Bench Operations Leader

Bench Operations Leader – Wonder

Base pay range: $80,000.00/yr - $92,000.00/yr

As an Operations Leader at Wonder, you are accountable for running the four walls of your location. You will lead end‑to‑end execution across kitchen, service, fulfillment, and customer experience, ensuring your location operates at peak performance in every shift. This is not a support role—this is the person who owns the daily results. You are expected to deliver consistent outcomes in quality, speed, team culture, and customer satisfaction, leveraging cross‑functional collaboration where needed.

You will master internal operations to keep your location running smoothly, consistently, and profitably.

• Own daily execution across all functions—kitchen, fulfillment, service, and customer experience.
• Optimize labor deployment and lead shift readiness to meet volume and throughput targets.
• Proactively use operational and customer data/feedback to identify issues, make real‑time decisions, and drive continuous improvement.
• Proactively identify and resolve operational bottlenecks to maintain flow and consistency.
• Ensure full compliance with food safety, labor, and health standards.
• Hold teams accountable for maintaining tools, equipment, and facilities to Wonder brand standards and escalating unresolved issues promptly.
• Lead, coach, and develop hourly team members with a focus on accountability, service excellence, and safety.
• Set clear expectations and hold team members accountable through real‑time feedback and hands‑on coaching.
• Manage team performance by observing service, tracking KPIs, and escalating issues as needed.
• Partner with the Senior Operations Leader on hiring, training, and development of team members.
• Ensure flawless execution of brand standards across all brands and stations. Tolerance for deviation is minimal.
• Maintain operational readiness through shift checklists, opening/closing procedures, and handoff execution.
• Execute new menu rollouts and updates with precision and clarity to the team.
• Execute against daily labor plans and food cost targets.
• Manage inventory levels, waste reduction practices, and labeling standards.
  
  Analyze shift‑level data and recommend process changes that improve outcomes.
• Ensure compliance with federal and state labor laws.
• Support company talent pipelines by coaching and developing team members daily, building readiness for talent promotion as the business expands.
• Train and certify team trainers, ensuring they are prepared to support new store openings and deliver consistent onboarding to new hires.
• Actively mentor and coach managers‑in‑training, preparing them for potential transfers or leadership roles at other locations.
• Serve as a hands‑on role model leader, modeling company values and reinforcing performance standards that promote personal and professional growth.
• Partner with the Senior Operations Leader to align workload initiatives, projects, staffing, scheduling, and team development to support current operations and prepare for future expansion.
• Lead execution of pilot programs, provide actionable feedback, and help shape best practices for company‑wide rollout.

• A high‑accountability operator with 2+ years of experience managing shift operations in food service, retail, hospitality, or a similar setting.
• Confident leading teams and executing complex shifts in fast‑paced, customer‑facing environments.
• Demonstrated experience owning operational KPIs including labor deployment, order accuracy, and throughput.
• Experienced in coaching frontline employees with clarity, empathy, and consistency.
• Agile in managing live operations—able to prioritize and pivot quickly while holding the line on standards.
• Detail‑oriented and quality‑driven with strong knowledge of food safety and team safety protocols.
• Strong communicator and collaborator who brings others along through structure and positivity.

• Must be 21 years old and legally authorized to work in the US.
• Must be able to lift up to 50 pounds and stand for extended periods.
• Must have open availability, including nights and weekends.
• Food Handler Certification (or willingness to obtain).

• Salar…