General Manager

This position is for The Original Pantry worksite

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

The General Manager will be responsible for overseeing all aspects of The Original Pantry Café during its reopening and transformation into a modernized, mission-driven restaurant, its operations, ensuring financial sustainability, operational excellence, exceptional guest experience,workforce leadership in a union environment and alignment with Hope the Mission’s values. The General Manager will work closely with the Senior Director of Food Services and the Executive Chef to implement operational changes, guide staff through transition, and ensure the restaurant maintains both historic character and contemporary relevance.

Responsibilities

Change Management & Reopening Leadership

• Serve as on-site leader during renovation and reopening phases.

• Implement new systems, workflows, and service procedures.

• Help guide long-term staff and new hires through operational and cultural change.

• Act as a steward of The Original Pantry’s legacy while leading its evolution.

Operations & Guest Experience

• Oversee day-to-day restaurant operations, including front-of-house and back-of-house functions.

• Ensure exceptional guest service while managing high-volume traffic.

• Oversee opening and closing procedures, scheduling, and shift leadership.

• Implement updated service models aligned with the modernized menu and brand.

• Ensure consistent delivery of high-quality food, service and hospitality.

• Develop and implement operational policies, procedures and standards.

• Maintain compliance with all health, safety, labor and food handling regulations.

• Ensure cleanliness, maintenance, and overall presentation of the facility.

Financial & Business Management

• Develop and manage labor, controllable costs, and operating budgets.

• Monitor revenue, labor costs, food costs, and expenses to ensure profitability and sustainability.

• Support revenue growth through service strategy, events, and community partnerships.

• Analyze financial reports and implement strategies to improve performance.

• Collaborate with the Senior Director of Food Services on financial performance goals.

• Oversee inventory management, purchasing and vendor relationships.

Union & Workforce Leadership

• Lead a unionized workforce in compliance with collective bargaining agreements.

• Work collaboratively with union representatives as needed.

• Foster a professional, respectful, and inclusive work environment.

• Support workforce development programs involving trainees and transitional employees.

• Recruit, hire, train and supervise restaurant staff.

• Create a positive, accountable, and team-oriented work environment.

• Provide coaching, performance feedback, and corrective action as needed.

• Ensure Staffing levels align with operational needs and financial goals.

• Foster a workplace culture that reflects Hope the Mission’s values.

Guest Experience and Community Engagement

• Ensure exceptional guest experience standards are upheld at all times.

• Address guest concerns promptly and professionally.

• Develop strategies to build community relationships and increase customer engagement.

• Partner with Hope the Mission leadership to align restaurant initiatives with broader organizational goals.

Collaboration & Reporting

• Report directly to the Senior Director of Food Services.

• Partner with the Executive Chef on service execution and staffing alignment.

• Work with marketing, PR, and community partners on launch and ongoing programming.

• Collaborate with executive leadership on strategic planning and growth opportunities.

• Identify opportunities for innovation, community partnership and mission impact.

• Ensure the Pantry reflects and enhances Hope the Mission’s brand and reputation.

• Support and workforce development or social enterprise initiatives tied to the restaurant.

Qualifications 

• Minimum 5–7 years of restaurant general management experience.

• Experience managing high-volume, multi-shift operations.

• Prior experience in a unionized environment strongly preferred.

• Proven ability to lead teams through change and relaunches.

• Strong financial acumen (labor control, cost management, reporting).

• Passion for hospitality, history, and community-based operations.

Mandatory Requirements: 

• Background Screening – Employment is contingent upon the successful completion of a criminal background check.

• Drug and Alcohol Testing – Candidates must pass pre-employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy.

• Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record.

• Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States.

• Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards.