General Manager in Training (MIT) / Operations Support Manager

Key Responsibilities

• Partner directly with store-level General Managers to optimize daily operations, elevate guest experiences, and ensure brand standards are flawlessly executed.
• Act as a flexible, boots-on-the-ground leader, stepping into operations to assist stores during peak seasons, transitions, or staffing gaps.
• Identify operational bottlenecks across locations and implement collaborative solutions to drive efficiency and profitability.
• Aid in new store openings from concept creation through tasks needed to open a new restaurant.
• Training & Talent Development
• Assist store GMs in auditing, refining, and executing manager training programs to elevate service standards.
• Champion a culture of mentorship, helping to cultivate and bench-test the next generation of shift leads and assistant managers within the group.
• Systems Mastery & GM Track
• Actively learn and train in all proprietary company systems, including inventory management, labor scheduling, POS systems, and financial/P&L reporting.
• Shadow current leadership to master the administrative, financial, and cultural expectations required to run a solo operation.
• Maintain readiness to transition into a permanent General Manager role for an existing location or a new store launch.
• Leadership & Communication
• Report directly to the group’s Executive Leadership Team and the Director of Food & Beverage.
• Serve as a critical bridge of communication between store-level staff and corporate leadership, providing objective feedback and insights on store health while being an additional set of hands and eyes to our experienced general managers.

Qualifications & Experience

• Experience: 3–5 years of progressive management experience in high-volume hospitality, restaurant, or F&B operations (Assistant General Manager or high-level BOH or Front of House Manager experience preferred).
• Adaptability: A proven track record of thriving in fast-paced, evolving environments. You must love the excitement of growth and be comfortable moving between different store cultures and teams.
• Leadership Style: A supportive, low-ego leadership approach. You are skilled at building trust quickly with existing management teams rather than disrupting them.
• Financial Acumen: Basic to intermediate understanding of restaurant financials (P&L management, food cost control, and labor optimization) is highly preferred.
• Passion: A genuine love for the hospitality industry and a relentless drive to help those around you succeed.