Restaurant General Manager

Noodles & Company•Chanhassen, MN

6d•$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 oversees day-to-day restaurant operations, develops high-performing teams, and takes ownership of guest experience, team development, and operational results. This is a hands-on leadership role in a fast-paced restaurant environment, focused on steady execution, food quality, accountability, and creating a welcoming workplace. The role includes a variable schedule with weekends and holidays, plus occasional driving to support restaurant needs. 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. 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, including 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 required food safety licenses or certifications in accordance with applicable regulations.
Valid driver’s license.
Must be at least 18 years old.
Availability for a variable schedule, including weekends and holidays.

Nice To Haves

Restaurant General Manager experience.

Responsibilities

Lead and coach the restaurant team 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.
Manage back-of-house systems, P&L, and performance reviews.
Follow operational and inventory control procedures to support 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, and maintain flexibility to meet business needs.
Occasionally drive to assist at another restaurant, attend meetings or training at another location, pick up or deliver products, or deliver catering or guest orders.