Hands-On General Manager, Fresh-Food Pet Kitchen

Just-Food-For-Dogs; Chicago (IL); On-site; USD 65,000 - 80,000; Full time

Job summary

JustFoodForDogs in Lincoln Park, Chicago, IL is seeking a General Manager to own the four-wall operation, champion guest experiences, and drive exceptional service. You lead by example, develop people, and solve operational challenges while achieving sales and profitability goals.

Responsibilities include staffing, onboarding, scheduling, maintaining brand standards, food safety, and coaching the team to deliver a warm, efficient guest experience across front- and back-of-house.

Qualifications

• Minimum of 2–3 years of progressive leadership experience in a high-volume quick-service or fast-casual restaurant environment (as a GM, AGM, or high-level Service Leader).
• ServSafe and Food Manager’s Card Required.
• Excellent verbal and written communication skills; strong emotional intelligence and sense of team dynamics.

Responsibilities

• Lead daily operations with a customer-first mentality to deliver great service.
• Maintain a strong floor presence during peak hours; greet guests and handle feedback with empathy.
• Oversee recruitment, onboarding, and regular talent benchmarking to ensure optimal staffing.
• Build a transparent, collaborative, and motivating work environment with ongoing coaching and development.
• Deliver results by coordinating front- and back-of-house teams to exceed sales and profitability goals.
• Oversee opening/closing procedures, brand standards, inventory control, and SOPs.
• Manage labor schedules, control waste, optimize ordering, and analyze P&L for profitability.

Skills

Leadership

Communication

Emotional intelligence

Team dynamics

Job description

JustFoodForDogs in Lincoln Park, Chicago, IL is seeking a General Manager to own the four-wall operation, champion guest experiences, and drive exceptional service. You lead by example, develop people, and solve operational challenges while achieving sales and profitability goals.

Responsibilities include staffing, onboarding, scheduling, maintaining brand standards, food safety, and coaching the team to deliver a warm, efficient guest experience across front- and back-of-house.