Bagel Chef - General Manager

Join to apply for the Bagel Chef - General Manager role at Southern Proper Hospitality Group

Base pay range

$85,000.00/hr - $/hr

Job Title:

General Manager / Bagel Chef. This is a hot new/proven bagel concept. The role leads a scratch-based kitchen, builds a team, trains and mentors, and drives culinary excellence in a fast-paced operation. The manager oversees front-of-house and back-of-house operations, implements culinary standards, rolls out projects, and ensures DOH guidelines are followed while inspiring the team to work toward a better food future.

• Responsible for the entire shop operation, including P&L responsibilities such as food cost management, labor efficiency, guest experience, and building top-line sales.
• Collaborate with the Bagel Sous on QA processes and convert guest feedback into actionable insights for the team.
• Manage new initiatives and scheduled launches within the shop while instilling an entrepreneurial spirit in your team.
• Monitor the shop's operational flow, ensuring culinary and DOH standards/protocols are followed and executed.
• Manage all problems with technology, systems, and/or offsite ordering platforms; be proactive in troubleshooting and handle moving pieces.
• Be the face of hospitality by interacting with guests and delivery drivers to provide exceptional service and train concierge roles to do the same.
• Ensure all employee relations conversations, including performance and development conversations, are documented and communicated to HR.
• Manage recruitment needs for your restaurant by interviewing, hiring, and onboarding new culinarians.
• Review and collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Communicate daily across various systems and conduct pre-shifts and leadership meetings to keep the team informed on updates and goals.
• Uphold Pop Up Bagel's anti-discrimination and anti-harassment policies.
• Other duties may change or be assigned at any time with or without notice.

• 3 - 5 years minimum kitchen or operational restaurant management experience.
• A passion for authentic, good food and the leadership skills to operate a scratch-based, ever-changing kitchen.
• The willingness to roll up your sleeves and pitch in wherever necessary.
• The demonstrated ability to motivate and develop a high-performing team.
• The discipline to create systems and organization within fast-changing environments.
• Excellent communication skills and an eye for detail.
• Strong computer skills and the ability to navigate multiple digital ordering systems.
• Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and inventory software.
• The ability to perform physical requirements of the position (frequently lift up to 25 pounds and occasionally up to 50 pounds) with or without reasonable accommodations.
• The desire for professional improvement and the process of learning.
• The drive to network and build strong ties in the restaurant’s community.
• The ability to take many variables to find the best solution to a problem.
• Your Department of Health and/or Serv Safe certification.

Reports to: VP of Restaurant Operations

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality