Restaurant General Manager

Noodles & Company•Woodridge, IL

4d•$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 is accountable for guest experience, team development, and operational results. It is a hands-on leadership position in a fast-paced restaurant environment, requiring a variable schedule that includes weekends and holidays. Current schedule 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. Occasional driving is required to support restaurant operations, including helping at another restaurant, attending meetings or training, transporting products, and delivering catering or guest orders. The role is based at 1001 75th Street, Woodridge, Illinois. The stated pay range is $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 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, and reaching; lifting up to 55 pounds; and performing routine restaurant tasks, with or without reasonable accommodation.
Ability to obtain and maintain food safety licenses or certifications required by applicable local, state, and federal regulations.
Valid driver’s license.
Must be at least 18 years old.
Ability to work a variable schedule, including weekends and holidays, with flexibility to meet business needs.

Nice To Haves

Restaurant General Manager experience.

Responsibilities

Lead and coach restaurant teams while working alongside them 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 ongoing 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 culture of food safety and uphold company standards for food quality, safe practices, and cleanliness.
Work a variable schedule that includes weekends and holidays and adjust to business needs.
Occasionally drive to assist another restaurant, attend meetings or training, transport products, or deliver catering or guest orders.