General Manager

Bonrue Bakery was built on the belief that bakery service can be fast and refined, classic and modern, efficient and warm. With locations across Southern Utah and a menu inspired by French culinary excellence, we’ve created a loyal following for our buttery viennoiserie, handcrafted savory items, and hospitality that moves with purpose.

As we continue growing, we’re looking for a General Manager to run the daily operations of one of our flagship locations—someone who can balance pace and precision, develop teams, and keep the guest experience at the center of it all.

As a General Manager, you’ll own the day-to-day rhythm of the restaurant from hiring and scheduling to guest satisfaction, food safety, and profitability. You’ll lead your team with energy, clarity, and accountability, ensuring that every shift runs smoothly and every guest leaves delighted.

• Lead the daily execution of Bonrue standards in hospitality, speed, and food quality
• Be the on-site owner of customer experience and brand presentation
• Ensure accurate food prep, cleanliness, safety, and team performance
• Oversee all hiring, onboarding, and documentation for new team members
• Train and mentor team members with clarity and consistency, including performance coaching
• Lead monthly team meetings and day-to-day feedback
• Analyze weekly P&L reports, sales metrics, and cost trends to improve profitability
• Manage all restaurant ordering and supplier relationships (food, paper, chemical, etc.)
• Maintain proper food storage, kitchen cleanliness, and rotation standards
• Ensure cash handling, reconciliation, and invoice documentation are completed properly
• Create effective, labor-conscious schedules
• Send weekly performance and operations reports to leadership
• Model positive energy, accountability, and service leadership at every turn

You might be a great fit if you:

• Have 2–5 years of GM experience in food, beverage, or retail environments
• Lead with empathy, clarity, and consistency
• Thrive in fast-paced, guest-centric businesses
• Are a hands-on operator with a proactive mindset
• Understand how to manage food and labor cost effectively
• Know how to coach underperformance with respect and clarity
• Are ServSafe certified (or willing to become certified)
• Have a Food Handler’s Permit and valid driver’s license
• Are proficient in basic Microsoft Office or Google Workspace tools
• Are at least 21 years old with a high school diploma or equivalent

• Competitive base salary bonus potential
• Medical, dental, vision, and life insurance
• Paid time off and holiday pay
• Training and leadership development from brand and executive team
• Autonomy and ownership within a supportive, high-performing culture
• Opportunity to grow your career as Bonrue continues expanding