General Manager - Boardman

BIBIBOP•Perrysburg, OH

11d•Onsite

About The Position

The General Manager owns the full performance of one BIBIBOP restaurant: sales, profit, guest satisfaction, food safety, and the team that delivers them. You lead a crew of roughly 25 to 50 team members and 3 to 5 shift leaders or assistant managers, and you report to the District or Area Manager. You'll have real autonomy to lead your team and make decisions for your location. This is a hands-on role: you spend most of your week on the floor coaching in real time, and the rest planning labor, reviewing results, building sales, and developing your next leaders.

Requirements

At least 18 years old and authorized to work in the U.S.
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, with a track record of hitting sales, labor, and food cost targets.
ServSafe Manager certification, or the ability to earn it within 60 days of hire.
High school diploma or equivalent.
Valid driver's license and reliable transportation.

Nice To Haves

5+ years of restaurant management experience, including time 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.

Responsibilities

Oversee all restaurant operations to deliver the highest levels of food quality, service, and efficiency.
Run fast, accurate, friendly service across the counter, catering, and digital or delivery orders.
Hit brand standards for speed of service, order accuracy, and cleanliness on every shift.
Own guest follow-up: respond to complaints, comments, and online reviews promptly and professionally, close the loop with the guest, and turn recurring issues into fixes.
Maintain equipment, schedule preventive maintenance, and escalate repairs quickly.
Recruit, hire, and onboard team members and shift leaders to keep the restaurant fully staffed.
Provide consistent training, and certify the team on stations, food safety, and service standards.
Coach every day: give in-the-moment feedback, run performance reviews, and address performance or conduct issues promptly and fairly.
Lead, develop, and inspire the team to reach their full potential, building a bench of shift leaders and assistant managers ready for promotion.
Build a culture where the team feels like a second family and makes each other better, with a respectful, safe, and inclusive workplace that keeps morale high and turnover low.
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.
Build weekly schedules to forecast, balancing labor targets with 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, to prevent loss.
Enforce food safety, sanitation, and workplace safety procedures on every shift.
Pass health inspections and internal brand audits.
Follow all company policies and procedures, and comply with labor laws, including minor labor rules, breaks, and timekeeping.

Benefits

medical, dental, and vision insurance
401(k) with company match
paid time off
Employee Assistance Program (EAP)
healthy activity reimbursement
Free meals: healthy meals during your shifts, plus discounts outside of work.
Leadership development: consistent training and coaching to grow you as a leader.
Career growth: clear pathways to advance, including multi-unit leadership.
Work-life balance: a predictable schedule that respects your personal time while meeting the needs of the business.
Community engagement: opportunities to give back through community service.