General Manager

Nudy's Cafes•Conshohocken, PA

7d•$65,000 - $75,000

About The Position

The General Manager is the single accountable leader for one restaurant, with responsibility for the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and overall four-wall operating outcomes. The assigned level—GM I, II, or III—is based on restaurant complexity and readiness. The role reports to the Regional Operations Manager and directly leads the Assistant/Floating Manager, Culinary Lead, Shift Leaders, and FOH and BOH team. The General Manager owns 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 actions are initiated through company procedure. The General Manager does not independently set 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 that manager. Success is measured through sales and guest experience, food-cost and inventory performance, schedule execution and MOD coverage, safety and cleanliness results, facility and equipment care, and leadership development. The General Manager is expected to develop a qualified successor and maintain consistent restaurant execution during their 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 accurate availability, time-off, business-demand, and performance input to the Regional Operations Manager, and execute the FOH 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 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 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 and coach team members; initiate formal employment action through company procedure.
Communicate risks before failure, continuously teach standards while operating, and lead with hospitality, pride, care, urgency, and respectful accountability.