General Manager- Slc

he Opportunity

Aubergine Kitchen is a fast-growing, health-forward fast-casual brand operating across Utah, Arizona, Idaho, and Nevada — with several new locations opening in the next 18 months. Our mission is changing lives with real food, and we take pride in offering food that is both delicious and genuinely good for you.

As we grow, we are looking for experienced restaurant leaders who are ready to run their own house — a GM who owns the full operation, develops a team of leaders, and holds a high bar on every detail of the guest experience.

This is not a role for someone who manages from the office. The best GMs at Aubergine are on the floor, in the kitchen, and in the conversations that matter — building the kind of team and culture that makes guests come back.

• Own the full P&L for your restaurant — understand what is driving your numbers, close the gaps, and bring solutions to your District Manager, not just data
• Drive consistent performance across the metrics that matter: sales, same-restaurant growth, food cost, labor, guest satisfaction, teammate retention, etc.
• Identify performance issues early and move quickly — with the autonomy to act before problems become patterns
• Maintain the operational standards that make Aubergine what it is: food quality, speed of service, cleanliness, and guest experience, every shift

The most important thing a General Manager does at Aubergine is build the next generation of leaders.

• Recruit, hire, and onboard teammates who reflect Aubergine’s values — and do it with the same care you bring to the guest experience
• Develop your Assistant Managers and Senior AMs into leaders who can run the restaurant in your absence — with documented development plans and regular coaching conversations
• Build a bench: know who on your team is ready for more, who is developing, and what they need next to get there
• Conduct timely, constructive performance evaluations and handle people decisions — including corrective action and separations — with fairness, clarity, and consistency
• Create scheduling that serves both the business and the team — managing labor efficiently without burning people out

• Run daily operations across both front and back of house — present, observant, and leading by example on every shift
• Ensure full compliance with food safety standards, health regulations, and Aubergine operating procedures — every day, not just on audit days
• Manage inventory effectively: place accurate orders, control waste, and maintain the food cost discipline that protects your restaurant’s profitability
• Perform regular equipment and facility inspections — scheduling preventive maintenance and escalating corrective needs before they become disruptions
• Oversee catering order execution with the same attention to quality and punctuality as your dine-in operation

• Set the pace for hospitality in your restaurant — be the standard your team sees and follows, not just the person who sets expectations
• Resolve guest complaints diplomatically, empathetically, and quickly — turning difficult moments into reasons for guests to return
• Build a restaurant culture that reflects Aubergine’s values: integrity, customer obsession, fanatical consistency, and joyful teamwork
• Be a visible presence in the dining area — connecting with guests, supporting the team, and modeling the experience we promise

• Execute new menu item launches and limited-time offerings with precision — coordinating team training, prep readiness, and guest-facing rollout so every launch lands at your location the way it was designed
• Champion operational changes introduced by…