ABOUT US

Imagine: 30 unique restaurants to order from, brought to your door in under 30 minutes. That’s what our customers experience.
At Wonder, we want to make world-class food within reach, no matter where you live. That’s why we’ve created a vertically integrated, new standard of dining that will allow you to enjoy menus from award-winning chefs and iconic restaurants across the country, all in one place. Our elevated brick + mortar locations will offer pick up and dine in options, as well as delivery to your home.
As a food-tech startup backed by top-tier venture capitalists and led by a team of experienced entrepreneurs—including some of the most accomplished leaders in the technology, culinary, and logistics industries—we’re growing. Join us in pioneering a new category of dining called “Fast-Fine”, and revolutionizing the way people eat.

THE EXPERIENCE YOU HAVE

• At least two years of restaurant management (Assistant General Manager, Kitchen Manager, etc.) experience in a high-volume Quick Service Restaurant (QSR) or full-service restaurant
• Demonstrated ability to effectively manage and develop teams of 15+ members
• Experience managing operations of a restaurant including food waste and cost, labor, and P&L reporting
• The ability to take in many variables to find the best solution to a problem
• Ability to lead and motivate a team in a fast-paced environment
• Attention to detail and a strong drive for efficiency and accuracy
• Demonstrates professionalism and adheres to policies and procedures
• Exhibits effective verbal and written communication skills
• Strong team player

REQUIREMENTS

• Must be 21 years old and legally authorized to work in the US
• Must be able to lift 50 pounds
• Must be able to stand for a full shift while working
• Must have open availability, including night and weekend availability
• Must have a current Food Handlers Certification
• This list of qualifications and requirements also reflects the qualifications and requirements used as vetting criteria for our AEDT (Automated Employment Decision Tool)

BENCH POSITION ACKNOWLEDGMENT

By applying for a Bench position, you acknowledge and agree that this role requires flexibility to work across multiple locations within a designated region. As a Bench employee, you will provide operational support to various stores within the region until a home location is assigned to you. Upon successful completion of the Manager in Training (MIT) program, you will be assigned to either a temporary or permanent location, as determined by the Company and based on business needs. Your home location assignment will be communicated to you in alignment with operational requirements and organizational priorities.

ABOUT THE ROLE

The Assistant General Manager is tasked with managing the daily operations of the restaurant’s back-of-house. This includes responsibilities such as managing kitchen inventory, ensuring compliance with safety and sanitation standards, and leading kitchen staff to produce high-quality food, promptly. Effective leadership in this role is crucial for maintaining efficient kitchen operations.

RESPONSIBILITIES

Manage Operations and Drive Results

• Assist General manager in developing, engaging, inspiring, and motivating staff members
• Manage kitchen operations tightly, including storage, labeling, prep, and safety
• Ensure your team is keeping up with the DOH standards for restaurant health
• Coach and be a role model in culinary processes for your team
• Ensure consistent food quality and presentation across all business channels
• Drive restaurant sales and service efficiency by resolving operational obstacles
• Supervise inventory and food safety protocols to ensure accuracy and
• Embrace training and pursue continuous kitchen development to maintain knowledge of policies and standards
• Assist in hiring, performance improvement, and disciplinary actions to build a strong kitchen team
• Schedule daily labor to meet business needs effectively

Manage Food Safety and Team Member Safety

• Supervise food quality from distribution center to restaurant, managing inventory, supply, and QA processes
• Maintain consistent adherence to food safety and security standards
• Store food products safely, following proper procedures for refrigeration and storage.
• Generate weekly and monthly cost reports
• Uphold sanitation and safety standards in the kitchen area

ROLE DETAILS

• Salary Range: $83000 per year - $91500 per year
• Location: Location: Home Location to be determined upon assignment, within 40 miles from NEW YORK, NY