Business Operations Executive

The Operational Leader is responsible for overseeing all kitchen and front-of-house execution, ensuring food and service standards are always on point.

• Leadership & Daily Operations:
• Lead the team with a hands-on approach; set the tone for quality and pace.
• Conduct daily walkthroughs and check-ins with both BOH and FOH leads.
• Ensure prep, pastry, and production are completed to standard before service opens.
• Oversee service pacing, expo flow, and ticket times during peak hours.
• Food Quality & Consistency:
• Ensure Kitchen Leads uphold recipe standards, specs, prep standards, and food safety procedures.
• Verify quality control on all pastries, sauces, teas, bases, and composed dishes.
• Inventory Management & Cost Control:
• Maintain accurate inventory; analyze weekly variance.
• Work with BOH and FOH leads to check par levels
• Labor Management & Scheduling:
• Create weekly BOH and FOH schedules based on forecasts and labor goals.
• Training & Development:
• Onboard and train all new BOH and FOH staff on standards and procedures.
• Safety, Compliance & Cleanliness:
• Ensure compliance with LA County health standards.
• Reporting & Administration:
• Complete daily and weekly operational reports for ownership.

• 2–4 years of BOH management experience required (fast casual, café, bakery, or brunch preferred).
• Strong understanding of prep workflows, pastry operations, and production scheduling.
• Proven ability to manage labor, inventory, and cost controls.