Restaurant General Manager

Noodles & Company•Vadnais Heights, MN

18d•$58,000 - $68,000•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 role leads day-to-day restaurant operations, develops team members, and takes ownership of guest experience, team development, and operational results. The General Manager works in a fast-paced, hands-on restaurant environment and builds a welcoming, accountable team culture while maintaining food quality, safety, and cleanliness standards. The position includes a variable schedule with opening, mid, closing, and other shifts based on restaurant needs, including weekends and holidays. Occasional driving is required to support restaurant needs, such as assisting another restaurant, attending meetings or training, picking up or delivering products, and delivering catering or guest orders. The position is located at 1020 Highway 96 East, Vadnais Heights, Minnesota. The listed pay range is USD $58,000–$68,000 per year.

Requirements

At least two years of management experience in food service, retail, hospitality, or hotel operations.
Proficiency in back-of-house systems, P&L management, and performance reviews.
Strong conflict-resolution skills and clear verbal and written communication.
Ability to work a variable schedule, including weekends and holidays, with flexibility to meet business needs.
Ability to meet physical requirements that may include prolonged standing, bending, twisting, reaching, lifting up to 55 pounds, and routine restaurant tasks, with or without reasonable accommodation.
Ability to obtain and maintain required food-safety licenses or certifications in accordance with local, state, and federal regulations.
Valid driver’s license; occasional driving is required.
Must be at least 18 years old.

Nice To Haves

Restaurant General Manager experience is a strong plus.

Responsibilities

Lead, coach, and work alongside restaurant teams to deliver exceptional guest experiences and operational excellence.
Take ownership of the restaurant as a business, 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 coaching, recognition, and preparation for future opportunities.
Use back-of-house systems and manage P&L, performance reviews, scheduling, labor, expenses, and local restaurant marketing.
Follow operational and inventory control procedures to support efficient restaurant operations.
Lead a food-safety culture that meets company standards for food quality, safety practices, and cleanliness.
Work a variable schedule, including weekends and holidays, and adapt to business needs.
Occasionally drive to support restaurant needs, including visiting other locations, attending meetings or training, and picking up or delivering products, catering, or guest orders.
Obtain and maintain required food-safety licenses or certifications in accordance with applicable regulations.