General Manager

Nudy's Cafes•Lower Providence 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 all 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 actions are initiated through company procedure. The General Manager does not set independent labor targets or establish labor strategy. Success is assessed through sales and guest experience, food-cost and inventory performance, schedule and MOD execution, audit and safety results, facility care, and leadership development.

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, and 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 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.