Restaurant General Manager

Noodles & Company•Chanhassen, MN

8d•$60,000 - $70,000•Onsite

About The Position

Noodles & Company is hiring a General Manager to lead, coach, and work alongside restaurant teams to deliver exceptional guest experiences. The General Manager leads day-to-day restaurant operations, develops team members, and takes ownership of the restaurant’s guest experience, team development, and operational results. This is a hands-on leadership role in a fast-paced restaurant environment, focused on steady execution, operational excellence, food quality, and a welcoming, accountable workplace. The role includes recruiting, hiring, training, managing, and developing team members; managing restaurant performance and finances; maintaining operational, inventory, and food-safety standards; and supporting business needs through a variable schedule. Occasional driving is required to support restaurant operations, including assisting at another restaurant, attending meetings or training, handling products, or delivering catering or guest orders. The position is located at 945 W. 78th Street, Suite 110, Chanhassen, Minnesota.

Requirements

At least two years of management experience in food service, retail, hospitality, or hotel operations.
Proficiency in back-of-house systems and P&L management.
Strong conflict-resolution skills and clear verbal and written communication.
Ability to meet the physical requirements of the role, which may include standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation.
Ability to obtain and maintain any required food-safety licenses or certifications in accordance with local, state, and federal regulations.
Valid driver’s license.
At least 18 years old.

Nice To Haves

Restaurant General Manager experience is a strong plus.

Responsibilities

Lead, coach, and work alongside the restaurant team to deliver exceptional guest experiences and operational excellence.
Take ownership of restaurant success, including guest experience, team development, and operational results.
Recruit, hire, train, manage, and develop team members into future leaders.
Set clear expectations, create accountability, and develop talent through ongoing coaching, recognition, and preparation for future opportunities.
Use back-of-house systems, manage P&L, and conduct performance reviews.
Follow operational and inventory control procedures to support efficient restaurant operations.
Drive restaurant performance through scheduling, labor management, expense tracking, and local restaurant marketing.
Lead a food-safety culture that meets company standards for food quality, safety practices, and cleanliness.
Work a variable schedule that includes weekends and holidays and flex to meet business needs. Current expectations include one opening shift, two mid shifts (11 a.m.–8 p.m.), one closing shift, and one additional shift based on restaurant needs.
Drive occasionally to support restaurant needs, including helping at another restaurant, attending meetings or training at another location, picking up or delivering products, and delivering catering or guest orders.