Restaurant General Manager

Noodles & Company•Woodridge, IL

5d•$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 involves steady execution, developing strong teams, and taking ownership of the food, people, and restaurant. The General Manager oversees day-to-day operations and fosters a welcoming, accountable environment while driving guest experience, team development, and operational results. This is a hands-on leadership role in a fast-paced restaurant environment. The General Manager recruits, hires, trains, manages, and develops team members; oversees operations, inventory, scheduling, labor, expenses, and local marketing; and leads food safety, quality, and cleanliness practices. The position requires a variable schedule, including weekends and holidays, and occasional driving to support restaurant needs.

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 obtain and maintain 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.
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.

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, create accountability, and develop talent through coaching, recognition, and preparation for future opportunities.
Follow operational and inventory control procedures.
Drive restaurant success through scheduling, labor management, expense tracking, and local restaurant marketing.
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.
Occasionally drive to assist another restaurant, attend meetings or training at another location, pick up or deliver products, or deliver catering or guest orders.