Restaurant General Manager- Gjusta Bakery

Gjelina Group; Los Angeles (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

Gjusta Bakery in Los Angeles is seeking a Restaurant General Manager to lead day-to-day operations, elevate guest experience, and drive financial performance. You will supervise front-of-house teams, manage staffing, and ensure service standards while collaborating with the Director of Operations and Culinary leadership for ongoing growth.

The role requires hands-on leadership, strong people skills, and the ability to connect daily execution with long-term profitability in a fast-paced bakery

Responsibilities

• Serve as the primary day-to-day leader of the Gjusta Bakery operation.
• Maintain a strong floor presence and lead service in real time.
• Ensure consistent hospitality, cleanliness, organization, appearance, and standards.
• Build relationships with regular guests and develop new ones.
• Respond to guest concerns promptly and professionally with follow-through.
• Oversee guest-facing environment including music, temperature, menus, displays, and service flow.
• Identify opportunities to strengthen guest experience, service consistency, and business performance.
• Recruit, onboard, train, coach, and develop FOH staff and managers.
• Build a positive, accountable, collaborative, and respectful team culture.
• Set clear performance expectations and conduct coaching conversations.
• Develop Floor Managers and emerging leaders for succession.
• Partner with Ops and HR on performance management and relations.
• Maintain strong cross-department communication to avoid silos.
• Plan front-of-house schedules based on business needs and volume.
• Monitor attendance, overtime, timekeeping, and meal/rest periods.
• Address staffing gaps and recruitment.
• Review labor performance with Ops to improve productivity.
• Support payroll and records administration.
• Maintain manager logs and incident reports.
• Understand and improve Bakery financial performance with the Director of Operations.
• Review P&L, sales, labor, costs, and profitability.
• Develop familiarity with PMix, guest trends, and average check.
• Link operational decisions to labor, revenue, and cost impact.
• Assist forecasting, budgeting, and labor planning.
• Identify opportunities to increase revenue and reduce costs.
• Use data and trends to drive decisions.
• Support catering, online ordering, and large orders execution.
• Ensure accurate catering and orders and timely delivery.
• Coordinate with Culinary, Production, and Operations for events and activations.
• Keep menus, platforms, availability, and information accurate.
• Maintain service standards and training programs.

Job description

Restaurant General Manager - Gjusta Bakery

Annual Salary: 75,000.00 - 85,000.00 (DOE)

POSITION SUMMARY:

The Restaurant General Manager is the primary day-to-day operational leader of Gjusta Bakery and is responsible for the performance of the guest-facing operation, management and development of the front-of-house team, staffing, service standards, revenue growth, and overall business execution. The General Manager works closely with the Director of Operations to understand and manage the financial performance of the Bakery, including labor, sales, cost trends, P&L performance, PMix, guest trends, catering, online ordering, and other revenue opportunities. The General Manager works collaboratively with the Culinary Director, Executive Sous Chef, and other functional leaders to ensure strong communication, alignment, and operational execution across departments. This is a hands‑on leadership role requiring a strong floor presence, excellent people leadership, operational discipline, curiosity about the business, and the ability to connect daily execution with financial performance and long‑term growth.

GENERAL ATTRIBUTES:

• Maintain a high focus on guest satisfaction and hospitality.
• Lead by example and model Gjusta standards, professionalism, accountability, and teamwork.
• Take ownership and initiative while communicating clearly with employees and leadership.
• Be decisive, proactive, and solutions‑oriented.
• Remain flexible and respond effectively to changing business needs.
• Support a collaborative culture across FOH, Culinary, Operations, Beverage, Market, and support teams.
• Demonstrate curiosity and a willingness to continually develop business and financial acumen.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

BAKERY LEADERSHIP & GUEST EXPERIENCE:

• Serve as the primary day-to-day leader of the Gjusta Bakery operation.
• Maintain a strong physical presence on the floor and lead service in real time.
• Ensure consistent execution of hospitality, cleanliness, organization, appearance, and operational standards.
• Build relationships with regular guests and create opportunities to develop new regulars.
• Respond to guest concerns promptly, professionally, and with appropriate follow‑through.
• Maintain the overall guest‑facing environment, including music, temperature, menus, displays, furniture, and service flow.
• Identify opportunities to strengthen the guest experience, service consistency, and overall business performance.

