General Manager - Naples, FL

Hampton Chocolate Factory; Naples (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Quarterly bonuses

Annual vacation

Career advancement

Job summary

Hampton Chocolate Factory in Naples, FL seeks a General Manager to lead a hospitality-focused team and drive operational excellence. You’ll mentor staff toward leadership roles, foster accountability, and implement continuous improvement.

The role emphasizes guest satisfaction, profitability, and a culture of entrepreneurship within a fast-paced chocolate boutique. You’ll manage daily store logistics, oversee seasonal initiatives, and ensure safety, health standards, and high-quality service.

Qualifications

• Experience in P&L management for a hospitality or food-service operation.
• Proven leadership in a fast-paced, guest-focused environment.
• Strong operations management with cost control and labor optimization.

Responsibilities

• Oversee daily store operations, ensuring cost control, labor optimization, guest satisfaction and sales performance.
• Lead high-volume shifts with up to 15 staff, maintaining punctuality and preparation.
• Coach and mentor team members to build consistent daily habits for a high-performing environment.
• Collaborate with management and leadership to uphold food quality and respond to guest feedback with action.

Skills

P&L management

Leadership

Operations management

Staff development

Customer service

Pastry experience

High-volume F&B

Tools

Monday.com

Slack

Toast

7Shifts

Job description

LOCATION: NAPLES, FL

ABOUT THE ROLE

As a General Manager at Hampton Chocolate Factory, you will lead a team passionate about hospitality and operational excellence, guiding them in skill development and growth within our customer service-driven store. You’ll play a critical role in mentoring team members to become future leaders by fostering a culture of accountability, empowerment, and continuous improvement. You are results-driven with a sharp operational mindset, always seeking strategic ways to elevate the guest experience and optimize performance.

In our fast-paced and ever-evolving environment, you’ll be expected to maintain exceptional organization, manage daily logistics, and think proactively to drive the business forward. With a hands-on approach, you’ll oversee seasonal initiatives, streamline operations, and ensure the team is prepared to exceed expectations. You are a clear communicator who sets high standards and inspires others through your leadership. Your focus will be on leading people, managing systems, and creating a positive, efficient workplace that reflects the core values of Hampton Chocolate Factory.

OUR CULTURE

At Hampton Chocolate Factory, our mission is to create a 'one-of-a-kind memorable experience' (OOAKME) driven by 5 core values:

1. We Perform with a Positive Mental Attitude.
2. We Always Strive to Be the Best.
3. We are Always Willing to Learn.
4. We Deliver with Diligence and Proactivity.
5. We are an Artisan, first.

WHAT YOU’LL GET

• Competitive salary(Based on Experience)
• Quarterly Bonuses
• A rewarding work culture
• Annual paid vacation
• Clear pathways for career advancement within our rapidly expanding organization.

YOU WILL

• Work closely with Management and Hamptonites to ensure our guests receive a 'one-of-a-kind memorable experience'.
• Oversee all aspects of daily store operations, including cost control, labor optimization, guest satisfaction, and sales performance.
• Lead highest volume shifts through punctuality and preparation, with up to 15 people working at a time.
• Motivate, mentor, and coach team members to build consistent daily habits that support a high-performing and efficient restaurant environment.
• Collaborate with the Assistant Store Manager and/or corporate leadership to uphold food quality standards and translate guest feedback into actionable improvements.
• Champion and execute new initiatives, promoting an entrepreneurial spirit and a high level of engagement across the team.
• Ensure seamless operational flow by upholding culinary and service excellence, adhering to safety and health regulations, and maintaining compliance across all functions.
• Proactively manage technology and third-party platforms, troubleshooting operational challenges as they arise.
• Provide accurate and timely reporting to leadership through detailed documentation and analysis of key performance metrics.
• Uphold and exceed Department of Health standards by modeling cleanliness and organizing both front- and back-of-house environments.
• Lead recruitment, interview, and onboarding processes to build a strong and capable team aligned with company values.
• Be responsible for achieving monthly sales and profit targets and analyzing/interpreting financial metrics.
• Conduct effective leadership meetings, and team-building activities to align the team with operational updates, goals, and cultural values.
• Communicate efficiently across digital platforms such as Monday.Com, Slack, Toast, 7Shifts, and email, ensuring timely and professional coordination across departments.

WHAT YOU’LL NEED

• A genuine passion for delivering exceptional food experiences, with a keen interest in food practices and trends.
• A minimum of 2-3 years' experience in high-volume F&B or restaurant operations, including P&L management and strategic oversight. Experience in pastry and desserts, a plus but not required.
• A minimum age requirement of 21 years.
• A proven ability to run efficient restaurant operations while driving both employee and guest satisfaction.
• Demonstrated reliability, a strong work ethic, and leadership skills in dynamic environments.
• Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations.
• A collaborative, team-oriented mindset that values the contributions of colleagues and drives collective success.
• Excellent verbal communication skills combined with a proactive, solutions-focused approach to challenges.
• A commitment to creating outstanding experiences for both team members and guests.
• Meticulous attention to detail across all operational aspects.
• Rapid learning ability and adaptability, especially when introducing new recipes and seasonal menu changes.
• A strong sense of responsibility and accountability in a demanding, high-volume, high-standard environment.
• Must be able to work flexible shifts and schedules, inclusive of weekends and holidays.

PHYSICAL REQUIREMENTS

• Must be able to stand for long periods of time and be able to lift up to 50 lbs.
• Must be able to bend and reach overhead often
• Must possess dexterity to handle tongs, pots/pans, and other equipment
• Must be comfortable working in temperatures ranging from hot to cold
• May be required to work in tight spaces
• Must maintain near constant communication with multiple people
• Close vision, distance vision, and peripheral vision is required
• Must be able to sit, squat and kneel occasionally
• Must be able to work in a constant state of alertness and safe manner
• May be required to occasionally work in outdoor weather conditions