General Manager

Nudy's Cafes•Schuylkill Township, PA

7d•$65,000 - $75,000

About The Position

The General Manager is the single accountable leader for one restaurant and owns the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and four-wall operating outcomes. The assigned level—GM I, II, or III—is based on restaurant complexity and readiness. The General Manager reports to the Regional Operations Manager and directly leads the Assistant/Floating Manager, Culinary Lead, Shift Leaders, and FOH and BOH team. The role is responsible for sales growth, hospitality, average check/PPA, food cost, inventory, cleanliness, safety, cash controls, supplies, and operating standards. The General Manager provides availability, time-off, business-demand, and performance input to the Regional Operations Manager and executes the schedule issued by that manager. They ensure qualified Manager-on-Duty coverage for every operating period, review orders with the Culinary Lead, coach and develop the team, and maintain restaurant and equipment condition. The General Manager follows equipment and emergency procedures, reports and escalates maintenance issues, supports vendor access, and verifies that repairs are complete. They make routine restaurant decisions within approved limits, while labor targets and strategy remain outside their independent authority. The role also includes developing a qualified successor and sustaining consistent execution during the General Manager’s absence.

Requirements

Restaurant management experience appropriate to the assigned GM level.
Knowledge of sales building, schedule execution, inventory, food cost, safety, cash controls, and employee leadership.
Ability to use Toast, 7shifts, and established operating systems.
Required food-safety certification.
Availability for key operating periods.

Responsibilities

Own sales growth, guest experience, hospitality, average check/PPA, food cost, ordering, inventory, cleanliness, safety, cash controls, controllable supplies, and operating standards.
Provide availability, time-off, business-demand, and performance input to the Regional Operations Manager, and execute the schedule issued by the Regional Operations Manager.
Ensure qualified Manager-on-Duty coverage for every opening, operating, and closing period.
Review food and supply orders with the Culinary Lead; maintain pars and prevent stockouts, over-ordering, and unrecorded transfers.
Coach the Assistant Manager, Culinary Lead, Shift Leaders, and team members during daily operations, and complete timely performance follow-up.
Inspect interior and exterior restaurant conditions and equipment, and report issues promptly through the established maintenance process.
Follow equipment-use, cleaning, warranty, shutdown, and emergency procedures; preserve evidence and prevent unsafe equipment use.
Provide complete work-order information, facilitate vendor access, and verify repairs are complete and the restaurant is restored to standard.
Escalate unresolved, repeat, safety, shutdown, capital, or landlord-related issues to the Regional Operations Manager and Coordinator.
Develop a qualified successor and ensure consistent restaurant execution when away.
Make routine restaurant operating, ordering, transfer, guest-recovery, and maintenance-request decisions within approved limits.
Assign work, coach team members, and initiate formal employment action through company procedure.