About Wolfberry
Wolfberry is a fast-casual concept focused on fresh, made-to-order bowls, smoothies, coffee, and grab‑and‑go items. We combine high-quality ingredients with friendly, community-driven service and are looking for a hands‑on General Manager to lead our team, grow sales, and deliver an outstanding guest experience.
Role summary
The General Manager will lead day‑to‑day restaurant operations, coach and develop managers and hourly staff, and own sales, profitability, and guest satisfaction for the location. “The General Manager directs and/or supervises managers, MIT's, employees and food and beverage service activities … and is responsible for developing other managers and team members to build and increase sales over the previous year's sales and maintain profitability, while ensuring employee and guest satisfaction.” “The General Manager is responsible for the success of the entire restaurant operation to which he/she is assigned and must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards.”
Key responsibilities
- Lead, train, and mentor assistant managers and hourly team members; run regular one‑on‑ones and team meetings.
- Manage daily shifts to ensure smooth service during lunch and dinner peaks.
- Maintain Wolfberry service standards for food quality, presentation, and guest interactions.
- Oversee inventory, ordering, par levels, prep sheets, and cost controls to meet budget targets.
- Own cash handling, POS reconciliation, and daily financial paperwork.
- Monitor labor, food, and operating costs; implement corrective actions to protect margins.
- Ensure compliance with health, safety, and sanitation regulations; maintain ServSafe and local permits.
- Handle guest feedback and resolve complaints to build repeat business and community goodwill.
- Perform hands‑on tasks as needed (food prep, barista duties, POS operation) during busy periods.
Qualifications
- Experience: Minimum 2 years of management experience in restaurants, cafes, or fast‑casual food service.
- Strong leadership skills with a track record of hiring, training, and retaining high‑performing teams.
- Solid financial acumen: budgeting, forecasting, P&L basics, and cost control.
- Excellent communication and customer‑service skills.
- Ability to work a minimum 40 hours/week including nights and weekends; reliable transportation required.
- High school diploma or equivalent preferred.
- Required certifications: ServSafe or equivalent food safety certification; alcohol permit if applicable.
Physical & work environment
- Ability to stand, lift up to 50 lbs, bend, reach, and work in a fast‑paced, sometimes noisy environment.
- Comfortable working around hot equipment, wet/humid conditions, and food‑service chemicals.
Pay: $55,000.00 - $62,000.00 per year
Benefits:
- Employee discount
- Paid time off
Work Location: In person
