General Manager, Multi-Brand Kitchen & P&L

Wonder; Plano (TX); On-site; USD 89,000 - 102,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

401(k) Retirement Plan

Employer match for Health Savings账户

Learning and Development opportunities

Employee Stock

Employee Discount

Job summary

Wonder is seeking a General Manager for a shared kitchen location in Plano, TX. You will lead a multifunctional team, own the local P&L, and collaborate across brands, channels, and delivery methods.

The role requires operational dexterity, staffing decisions, vendor relations, and real-time workflow adjustments to drive labor efficiency, food costs, and guest satisfaction. You should have 3+ years of leadership in high-volume operations, be 21+, and hold a Food Manager Certificate.

Qualifications

• Must be 21+ and legally eligible to work in the US.
• Must be able to lift up to 50 pounds and stand for extended periods.
• Open availability, including nights and weekends.
• Food Manager Certificate as required by health departments.
• AEDT vetting criteria may apply.

Responsibilities

• Oversee day-to-day operations across kitchen, service, and fulfillment channels (dine-in, pickup, delivery).
• Manage labor deployment, throughput, and service execution.
• Monitor inventory, waste reduction, and shelf life adherence.
• Own the location's P&L and drive KPIs related to guest experience and financial performance.
• Lead a blended on-site workforce of employees and contracted partners.
• Represent Wonder in local partner ecosystem and ensure brand standards.

Skills

Operations leadership

Cross-functional collaboration

P&L ownership

Hybrid workforce management

Customer service focus

Education

Food Manager Certificate

Job description

Wonder is seeking a General Manager for a shared kitchen location in Plano, TX. You will lead a multifunctional team, own the local P&L, and collaborate across brands, channels, and delivery methods.

The role requires operational dexterity, staffing decisions, vendor relations, and real-time workflow adjustments to drive labor efficiency, food costs, and guest satisfaction. You should have 3+ years of leadership in high-volume operations, be 21+, and hold a Food Manager Certificate.