General Manager

Nudy's Cafes•Concord Township, 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 has direct reports including the Assistant/Floating Manager, Culinary Lead, Shift Leaders, and FOH and BOH team members. 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 action is initiated through company procedure. The General Manager does not independently set labor targets or establish labor strategy. Success is measured through sales and guest-experience results; food cost, ordering accuracy, and stockout reduction; execution of the RM-issued schedule and MOD coverage; audit, food-safety, cleanliness, cash-control, and facility-condition results; maintenance follow-through; and leadership development and successor readiness. The role is expected to own the restaurant, communicate risks before failure, teach standards continuously, 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 accurate availability, time-off, business-demand, and performance input to the Regional Operations Manager, 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.