Restaurant Assistant General Manager

Noodles & Company•Golden Valley, MN

About The Position

The Assistant General Manager helps lead restaurant operations at Noodles & Company, working alongside the General Manager and restaurant team to deliver great food and welcoming guest experiences. The role involves hands-on leadership in a fast-paced environment, developing team members, supporting daily operations, and fostering a positive, accountable workplace. The position works 45 hours per week on a variable schedule that includes opening, mid, and closing shifts, as well as weekends and/or holidays. Current scheduling expectations include one opening shift, two mid shifts (11 a.m.–8 p.m.), one closing shift, and one additional shift based on restaurant needs; these expectations may change with business needs. Occasional driving is required to support restaurant operations, and a valid driver’s license is required.

Requirements

At least one year of management or leadership experience.
Strong verbal and written communication skills and conflict-resolution skills.
Ability to meet the physical requirements of the role, including standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation.
Obtain and maintain any required food-safety licenses or certifications in accordance with local, state, and federal regulations.
Valid driver’s license.
Must be at least 18 years old.
Availability to work 45 hours per week on a variable schedule, including weekends and/or holidays.

Nice To Haves

Management experience in food service, retail, hospitality, or hotel operations.
Restaurant management experience.

Responsibilities

Lead a high-performing team alongside the General Manager to deliver operational excellence in a fast-paced, hands-on restaurant environment.
Create exceptional guest experiences and foster a welcoming, supportive environment for the team.
Recruit, hire, train, and manage restaurant team members and shift managers.
Set clear expectations, promote accountability, and support team member growth through ongoing coaching, development, and recognition.
Follow operational, inventory, and food safety procedures to maintain consistent restaurant standards.
Assist with scheduling, labor management, expense control, and local restaurant marketing efforts.
Lead a culture of food safety that meets company standards for food quality, safety practices, and cleanliness.
Work a variable schedule that includes opening, mid, and closing shifts, as well as weekends and/or holidays.
Occasionally drive to support restaurant needs, including assisting at another restaurant, attending meetings or training at another location, picking up or delivering products, and delivering catering or guest orders.