Restaurant Ops Leader: Guest Experience & Team Growth

Landed; Culver City (CA); On-site; USD 67,000 - 80,000; Full time

Job summary

Landed in Culver City, CA is seeking an Associate General Manager to lead restaurant operations, coach the team, and ensure exceptional guest experiences. You will drive training, uphold food safety standards, oversee kitchen and dining room, and manage daily shifts with a focus on quality, hospitality, and financial performance.

Responsibilities include menu rollout, inventory and cost controls, opening/closing procedures, and fostering a safe, energetic workplace.

Qualifications

• Bachelors/associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience.
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Proficient in MS Office, Google Docs.
• Excellent written and verbal communication with a positive and outgoing personality.
• Ongoing current Food Safety Manager certification.

Responsibilities

• Lead and train all team members and ensure policy adherence.
• Oversee kitchen and dining room operations and guest experience.
• Roll out new menu items, recipes, and communicate changes.
• Manage inventory, ordering, and cost controls.
• Lead opening/closing procedures and shift management.
• Ensure food safety and safety training compliance.

Skills

Leadership

Training

Policy adherence

Coaching

Safety

Communication

Time management

P&L awareness

Inventory management

Labor cost control

Scheduling

Food safety

Education

Bachelor/Associate in hospitality

Food Safety Manager certification

Tools

MS Office

Google Docs

Job description

Landed in Culver City, CA is seeking an Associate General Manager to lead restaurant operations, coach the team, and ensure exceptional guest experiences. You will drive training, uphold food safety standards, oversee kitchen and dining room, and manage daily shifts with a focus on quality, hospitality, and financial performance.

Responsibilities include menu rollout, inventory and cost controls, opening/closing procedures, and fostering a safe, energetic workplace.