JuJu's is a fast-casual chicken and soft serve brand with two Berkshire locations — Great Barrington and Lee. Krispy popcorn chicken, house sauces, soft serve, and a loyal local following. We are growing, and we are hiring one General Manager to run both stores.
This is not a shift-manager job with a bigger title. You will own two restaurants — the product, the people, the numbers, and the guest experience — with a supervisor at each location reporting to you. If you have run a restaurant well and are tired of being managed instead of trusted, this is the job.
What you'll own
- Two-store operations. Daily operation of both restaurants — opens, closes, floor coverage, speed of service, cleanliness, and the guest experience at each store.
- People. Build and post the weekly schedule for both locations to a labor budget. Hire, onboard, train, coach, and hold the standard. Run the bench so a call-out is never a crisis.
- Numbers. Own food cost and labor cost against target. Verify cash and deposits, approve ordering, control waste, and keep prime cost where it belongs.
- Supply and equipment. Ordering, receiving, inventory counts, prep par levels, and transfers between the two stores. Equipment uptime, vendor calls, and repairs.
- Compliance. Health-code standards, food safety, temp and cleaning logs, license renewals, and state labor and wage compliance at both locations.
- Guests. You are the face of JuJu's in two towns. Recover the bad experience, reward the regular, and protect the reviews.
Product quality control
Two locations means two chances to serve something that isn't JuJu's. Your single most important job is making sure a guest cannot tell which store they ordered from.
- Own the recipe and build standards at both stores — portions, batter, fry times, holding times, sauce builds, plate and packaging presentation.
- Taste the product. Every shift you work, at both stores. Line checks before every service.
- Enforce hold-time discipline and pull anything that misses the standard. Nothing krispy goes out soft.
- Audit the other store on the days you're not in it, and close the gap before it becomes a review.
- Keep prep, transfers, and par levels aligned between the two kitchens so quality doesn't drift with volume.
- Retrain fast. A standard that isn't corrected the same day becomes the new standard.
Your team
You inherit a real leadership bench, not a blank org chart.
- A key supervisor at each location. Runs the floor, the crew, and daily execution at their store, and reports to you.
- A kitchen manager. Produces for both restaurants and partners with you on prep, ordering, and transfers.
- Closing captains at each store carrying the nightly close.
You report directly to the owner, who is based out of state and on site in the Berkshires about once a month. Expect a standing weekly one-on-one, a short written exception note, and otherwise the room to run it. Autonomy this real only works if you are genuinely self-directed — that is the single biggest thing we are screening for.
What you need
- Non-negotiable: management experience is required. Minimum 2 years running a restaurant, café, or food-service operation as a GM, AGM, or store manager. Multi-unit experience is a strong plus but not required.
- You have owned a P&L, or at least food cost and labor cost, and you can talk about how you moved them.
- You've built schedules, hired, trained, and had the hard conversation with an employee you liked.
- ServSafe Food Protection Manager certification, or willingness to certify within 60 days (we pay for it).
- Reliable transportation. The two stores are about 15 minutes apart and you'll be in both every week.
- Available Wednesday through Sunday, including nights and weekends — that is when restaurants make money.
- High standards and a low tolerance for "good enough." Calm on a rush. Kind to your crew. Honest with your owner.
What you get
- Base salary: $[65,000–75,000] per year, depending on experience.
- Performance bonus: quarterly, tied to sales, food cost, and labor cost — you control the levers, you share the upside.
- Real days off: both stores are closed Monday and Tuesday. Two guaranteed consecutive days off, every week. In this industry that is rare and we intend to keep it.
- Benefits: [PTO — days per year] and [health/benefits detail].
- Free shift meals and a family discount at both locations.
- Mileage between locations.
- Room to grow: JuJu's is expanding beyond the Berkshires. The person who proves they can run two restaurants at our standard is first in line to run more, as a multi-unit or regional operator as we open new markets. We would rather promote you than post this job again.
How to apply
Send a résumé and a short note — three or four sentences is plenty — answering one question: tell us about a time you fixed a quality or consistency problem in a restaurant, and how you knew it stayed fixed.
Email: [email protected]
Pay: $65,100.41 - $78,400.50 per year
Benefits:
- Employee discount
- Paid time off
- Paid training
Work Location: In person
