Kendall Square - Assistant General Manager

About Noodle Lab

Noodle Lab brings the soul of Asian street food to fast casual dining. We're a locally owned, fast-growing concept with locations at Kendall Square in Cambridge and the Boston Public Market — and we're expanding, with a second Kendall Square location on the way. Rooted in generations-old family recipes and a commitment to authentic, responsibly sourced ingredients, we craft exceptional noodle dishes that celebrate tradition and bold culinary innovation. From perfectly seasoned broths to hand-crafted toppings and house-made components, every bowl reflects our uncompromising commitment to quality, creativity, and the guest experience — served fast, priced fair, in a space that captures the energy of the street markets that inspired it. We believe great food is built by great teams, and we're always looking for passionate, driven people who want to be part of something delicious.

This role is ideal for someone who enjoys leading from the front — coaching a team, keeping operations running smoothly, and stepping in wherever the day needs you most. You'll have the flexibility to work across either or both of our Kendall Square locations, or the Boston Public Market. If you're excited about authentic flavor, fast-paced energy, and building something with a growing local concept, we'd love to hear from you.

Position Summary

The Assistant General Manager ("AGM") is a hands-on leadership role responsible for bringing Noodle Lab's mission, values, and standards to life for our guests and Team Members every day. Partnering with the General Manager, the AGM helps drive store action plans, financial performance, and the development of hourly Team Members across our locations. The AGM supports the General Manager in overall restaurant operations — including scheduling, forecasting, labor management, and inventory — and is expected to grow into competency-based leadership and operational mastery over time. You'll have the flexibility to work across either or both of our Kendall Square locations, or the Boston Public Market.

What You'll Do

Operations

• Assist the General Manager in managing daily restaurant operations, including opening and closing procedures.

• Ensure adherence to Noodle Lab's standards for food quality, service, and cleanliness.

• Assist with administrative tasks such as inventory management and maintaining operational records.

Team Leadership

• Supervise and support Team Members with training, coaching, and performance feedback.

• Support the General Manager with scheduling and staffing.

• Assist with addressing Team Member issues and conflicts to maintain a positive work environment.

Guest Experience

• Enhance the guest experience by upholding high service standards and promptly addressing customer concerns.

• Implement strategies to help boost customer satisfaction and loyalty.

• Lead by example in customer service and encourage the team to follow suit.

Financial Management

• Oversee inventory management, supply ordering, and cost control to maintain profitability.

• Support the management of financial aspects, including tracking sales, cash handling, and adhering to budget guidelines.

• Assist with preparing financial reports, analyzing performance metrics, and identifying areas for improvement.

• Assist with ensuring accurate financial record-keeping and compliance with cash handling procedures.

Food Safety & Compliance

• Assist with overseeing food safety practices, including HACCP protocols and applicable local health codes, and ensure the team is trained on proper procedures.

Collaboration & Special Projects

• Support the General Manager in report preparation and action plan implementation.

• Collaborate with culinary leadership on the execution of seasonal and limited-time menu offerings.

• Participate in special projects and initiatives to drive restaurant success, and support the General Manager as needed.

• Assist with any additional duties as assigned by the General Manager or higher management.

Qualifications

• 3–5 years of progressive culinary or restaurant experience, including 1–2 years in a supervisory or management role.

• Strong leadership, communication, and interpersonal skills, with a proven record of great customer service.

• Comfortable managing financial basics like budgeting, cost control, and cash handling.

• Working knowledge of health, safety, and sanitation regulations.

• Adaptable, resilient, and effective under pressure in a fast-paced environment.

• Open to feedback, collaborative, and committed to an inclusive team culture.

• Willing to work flexible hours, including nights, weekends, and holidays, and to travel between locations as needed.

• High school diploma or equivalent required; degree or diploma from an accredited culinary institution a plus.

• Familiarity with Asian cuisine, noodle dishes, or Southeast Asian street food concepts is a plus.

Required Certifications

• ServSafe Food Handler Certification — Required

• ServSafe Food Manager Certification — Required

• ServSafe Allergens Certification — Required

• Emergency Response Training Certification — Required

• HACCP Certification — Preferred; applicants with existing certification will be given priority consideration.

• CPR / First Aid Certification — Preferred; training support available through Noodle Lab LLC

Compensation & Benefits

• Hourly Pay Rate: Commensurate with experience and certifications held

• Quarterly Bonus: Position is bonus eligible, distributed per company policy

• Performance Reviews: Conducted regularly with opportunity for merit-based increases

• Scheduling: Flexible scheduling; full-time position

• Employee Meal Benefit: Discounted dining

• Paid Sick Leave: Provided as required by applicable federal, state, and local law

• Growth Opportunities: Clear path toward General Manager and beyond as Noodle Lab continues to grow and expand

Work Environment

• Fast-paced, high-volume kitchen and counter-service environment; extended periods of standing required.

• Must be able to lift and carry up to 50 lbs as part of routine kitchen and service duties.

• Exposure to high temperatures, commercial kitchen equipment, and fast-paced service conditions is expected.

• Requires the ability to work independently, lead a team under pressure, and actively participate in hands-on kitchen tasks simultaneously.