General Manager (Sur La Table)

As a General Manager at Sur La Table, you play a key role in the success of the store by leading high-performing retail and culinary teams that inspire customers throughout every stage of their culinary experience.

Key Responsibilities

Leadership & Team Development

• Recruit, develop and retain a high-performing team to meet the business needs of both culinary and retail.
• Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.
• Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.

Customer Experience & Brand Representation

• Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.
• Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.
• Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture.
• Address customer concerns and resolve issues in a timely manner to maintain satisfaction and loyalty.

Sales & Business Performance

• Develop and implement strategies, including effective merchandising, marketing, and customer engagement, to exceed sales and financial goals across culinary and retail operations.
• Monitor and analyze key performance metrics daily to identify opportunities and optimize store performance.
• Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales.

Operations & Compliance

• Oversee daily store operations, ensuring compliance with company policies and procedures.
• Maintain accurate inventory levels, minimize shrink, and ensure proper product merchandising.
• Ensure store safety and cleanliness, addressing any maintenance needs promptly.

Physical Requirements

• Ability to communicate verbally and work cooperatively with associates and customers.
• Ability to remain standing for up to 5 hours at a time.
• Ability to move about the store coaching and directing associates; selling to customers and retrieving merchandise from stockroom or sales floor.
• Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.
• Ability to lift and/or move merchandise weighing up to 50 lbs.
• Ability to ascend/descend ladders to retrieve and/or move merchandise.
• Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.
• Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.
• Regular and predictable attendance.

Qualifications & Experience

• Must be 21 years of age or older at the time of employment.
• 3+ years of retail management experience, preferably in a specialty or culinary retail environment.
• Current Food Manager Certification, or ability to acquire certification as needed.
• Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.
• Strong leadership skills with the ability to inspire, develop, and retain a high performing team.
• Excellent communication, problem-solving, and decision-making abilities.
• Passion for community engagement and providing exceptional customer experiences.
• Proficiency in Microsoft Office and retail management systems preferred.