Senior Operations Executive

The General Manager is the operational leader for our café, responsible for overseeing all kitchen and front-of-house execution.

This includes checking food quality, managing labor and staffing, along with daily store performance.

1. Leadership & Daily Operations
   • Lead the store with a hands-on, systematic 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.
   • Resolve guest issues professionally and use them as training opportunities.
2. Food Quality & Consistency
   • Ensure Kitchen Leads are upholding recipe standards, specs, prep standards, and food safety procedures.
   • Verify quality control on all pastries, sauces, teas, bases, and composed dishes.
   • Ensure AM and PM prep, pastry production, and line stations meet proper yields and par levels.
   • Conduct daily taste checks and quality assessments with leads.
3. Inventory Management & Cost Control
   • Maintain accurate inventory; analyze weekly variance.
   • Work with BOH and FOH leads to check par levels.
   • Execute BOH and FOH ordering.
   • Track waste and production efficiency; adjust pars accordingly.
   • Maintain cost discipline to achieve target average COGS (Below 20%)
4. Labor Scheduling & Management
   • Create weekly BOH and FOH schedules based on forecasts and labor goals.
   • Manage clock-ins/outs, overtime prevention, and labor % targets.
   • Ensure proper staffing for AM prep, pastry, line, expo, and FOH service.
   • Train leads on labor oversight to improve coverage and flexibility.
5. Staff Training & Development
   • Onboard and train all new BOH and FOH staff on standards and procedures.
   • Develop Kitchen Leads and Service Leads into high-performing leaders.
   • Conduct coaching conversations, evaluations, and corrective actions.
6. Safety, Compliance & Cleanliness
   • Ensure compliance with LA County health standards.
   • Oversee cleanliness checks, safe food handling, labeling, and rotation.
   • Maintain equipment logs and coordinate repairs with vendors.
7. Operational Reporting & Administration
   • Complete daily and weekly operational reports for leadership.
   • Review sales, labor, waste, and guest feedback to drive improvements.
   • Communicate effectively with leadership on issues, wins, and operational needs.