Restaurant Ops Leader: Guest Experience & Team Growth

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

Job summary

Landed in Pasadena, CA is seeking an Associate General Manager to oversee restaurant operations, lead the team, and ensure top‑tier guest experiences. You will model hospitality, train staff, enforce policies, and work with managers to drive performance and guest satisfaction.

You will supervise both kitchen and dining, run pre‑shift meetings, manage inventory and costs, and maintain safety standards. A bias toward teamwork, strategic thinking, and hands‑on leadership is essential for success in

Qualifications

• Bachelor/Associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience.
• Ongoing current Food Safety Manager certification.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Excellent written and verbal communication with a positive and outgoing personality.
• Customer service focused and solution oriented.

Responsibilities

• Lead and direct all team members, fostering an enthusiastic and positive environment.
• Lead rollout and training for new menu items and recipe changes.
• Oversee kitchen and dining room operations to meet Tender Greens standards.
• Direct pre-shift meetings and daily decision making for service.
• Manage inventory, purchasing, and budget to control operating costs.

Education

Bachelor/Associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience

Ongoing current Food Safety Manager certification

Demonstrated leadership skills

Excellent written and verbal communication

Customer service focused and solution oriented

Job description

Landed in Pasadena, CA is seeking an Associate General Manager to oversee restaurant operations, lead the team, and ensure top‑tier guest experiences. You will model hospitality, train staff, enforce policies, and work with managers to drive performance and guest satisfaction.

You will supervise both kitchen and dining, run pre‑shift meetings, manage inventory and costs, and maintain safety standards. A bias toward teamwork, strategic thinking, and hands‑on leadership is essential for success in