Restaurant General Manager

Noodles & Company•Harrisburg, PA

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 creates a welcoming, accountable environment while taking 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. The General Manager is responsible for building a high-performing team, maintaining food quality and safety, managing restaurant finances and labor, and supporting smooth operations. The position requires a variable schedule that includes weekends and holidays and occasional driving to support restaurant needs. The posted pay range is USD $60,000–$70,000 per year. The role is located at 5108 Jonestown Road in Harrisburg, Pennsylvania.

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.
Must be at least 18 years old.

Nice To Haves

Restaurant General Manager experience is a strong plus.

Responsibilities

Take ownership of the restaurant as a business, including guest experience, team development, and operational results.
Lead a high-performing team to deliver exceptional guest experiences and operational excellence.
Recruit, hire, train, manage, and develop team members into future leaders.
Set clear expectations, establish accountability, and develop talent through ongoing coaching, recognition, and preparation for future opportunities.
Demonstrate proficiency in back-of-house systems, P&L management, and performance reviews.
Follow operational and inventory control procedures to support smooth, efficient restaurant operations.
Drive restaurant success through scheduling, labor management, expense tracking, and local restaurant marketing efforts.
Lead a culture of food safety that meets company standards for food quality, safety practices, and cleanliness.
Work a variable schedule, including weekends and holidays, with flexibility 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.
Occasionally drive to support restaurant needs, including assisting at another restaurant, attending meetings or training at another location, picking up or delivering products, and delivering catering or guest orders.