Bench General Manager
$71,000–$83,000 year
On-siteIrvine, California, United States or Lake Forest, California, United States
Job Summary
Lead and oversee daily operations at assigned restaurant locations, serving as Acting General Manager when needed while supporting multiple sites. Drive operational excellence in food quality, cleanliness, safety, and hospitality, and own execution of opening, mid-shift, and closing procedures. Coach and develop high-performing teams, building a leadership pipeline by mentoring AGMs, Shift Leaders, and Team Members. Be the final decision-maker on escalated guest concerns and manage labor, food, and operating costs to achieve financial goals. Analyze reports and trends to improve performance, partnering with the District Manager to execute strategic initiatives. Foster a positive, inclusive culture and support local marketing efforts. Requires 3-5+ years of management experience, FOH & BOH knowledge, and a valid Food Manager Certification. Flexible schedule including nights, weekends, and holidays; willing to travel. Bilingual English/Spanish preferred.
Required Qualifications
- 3-5+ years of restaurant management experience
- Strong understanding of both FOH & BOH operations
- Proven leadership and people development skills
- Experience managing P&L, labor, and cost controls
- Ability to coach, hold accountability, and inspire teams
- Detail-oriented, organized, and solution-focused
- Tech savvy (POS, KDS, Dayforce, Microsoft Office)
- Valid Food Manager Certification required
- Flexible schedule including nights, weekends & holidays
- Willing and able to travel between locations
- Bilingual English/Spanish preferred
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