Restaurant General Manager

Noodles & Company•Savage, MN

9d•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 team members, and takes 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, focused on steady execution, food quality, operational excellence, and a welcoming, accountable workplace. The role includes a variable schedule based on business needs, occasional driving to support restaurant operations, and meeting the physical demands of routine restaurant work. The position is located at 14000 Hwy 13 South, Savage, Minnesota.

Requirements

At least two years of management experience in food service, retail, hospitality, or hotel operations.
Proficiency in back-of-house systems, profit and loss management, and performance reviews.
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.

Responsibilities

Lead, coach, and work alongside restaurant teams to deliver exceptional guest experiences and operational excellence.
Take ownership of restaurant performance, including guest experience, team development, and operational results.
Recruit, hire, train, manage, and develop team members into future leaders.
Set clear expectations, foster accountability, and develop talent through ongoing coaching, recognition, and preparation for future opportunities.
Use back-of-house systems, manage profit and loss, and conduct performance reviews.
Follow operational and inventory control procedures.
Manage scheduling, labor, and expenses, and support local restaurant marketing efforts.
Lead food safety practices that meet company standards for food quality, safety, and cleanliness.
Work a variable schedule, including weekends and holidays, to meet business needs.
Occasionally drive to assist at another restaurant, attend meetings or training, pick up or deliver products, or deliver catering or guest orders.