General Manager - Graceland

BIBIBOP•Columbus, OH

About The Position

The General Manager owns the overall performance of one BIBIBOP restaurant, including sales, profit, guest satisfaction, food safety, and team performance. The role leads approximately 25 to 50 team members and 3 to 5 shift leaders or assistant managers, and reports to the District or Area Manager. The General Manager has autonomy to lead the location and make decisions, while spending most of the week on the restaurant floor coaching in real time and using the remaining time to plan labor, review results, build sales, and develop future leaders. BIBIBOP serves Korean-inspired cuisine made with fresh, healthy ingredients and promotes well-being in its communities. The General Manager supports this mission by maintaining quality and service standards, building a respectful and inclusive team culture, and delivering strong restaurant and financial results.

Requirements

At least 18 years old and authorized to work in the United States.
At least 3 years of management or leadership experience in a restaurant or high-volume retail environment.
Strong working knowledge of restaurant operations, including inventory, scheduling, and budgeting.
Proven P&L accountability and a track record of meeting sales, labor, and food cost targets.
ServSafe Manager certification, or ability to earn it within 60 days of hire.
High school diploma or equivalent.
Valid driver's license and reliable transportation.
Ability to stand and walk for up to 10 hours per shift.
Ability to lift and carry up to 50 pounds.
Ability to bend, reach, and move quickly in a fast-paced kitchen and front-of-house environment.
Ability to work around hot equipment, sharp tools, cleaning chemicals, and walk-in coolers and freezers.

Nice To Haves

At least 5 years of restaurant management experience, including experience as a General Manager or Assistant General Manager in fast casual or quick service.
Experience with POS, labor scheduling, and inventory systems.
Associate's or bachelor's degree in hospitality, business, or a related field.
Bilingual in English and Spanish.
Demonstrated ability to lead from the floor, develop people, use P&L data to grow sales and profit, deliver guest-focused service, maintain high standards, stay calm under pressure, communicate clearly, and lead with integrity and accountability.

Responsibilities

Oversee restaurant operations to deliver high food quality, service, and efficiency.
Run fast, accurate, friendly service across counter, catering, and digital or delivery orders, meeting brand standards for speed, accuracy, and cleanliness.
Respond promptly and professionally to guest complaints, comments, and online reviews; follow up with guests and address recurring issues.
Maintain equipment, schedule preventive maintenance, and promptly escalate repairs.
Recruit, hire, and onboard team members and shift leaders to maintain staffing levels.
Train team members and certify them on stations, food safety, and service standards.
Coach team members daily, provide in-the-moment feedback, conduct performance reviews, and address performance or conduct issues fairly and promptly.
Lead, develop, and inspire the team; build a pipeline of shift leaders and assistant managers for promotion.
Foster a respectful, safe, and inclusive workplace that supports morale and retention.
Own the restaurant P&L and budget, including sales, food cost, labor cost, and controllable expenses.
Build sales through local marketing, community engagement, catering, digital and loyalty programs, and upselling.
Create weekly schedules based on forecasts, balancing labor targets and service needs.
Monitor inventory and place orders to meet demand while minimizing waste and variance.
Enforce cash-handling policies, including till counts, deposits, and safe audits.
Enforce food safety, sanitation, and workplace safety procedures on every shift.
Prepare for and pass health inspections and internal brand audits.
Follow company policies and procedures and comply with labor laws, including rules on minor labor, breaks, and timekeeping.
Lead from the floor during peak periods and keep the team and district leadership informed.
Work approximately 50 hours per week, typically across opening, closing, and mid shifts, including evenings, weekends, and holidays as needed.

Benefits

Performance bonus tied to sales, profit, and guest satisfaction results.
Medical, dental, and vision insurance.
401(k) with company match.
Paid time off.
Employee Assistance Program (EAP).
Healthy activity reimbursement.
Free meals during shifts and discounts outside of work.
Leadership training and coaching.
Career advancement pathways, including multi-unit leadership.
Predictable schedule intended to respect personal time while meeting business needs.
Opportunities to participate in community service.
Competitive salary based on experience.