General Manager

Nudy's Cafes; Lower Providence Township (PA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

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

Job summary

Nudyscafes in Pennsylvania is seeking a General Manager to own the guest experience, sales, food cost, ordering, inventory, scheduling, and four-wall operations. You will lead a diverse team, drive hospitality, and uphold safety and quality standards.

In this role you will partner with regional leadership, guide staff development, and ensure consistent execution during openings and closings. A comprehensive benefits package accompanies this opportunity.

Qualifications

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

Responsibilities

• Own sales growth, guest experience, hospitality, average check, food cost, ordering, inventory, and operating standards.
• Provide accurate availability, time-off, business demand, and performance input to the RM; execute the RM schedule.
• Ensure qualified Manager-on-Duty coverage for every opening, operating, and closing period.
• Review orders with Culinary Lead; prevent stockouts and over-ordering.
• Coach the Assistant Manager, Culinary Lead, Shift Leaders, and team; conduct timely performance follow-up.
• Inspect interior and exterior restaurant conditions and equipment; report issues promptly.
• Develop a qualified successor and ensure consistent restaurant execution when the GM is away.

Skills

Sales growth

Leadership

Scheduling & labor management

Inventory management

Food safety knowledge

Cash controls & financial stewardship

Tools

Toast

7shifts

Job description

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

General Manager

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.

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