 pounds without assistance Handle and operate industrial appliances including mixers, ovens, chillers, and freezers Basic math, computer, and reading comprehension skills Fluent in English for both verbal and written communications Clarity of vision including but not limited to near visual activity (20 inches or less) and far visual activity (20 feet or more) The ability to hear, understand, and distinguish speech and/or other sounds in-person, over a telephone, and virtually through videos or recordings Computer and technological literacy Possession of a cell phone or mobile device for in-the-moment or emergency communications High School Diploma (or equivalent)