Restaurant Assistant General Manager

Noodles & Company•Schaumburg, IL

4d•Onsite

About The Position

Noodles & Company is hiring an Assistant General Manager to lead, coach, and work alongside restaurant teams to deliver great food and welcoming guest experiences. The role supports daily restaurant operations and partners with the General Manager to drive operational excellence in a fast-paced, hands-on environment. Assistant General Managers lead by example, develop team members, and help create 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 needs, such as assisting at another restaurant, attending meetings or training, transporting products, or delivering catering or guest orders. A valid driver’s license is required.

Requirements

At least one year of management or leadership experience.
Strong verbal and written communication skills.
Conflict-resolution skills.
Must be at least 18 years old.
Valid driver’s license.
Ability to meet the physical requirements of the role, with or without reasonable accommodation, including standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks.
Ability to work 45 hours per week on a variable schedule, including opening, mid, and closing shifts, 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.
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 the required variable schedule, including opening, mid, and closing shifts, weekends, and/or holidays.
Obtain and maintain any food-safety licenses or certifications required by local, state, and federal regulations.
Drive occasionally to support restaurant operations, including assisting at another restaurant, attending meetings or training, transporting products, or delivering catering or guest orders.