General Manager

Responsive recruiter

• 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.

• 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

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.

• 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.

• 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.

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

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

Compensation: $65,000.00 - $75,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Nudy's Cafes has been a proud member of the Greater Philadelphia community for over 40 years as the "go to" casual breakfast & lunch spot providing quick and delicious meals at a reasonable price! Customers join us to experience our award-winning food, dedicated staff & small town hospitality.

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