General Manager

Job DetailsLevel: ManagementJob Location: Encino, CA 91316Salary Range: $80,000.00 - $85,000.00 Salary/yearGeneral Manager – Mikan Bakery Job Title: General Manager FLSA Status (US): Exempt Reports To: Director of Operations Direct Oversight: Bakery Operations, Front-of-House Team, Production Team Company Overview Mikan Bakery is a Japanese-inspired artisan bakery dedicated to bringing authentic, high-quality baked goods and exceptional hospitality to our communities. We focus on craftsmanship, consistency, and innovation while creating a warm and welcoming environment for our guests. As we continue to grow, we are seeking an experienced General Manager to lead the successful operation of our second location. This role is ideal for a hospitality professional with strong bakery, café, or restaurant management experience and a proven track record in new store openings, team development, and operational excellence. Position Summary The General Manager is responsible for the overall leadership and performance of the bakery. This individual will oversee daily operations, drive sales growth, maintain product quality standards, develop team members, and ensure an outstanding guest experience. The ideal candidate has experience opening and scaling bakery, café, or restaurant concepts and can effectively manage both front-of-house and production operations. The General Manager serves as the culture leader of the bakery and is responsible for building a high-performing team while maintaining operational efficiency and profitability. Essential Responsibilities New Store Opening & Business Development Lead all aspects of new store opening activities, including staffing, training, operational setup, and launch execution. Establish operational systems, procedures, and best practices for sustainable growth. Collaborate with ownership and corporate leadership on expansion initiatives and future growth opportunities. Identify operational improvements and implement strategies to maximize efficiency and profitability. Operations Management Oversee daily bakery operations, ensuring exceptional guest service and product quality. Maintain bakery standards for cleanliness, organization, food safety, and brand presentation. Monitor inventory levels, ordering, receiving, and cost controls. Ensure compliance with all health department regulations and food safety requirements. Manage opening and closing procedures and serve as the primary key holder. Team Leadership & Development Recruit, hire, train, and develop team members. Create a positive and professional workplace culture focused on accountability, teamwork, and hospitality. Conduct performance evaluations and provide ongoing coaching and development. Manage scheduling, labor costs, and staffing levels to support business needs. Develop future leaders within the organization through mentorship and training. Financial Performance Drive sales growth through operational excellence, guest engagement, and community involvement. Manage labor, food, and operating costs to achieve financial goals. Review daily, weekly, and monthly financial reports and implement corrective actions as needed. Ensure accurate cash handling, reporting, payroll review, and administrative compliance. Guest Experience Create a welcoming environment that consistently exceeds guest expectations. Address guest feedback and resolve concerns professionally and efficiently. Foster a hospitality-focused culture throughout the bakery. Ensure team members possess strong product knowledge and can effectively communicate offerings to guests. Production & Bakery Operations Work closely with bakery production teams to ensure consistency, quality, and efficiency. Maintain production schedules and support forecasting based on sales trends. Ensure proper handling, storage, and presentation of all bakery products. Support menu development and seasonal product launches when needed. Qualifications Minimum 5 years of management experience in a bakery, café, restaurant, or hospitality environment. Previous experience opening new restaurant, bakery, or café locations strongly preferred. Multi-unit management experience is a plus. Strong leadership, communication, and organizational skills. Proven ability to build and develop high-performing teams. Strong understanding of food safety, labor management, inventory control, and financial reporting. Ability to thrive in a fast-paced startup and growth environment. Flexible schedule, including weekends and holidays as needed. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 50 pounds. Ability to work in bakery production and retail environments. Success Metrics Achievement of sales and profitability targets. Successful execution of new store openings. Team member retention and development. Guest satisfaction and online reputation scores. Food safety and operational audit results. Overall operational excellence and brand growth. Core Values Hospitality First Quality Without Compromise Ownership Mentality Continuous Improvement Teamwork and Respect Community Engagement All other duties as assigned. QualificationsREQUIRED COMPETENCIES Minimum 3 years of management experience in a bakery, café, restaurant, or hospitality environment. Previous bakery, café, or artisan food service experience strongly preferred. New store opening experience highly preferred. Demonstrated leadership experience in building, developing, and managing high-performing teams. Excellent verbal and written communication skills with strong organizational and multitasking abilities. Ability to work alongside team members in a fast-paced environment and lead by example. Strong problem-solving and decision-making skills under pressure. Experience with inventory management, ordering, cost control, and labor management. Ability to analyze sales performance and operational metrics to drive business results. Proficiency in POS systems, scheduling software, and Microsoft Office Suite (Excel, Word, Outlook). Strong attention to detail and commitment to operational excellence. Ability to effectively coach, motivate, and develop team members. Exceptional interpersonal skills with a high level of integrity, professionalism, and accountability. Experience working in a multicultural and diverse workplace environment. Ability to communicate effectively with guests, team members, vendors, and corporate leadership. Bilingual English/Japanese or English/Spanish is a plus. Ability and willingness to work flexible hours, including early mornings, evenings, weekends, and holidays as business needs require. REQUIRED EDUCATION & QUALIFICATIONS High School Diploma or equivalent required. Associate's or Bachelor's degree in Hospitality, Business Management, Culinary Arts, or a related field is preferred. Minimum 3 years of progressive management experience in a bakery, café, restaurant, or hospitality operation. Proven experience in staff development, scheduling, budgeting, and operational management. Ability to read, write, and communicate effectively in English. Japanese language skills are a plus. Must possess all required local, state, and federal certifications related to food handling and food safety regulations. ServSafe Manager Certification (or equivalent) preferred. WORK ENVIRONMENT This position operates in a professional and fast-paced bakery and café environment. The General Manager is expected to actively support both front-of-house and production operations while maintaining high standards of quality, hospitality, and efficiency. The role regularly requires: Working in both retail and bakery production areas. Frequent interaction with guests, employees, vendors, and corporate management. Monitoring food quality, cleanliness, safety, and operational standards. Responding quickly and effectively to operational challenges and guest concerns. Occasionally ascending or descending ladders to access storage areas. Exposure to bakery equipment, ovens, refrigeration units, and food production environments. Working in environments that may include heat, humidity, noise, and varying temperatures. Business needs may require adjustments to scheduled hours, including early morning bakery operations, evenings, weekends, and holidays. PHYSICAL DEMANDS The physical demands described here are representative of those required to successfully perform the essential functions of this position. While performing the duties of this role, the General Manager will regularly be required to: Stand and walk for extended periods of time. Use hands and arms to handle products, equipment, and materials. Bend, stoop, kneel, reach, and lift throughout the workday. Lift and carry up to 50 pounds on a regular basis. Work safely around bakery and kitchen equipment. Communicate clearly with guests and team members in a busy operational environment. Work in a standing position for prolonged periods while overseeing operations. TRAVEL REQUIREMENTS Travel is primarily local and related to the assigned bakery location. Occasional travel may be required for: New store opening support. Training and development programs. Leadership meetings. Company events and operational projects. Future multi-unit operational support as the company grows. The General Manager should be willing to travel periodically as needed to support Mikan Bakery's continued expansion and operational excellence.