General Manager

Nudy's Cafes; Ardmore (PA); Vor Ort; USD 70.000 - 100.000; Vollzeit

Benefits dieser Stelle

Health insurance

Opportunity for advancement

Paid time off

Training & development

401(k)

401(k) matching

Bonus based on performance

Company parties

Competitive salary

Dental insurance

Free food & snacks

Zusammenfassung

Nudy's Cafes in Ardmore, PA seeks a General Manager to own the guest experience, drive sales, and oversee food cost, ordering, inventory, and scheduling across the restaurant.

You will lead a team, ensure safety and cleanliness, and maintain facilities while upholding company standards and guest hospitality. This role reports to Regional Operations and focuses on consistent, profitable operations.

Qualifikationen

• Restaurant management experience at GM level.
• Knowledge of sales-building, scheduling, inventory, and cost control.
• Proficiency with Toast and 7shifts.
• Food-safety certification and availability for key shifts.

Aufgaben

• Own guest experience, sales, and four-wall operating outcomes.
• Ensure MOD coverage for opening, operating, and closing periods.
• Review orders and manage inventory to prevent stockouts.
• Coach and develop the FOH and BOH teams.
• Maintain facility condition and safety standards.
• Lead scheduling, attendance, and performance follow-up.
• Escalate issues per policy and drive continuous improvement.

Kenntnisse

Restaurant management

Sales building

Schedule execution

Inventory management

Food cost control

Safety compliance

Cash controls

Employee leadership

Toast

7shifts

Operating systems

Tools

Toast POS

7shifts

Jobbeschreibung

Position Purpose

Serve as the single accountable leader for the restaurant. Own the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and all four-wall operating outcomes.

General Manager

Position Purpose

Serve as the single accountable leader for the restaurant. Own the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and all four-wall operating outcomes.

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• 401(k)
• 401(k) matching
• Bonus based on performance
• Company parties
• Competitive salary
• Dental insurance
• Free food & snacks

REPORTS TO

| Regional Operations Manager

DIRECT REPORTS

| Assistant/Floating Manager; Culinary Lead; Shift Leaders; FOH and BOH team

SCOPE

One restaurant; GM I, II, or III based on complexity and readiness

Core Responsibilities

• Own sales growth, guest experience, hospitality, average check/PPA, food cost, ordering, inventory, cleanliness, safety, cash controls, controllable supplies, and operating standards.
• Provide accurate availability, time-off, business demand, and performance input to the RM; execute the RM-issued FOH schedule.
• Ensure qualified Manager-on-Duty coverage for every opening, operating, and closing period.
• Review food and supply orders with the Culinary Lead; maintain pars and prevent stockouts, over-ordering, and unrecorded transfers.
• Coach the Assistant Manager, Culinary Lead, Shift Leaders, and team members during daily operations; complete timely performance follow-up.
• Inspect interior and exterior restaurant conditions and equipment; report issues promptly through the established maintenance process.
• Follow equipment-use, cleaning, warranty, shutdown, and emergency procedures; preserve evidence and prevent unsafe use.
• Provide complete work-order information, facilitate vendor access, and verify that repairs are complete and the restaurant is restored to standard.
• Escalate unresolved, repeat, safety, shutdown, capital, or landlord-related issues to the RM and Coordinator.
• Develop a qualified successor and ensure consistent restaurant execution when the GM is away.

Decision Authority and Escalation

• Make routine restaurant operating, ordering, transfer, guest-recovery, and maintenance-request decisions within approved limits.
• Assign work and coach team members; initiate formal employment action through company procedure.
• No independent labor targets or authority to establish labor strategy.

Measures of Success

• Comparable-sales growth, transactions, average check/PPA, and guest experience.
• Food cost, ordering accuracy, credits, transfer discipline, and stockout reduction.
• Execution of the RM-issued schedule, attendance follow-up, and MOD coverage.
• Audit, food safety, cleanliness, cash control, and facility-condition results.
• Timely work-order reporting, equipment care, access, verification, and repeat-issue reduction.
• Leadership retention, development, and successor readiness.

Leadership and Culture Expectations

• Own the four walls and communicate risks before failure.
• Teach standards continuously while operating.
• Lead with hospitality, pride, care, urgency, and respectful accountability.

Minimum Qualifications

• Restaurant management experience appropriate to the assigned GM level.
• Knowledge of sales building, schedule execution, inventory, food cost, safety, cash controls, and employee leadership.
• Ability to use Toast, 7shifts, and established operating systems.
• Required food-safety certification and availability for key operating periods.

Career Path

Assistant General Manager → GM I → GM II → GM III → Regional Operations Manager- Director of Operations