General Manager

Nudy's Cafes•Lower Merion 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 overall four-wall operating outcomes. The role is designated GM I, II, or III based on restaurant complexity and readiness and reports to the Regional Operations Manager. Direct reports include the Assistant/Floating Manager, Culinary Lead, Shift Leaders, and FOH and BOH team members. The General Manager leads daily restaurant operations, makes routine decisions within approved limits, coaches the team, and ensures consistent execution of operating standards. The role has no independent labor targets or authority to establish labor strategy. A qualified Manager-on-Duty must be in place for every opening, operating, and closing period. The General Manager is also responsible for developing a qualified successor and maintaining restaurant execution during absences. The position requires restaurant management experience appropriate to the assigned GM level; knowledge of sales building, schedule execution, inventory, food cost, safety, cash controls, and employee leadership; the ability to use Toast, 7shifts, and established operating systems; required food-safety certification; and availability for key operating periods.

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; 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; complete timely performance follow-up.
Inspect interior and exterior restaurant conditions and equipment; 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 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.
Lead with hospitality, pride, care, urgency, and respectful accountability; teach standards continuously while operating and communicate risks before failure.