PEOPLE, CULTURE & TEAM DEVELOPMENT:

• Recruit, interview, onboard, train, coach, and develop front‑of‑house employees and managers.
• Build and maintain a positive, accountable, collaborative, and respectful team culture.
• Set clear expectations for performance, communication, attendance, appearance, and service.
• Conduct regular coaching conversations, performance check‑ins, and employee development discussions.
• Identify high‑potential employees and support their growth into greater responsibility.
• Develop strong Floor Managers, shift leads, and other emerging leaders.
• Partner with the Director of Operations and Human Resources on performance management, progressive discipline, and employee relations.
• Maintain strong communication across departments and help prevent teams from operating in silos.

SCHEDULING, LABOR & ADMINISTRATION:

• Build and maintain front‑of‑house schedules based on business needs, employee availability, anticipated volume, and labor expectations.
• Monitor staffing coverage, attendance, callouts, tardiness, overtime, timekeeping, and meal and rest periods.
• Proactively address staffing gaps and recruiting needs.
• Review labor performance and work with the Director of Operations to identify opportunities to improve productivity and scheduling.
• Support payroll, employee records, scheduling administration, and related processes as needed.
• Maintain required manager logs, incident reports, coaching documentation, and operational records.

BUSINESS & FINANCIAL PERFORMANCE:

• Work closely with the Director of Operations to understand and improve Bakery financial performance.
• Participate in regular review of P&L results, sales, labor, cost trends, controllable expenses, and overall business performance.
• Develop a working understanding of PMix, guest trends, average check, transaction volume, and other operating metrics.
• Connect operational decisions to their impact on labor, revenue, cost, and profitability.
• Support forecasting, budgeting, and labor planning in partnership with the Director of Operations.
• Develop familiarity with the financial impact of internal transfers, wholesale, farmers market purchasing, shared resources, and other components of the broader Gjusta business.
• Identify opportunities to increase revenue, improve efficiency, reduce unnecessary cost, and strengthen business performance.
• Use data and operating trends to support better decision‑making.

REVENUE, CATERING & ONLINE ORDERING:

• Support revenue growth through strong hospitality, sales awareness, guest retention, and operational execution.
• Oversee the guest‑facing execution of Bakery catering, online ordering, large orders, and pickup experiences.
• Ensure catering and large orders are organized, accurate, appropriately presented, and ready at the committed time.
• Partner with Culinary, Production, and Operations teams to coordinate execution.
• Support events, collaborations, pop‑ups, holidays, and seasonal activations.
• Identify opportunities to improve catering, online ordering, events, throughput, average check, and other revenue channels.
• Ensure guest‑facing menus, ordering platforms, availability, and information remain accurate.

SERVICE STANDARDS & TRAINING:

• Maintain and continually strengthen Gjusta service standards.
• Lead pre‑shifts, service training, product education, and ongoing hospitality development.
• Ensure employees are informed of menu changes, seasonal offerings, 86'd items, events, and operational updates.
• Coach employees to speak confidently and naturally about Gjusta products, ingredients, sourcing, and preparation.
• Observe service regularly and provide in‑the‑moment coaching.
• Identify recurring service gaps and develop practical training and operational solutions.

CROSS‑FUNCTIONAL COLLABORATION:

• Work closely with the Director of Operations, Culinary Director, and Executive Sous Chef to support strong communication, coordination, and overall Bakery performance.
• Coordinate FOH execution around menu changes, product availability, service timing, seasonal offerings, catering, and events.
• Maintain visibility into culinary operations and understand their impact on the Bakery business, including labor, cost, production, transfers, and service