General Manager

Nudy's Cafes•Uwchlan Township, PA

7d•$65,000 - $75,000

About The Position

The General Manager is the single accountable leader for one restaurant, with the assigned level (GM I, II, or III) based on restaurant complexity and readiness. The role owns the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and overall four-wall operating outcomes. The General Manager reports to the Regional Operations Manager and directly oversees the Assistant/Floating Manager, Culinary Lead, Shift Leaders, and FOH and BOH team. The General Manager makes routine restaurant operating, ordering, transfer, guest-recovery, and maintenance-request decisions within approved limits. The role assigns work and coaches team members, while formal employment action is initiated through company procedure. The General Manager does not set independent labor targets or establish labor strategy; the role provides availability, time-off, business-demand, and performance input to the Regional Operations Manager and executes the schedule issued by the RM. Success is measured through sales growth, transactions, average check/PPA, guest experience, food cost and ordering accuracy, schedule execution, attendance follow-up, Manager-on-Duty coverage, audit and food-safety results, cleanliness, cash controls, facility condition, maintenance follow-through, team development, retention, and successor readiness. The General Manager is expected to own the restaurant, communicate risks before failure, teach standards while operating, and lead with hospitality, pride, care, urgency, and respectful accountability.

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 the Regional Operations Manager with accurate availability, time-off, business-demand, and performance input, and execute the RM-issued FOH schedule.
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 promptly report issues 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 that 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 the General Manager is away.
Make routine restaurant operating, ordering, transfer, guest-recovery, and maintenance-request decisions within approved limits.
Assign work and coach team members; initiate formal employment action through company procedure.