General Manager – Melt N Dip (Full‑Time)

Melt N Dip is not your average dessert shop—we are a premier, high-energy sweet lounge specializing in premium Belgian chocolate creations, crepes, waffles, and artisanal gelato. We pride ourselves on delivering an unforgettable, visual "wow" experience for our guests.

To keep our sweet momentum going, we are looking for an experienced, high-energy General Manager to lead our team, drive profitability, and maintain the highest standards of hospitality and quality.

Job Summary

As the General Manager, you will be the captain of the ship. You will oversee all daily front-of-house (FOH) and back-of-house (BOH) operations. From managing premium chocolate inventory and fresh fruit supplies to coaching a diverse team of dessert makers and baristas, your goal is to cultivate a positive work culture while scaling restaurant sales.

Key Responsibilities

Team Leadership: Recruit, train, schedule, and mentor a high-performing team of shift leads, dessert makers, cashiers, and baristas.

Operational Excellence: Maintain immaculate store cleanliness, ensure the proper functioning of specialized chocolate machinery, and uphold strict food safety/sanitation guidelines.

Financial Control: Manage store P&L, control labor costs relative to sales traffic, and closely monitor food waste (especially fresh fruits and imported chocolate ingredients).

Guest Experience: Ensure every waffle, crepe, and milkshake leaves the kitchen perfectly presented. Handle customer feedback with grace and use it to improve store performance.

Inventory & Vendor Management: Order and track inventory meticulously to prevent stockouts of core ingredients while keeping inventory holding costs lean.

Qualifications & Experience

Experience: At least 2–4+ years of restaurant management experience (General Manager or high-level Assistant Manager experience required). Quick-service, dessert lounge, or high-volume café experience is a massive plus.

Leadership: Proven track record of managing a team of 15–30 employees, building schedules, and reducing staff turnover.

Tech-Savvy: Proficient with modern restaurant POS systems, scheduling software, and inventory tracking.

Certifications: Valid ServSafe Manager certification required (or willingness to obtain within 30 days).

Availability: Flexible schedule, including late evenings, weekends, and holidays (our busiest, most exciting times!).

Physical Requirements

Ability to stand and walk for extended periods (12 hour shifts).

Ability to lift up to 40 lbs occasionally (restocking chocolate blocks, syrups, or fresh produce).

Pay: $75,000.00 - $90,000.00 per year

Work Location: In person