General Manager

Odd Rabbit is seeking a motivated, kind, & hard working General Manager. We are a new concept from the team behind Glo Noodle House in Denver / Vail, slated to open in February / March 2026.

Position Summary :

Run day to day operations, uphold service standards, and be a leader for our service team.

Our ideal candidate is someone who :

• Has an eye for detail, as well as a big picture mindset
• Has an ownership mentality and interest in growing within the company
• Works quickly & efficiently
• Is willing to help in any way possible : bussing, hosting, running food-whatever contributes to the best overall guest & employee experience on any given day.
• Is solution-oriented and able to problem solve
• Works well under pressure
• Communicates clearly, and constantly
• Cares about the development of our staff as a whole and on an individual level.
• Takes initiative
• Is kind, but firm and confident when giving direction
• Leads by example
• Is warm and patient with guests

Position Responsibilities :

All other responsibilities as dictated by the business or assigned by Management

Requirements :

Current TIPS and Servsafe certification (if not current, Odd Rabbit will cover the cost of both)

Odd Rabbit can offer you :

OUR MISSION STATEMENT

We exist to break the mold from the conventional restaurant experience. glo's culture goes beyond our walls, our employees are paramount to our success and we value / recognize that. We take care of our community through top level hospitality, unmatched generosity, approachable experimentation, and most importantly - damn good food & drinks.

HOSPITALITY / GENEROSITY

Hospitality and generosity are at the core of how we operate. This includes both staff and guests. If we extend these values to each other, we believe it will translate to the guests. To us, hospitality means treating strangers and friends alike. It means welcoming one another into our home (restaurant), and going the extra mile to make the experience special. Generosity applies to all aspects of operating our restaurant. We will demonstrate this through our food and drink : Never letting anyone walk out the door hungry or unsatisfied, making the cocktail 3 times if it means getting it just right, accommodating the most complicated of allergies if it means someone feels safe at our table. It can also be demonstrated in the ways we conduct ourselves : taking the time to fill a guest s water glass once more before they leave, holding the door open for someone even when you re in the weeds, listening to someones story with enthusiasm and eye contact, or rolling that extra silverware for the co-worker who is having a bad day.