Restaurant GM: Lead People, Profit & Guest Experience

Noodles Sioux Falls 5005 South Louise Ave; Sioux Falls (SD); On-site; USD 65,000 - 90,000; Full time

Job summary

Noodles & Company in Sioux Falls, SD seeks a General Manager to lead daily restaurant operations, drive guest satisfaction, and uphold the brand's culture.

You will oversee P&L, staffing, training, and execution of company initiatives, while building a high-performance team and ensuring the highest standards of food quality and safety. The role requires a 47.5-hour work week, including nights, weekends and holidays.

Qualifications

• Minimum of three years restaurant/retail experience and two years of management.
• Must be at least 18 years old.
• Ability to handlesensitive information and situations with skill and discretion
• Ability to make guests smile uncontrollably
• Must thrive in a fast-paced environment
• Must have a strong work ethic and accountability
• Willingness and ability to work nights, weekends and holidays
• Position may require walking, standing and lifting up to 55 pounds

Responsibilities

• Delegate responsibilities to your team of rock stars.
• Manage with integrity, live the culture and beliefs of Noodles & Company.
• Roll out company initiatives in your restaurant with full force.
• Continually review restaurant operations to identify issues and opportunities for improvement.
• Surprise every guest with the experience and make them feel like family.
• Give team members timely and actionable feedback on their performance.
• Manage and motivate team members through positive leadership.
• Strive to exceed company standards in food quality, food safety, and cleanliness.

Skills

Leadership

P&L Management

Guest service oriented

Team development

Job description

Noodles & Company in Sioux Falls, SD seeks a General Manager to lead daily restaurant operations, drive guest satisfaction, and uphold the brand's culture.

You will oversee P&L, staffing, training, and execution of company initiatives, while building a high-performance team and ensuring the highest standards of food quality and safety. The role requires a 47.5-hour work week, including nights, weekends and holidays.