Restaurant General Manager — Growth & Guest Experience Leader

Nudyscafes; West Chester (Chester County); On-site; USD 70,000 - 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 the United States is seeking a General Manager to lead a single-restaurant operation. You will own the guest experience, drive sales, manage food cost, inventory, scheduling, and facilities, while developing the team and ensuring four-wall operating standards.

The GM will report to the Regional Operations Manager and supervise a team including Assistant/ Floating Manager, Culinary Lead, Shift Leaders, and FOH/BOH staff.

Qualifications

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

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.

Skills

Leadership

Sales growth

Guest experience

Team development

Tools

Toast

7shifts

Job description

Nudyscafes in the United States is seeking a General Manager to lead a single-restaurant operation. You will own the guest experience, drive sales, manage food cost, inventory, scheduling, and facilities, while developing the team and ensuring four-wall operating standards.

The GM will report to the Regional Operations Manager and supervise a team including Assistant/ Floating Manager, Culinary Lead, Shift Leaders, and FOH/BOH staff.