General Manager

Nudy's Cafes•Haverford Township, PA

7d•$65,000 - $75,000

About The Position

The General Manager is the single accountable leader for one restaurant and owns its 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—depends 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 front- and back-of-house team members. The General Manager is responsible for routine restaurant operating decisions within approved limits, including ordering, transfers, guest recovery, and maintenance requests. The role provides availability, time-off, business-demand, and performance input to the Regional Operations Manager and executes the schedule issued by that manager; it does not have independent authority to set labor targets or labor strategy. The General Manager ensures Manager-on-Duty coverage during every opening, operating, and closing period, develops the leadership team and a qualified successor, and maintains consistent execution when away. The role emphasizes hospitality, pride, care, urgency, respectful accountability, continuous teaching of standards, and proactive communication of risks. Success is measured through sales and guest-experience results; food cost and inventory discipline; schedule execution and MOD coverage; audit, food-safety, cleanliness, cash-control, and facility results; equipment care and resolution of maintenance issues; and leadership retention, development, and successor readiness.

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; 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 par levels 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 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.
Communicate operating risks before failure and continuously teach standards while operating.