General Manager (Patrão)

Job Description

General Manager (Maryland – Bench) | Nando’s PERi-PERi North America

The Tone:
This is a full-time General Manager role at Nando’s PERi-PERi North America, based in Maryland as a bench position, ready to lead a specific restaurant location. Nando’s is building a business that puts people at its heart, aiming to be the most loved restaurant brand in North America by fully answering consumer needs and enduring over time. The General Manager, referred to as Patrão, is central to bringing heat, heart, and soul into the restaurant every day, nurturing a culture rooted in core values, and driving the purpose of Changing Lives Together.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person, Maryland (Bench)

• Team: Leads Assistant Patrão and managers, reports to Area/Managing Director.
• Mission: Owns the full life of the restaurant, growing people, elevating the brand, strengthening commercial performance, and building community partnerships.

What You’ll Actually Do
• People Leadership: Grow, inspire, and lead the restaurant family by creating an inclusive, values-led environment, developing the management team, and building a strong succession bench to ensure Nandoca engagement and growth.
• Brand Experience: Fire up an unforgettable Nando’s experience by coaching and role-modeling, ensuring hospitality, food quality, consistency, speed, and atmosphere across all channels to achieve consistent brand touchpoints and guest advocacy.
• Commercial Performance: Grow the business with balance and purpose by managing the full P&L, shaping long-term strategy, improving gross profit, controlling costs, optimizing labor productivity, and ensuring timely invoice payments and equipment maintenance.
• Community Impact: Create impact beyond the restaurant by honoring the responsibility to change lives, growing confidence and opportunity for Nandocas, building local community partnerships, championing inclusive hiring, and leading sustainability initiatives.
• Operational Oversight: Own the full operational life of the restaurant, making strategic and daily decisions, setting standards, approving hiring and spend, and ensuring end-to-end food safety, health & safety, and licensing compliance to protect people and financial integrity.

The Must-Haves
• Background: Certificate. Manager level requiring a high school diploma or equivalent, with a focus on comprehensive restaurant operations and management.
• Experience: 4-6 years of restaurant management experience, specifically including shift and team leadership, with a track record of successfully running all aspects of a restaurant (people, food, operations, safety, sales).
• Skills: Proven ability to deliver KPIs (sales growth, labor control, food quality), manage P&L, lead and develop teams (including hiring and training), manage inventory and food safety routines, execute brand standards, and effectively resolve guest issues. Required certifications include SERV Safe Manager, and where applicable, Allergen Awareness & Alcohol Safety.