General Manager

Nudy's Cafes; Conshohocken (Montgomery County); 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

Dental insurance

Free food & snacks

Zusammenfassung

Nudy's Cafes seeks a hands-on General Manager to own the guest experience, sales, and four-wall operations at one restaurant in Montgomery County. You will lead the team, manage food costs, ordering, inventory, and scheduling while upholding safety and quality standards.

You’ll develop staff, ensure shift coverage, maintain facilities, and drive hospitality-focused performance. Reporting to the Regional Operations Manager, you’ll influence daily operations and growth through leadership and

Qualifikationen

• Restaurant management experience required.
• Knowledge of sales building, inventory, food cost, safety and cash controls.
• Experience with Toast and 7shifts.
• Food-safety certification required.

Aufgaben

• Own sales growth and guest experience.
• Manage ordering, inventory, and food cost.
• Ensure scheduling coverage and MOD coverage.
• Coach and develop team members daily.
• Inspect facilities and equipment; report issues promptly.
• Escalate issues to RM and Coordinator.
• Develop a qualified successor for continuity.

Kenntnisse

Restaurant management

Sales growth

Inventory management

Food cost control

Cash controls

Team leadership

Scheduling

Safety compliance

Vendor coordination

Operational excellence

Tools

Toast

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