Virtual Restaurant Jobs in Madison, NJ (NOW HIRING)

The General Manager is responsible for the overall leadership, performance, and profitability of an Orbital Kitchens location. This role oversees all aspects of restaurant operations, including financial performance, people development, food quality, operational execution, inventory management, labor optimization, and guest satisfaction.

The General Manager serves as the leader of the location, building a culture of accountability, continuous improvement, and operational excellence while developing future leaders and ensuring every shift reflects Orbital Kitchens' high standards.

Success in this role is measured by building engaged teams, delivering exceptional operational performance, maintaining outstanding food quality, and consistently achieving financial and operational goals.

• Lead all daily restaurant operations while ensuring consistent execution across multiple virtual restaurant brands.
• Drive operational excellence by maintaining company standards for food quality, speed, cleanliness, organization, and execution.
• Ensure every shift operates efficiently and safely, in accordance with established procedures.
• Monitor operational performance and implement improvements that enhance efficiency and consistency.
• Partner with Operations leadership to execute company initiatives, new menu launches, and operational improvements.

• Own the location's Profit & Loss (P&L) performance.
• Drive sales, profitability, labor productivity, and food cost performance.
• Develop action plans to improve operational and financial performance.
• Manage labor scheduling to optimize productivity while maintaining service levels.
• Monitor daily, weekly, and monthly financial performance against budget.
• Reduce waste and control expenses while maintaining exceptional food quality and guest satisfaction.

• Recruit, hire, onboard, train, coach, and retain exceptional team members.
• Develop Assistant General Managers, Kitchen Supervisors, and Shift Supervisors into future leaders.
• Conduct regular coaching sessions, performance evaluations, and career development conversations.
• Create clear performance expectations and hold leaders accountable for results.
• Build a positive, inclusive, and performance-driven culture focused on teamwork and accountability.
• Recognize outstanding performance while addressing opportunities for improvement promptly and professionally.

• Build staffing plans that align with business volume and operational needs.
• Maintain appropriate staffing levels while achieving labor productivity goals.
• Develop effective schedules that balance employee availability, labor budgets, and operational demand.
• Partner with Human Resources to support recruiting, onboarding, employee relations, and performance management.

• Ensure uncompromising food quality, recipe execution, portion consistency, and presentation.
• Maintain all operational standards across all menu items and restaurant brands.
• Conduct regular quality audits and operational inspections.
• Identify opportunities to improve workflow, speed, and execution while maintaining quality standards.
• Ensure all recipes and procedures are consistently followed by every team member.

• Oversee inventory management, purchasing, receiving, and product rotation.
• Monitor food costs, inventory variances, waste, and product yields.
• Ensure inventory accuracy and maintain appropriate stock levels.
• Implement cost-control initiatives while supporting uninterrupted operations.

• Champion an exceptional guest experience through operational excellence and consistent food quality.
• Monitor customer feedback and implement improvements based on guest insights.
• Resolve guest concerns quickly, professionally, and effectively.
• Foster a culture where every team member understands their role in creating outstanding guest experiences.

• Maintain compliance with all company policies, food safety standards, HACCP guidelines, and health department regulations.
• Ensure a clean, organized, and safe work environment.
• Maintain all required certifications, documentation, and operational records.
• Conduct regular facility inspections and implement corrective action plans as necessary.

Monitor, analyze, and improve key business performance indicators, including:

• Sales Growth
• Profitability
• Labor Cost
• Food Cost
• Inventory Variance
• Employee Retention
• Team Engagement
• Productivity
• Speed of Service
• Guest Satisfaction
• Food Quality
• Order Accuracy
• Health Inspection Scores
• Safety Compliance
• Training Completion
• Leadership Development

Use operational data to identify trends, improve performance, and support strategic decision-making.

Within your first 6-12 months, you will:

• Build a highly engaged and accountable leadership team.
• Consistently achieve financial, operational, and guest satisfaction goals.
• Maintain exceptional food quality and operational standards.
• Improve labor productivity and inventory performance.
• Develop future leaders through coaching, mentorship, and career development.
• Create a culture where accountability, teamwork, and continuous improvement drive every shift.
• Position your location for sustainable growth and long-term success.

• 3-5+ years of General Manager or senior restaurant leadership experience in a high-volume restaurant, QSR, fast casual, ghost kitchen, or hospitality environment.
• Proven experience managing full P&L responsibility and achieving financial goals.
• Demonstrated success leading, developing, and retaining high-performing teams.
• Experience managing both salaried and hourly employees.
• Strong knowledge of labor planning, scheduling, inventory management, food cost control, and restaurant financials.
• Experience with restaurant operating systems, labor management, and reporting platforms.
• Excellent leadership, communication, coaching, and organizational skills.
• Strong analytical and decision-making abilities.
• Ability to thrive in a fast-paced, rapidly growing environment.
• Flexible schedule, including evenings, weekends, and holidays.

• Experience in scratch kitchens, QSR, ghost kitchens, or multi-brand restaurant operations.
• Multi-unit leadership experience.
• Experience opening new restaurant locations.
• Bilingual English and Spanish.
• ServSafe Manager Certification or NYC Food Protection Certificate.
• Experience implementing operational improvements and leading organizational change.

The ideal General Manager embodies the leadership principles that define success at Orbital Kitchens.

• Owner's mentality with strong business acumen.
• Natural leader who develops future leaders.
• Calm, decisive, and composed under pressure.
• High level of integrity, accountability, and professionalism.
• Organized with exceptional time-management and prioritization skills.
• Strong communicator who builds trust, collaboration, and alignment.
• Passionate about coaching, recognition, and employee development.
• Adaptable and comfortable navigating rapid growth and change.
• Data-driven with a continuous improvement mindset.
• Committed to operational excellence and delivering exceptional guest experiences.