General Manager - Fort Wayne

BIBIBOP•Fort Wayne, IN

4d•Onsite

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 working hands-on on the restaurant floor for most of the week and using the remaining time to plan labor, review results, build sales, and develop future leaders. The role oversees restaurant operations and guest experience; recruits, trains, coaches, and develops employees; manages the restaurant P&L, budget, sales, labor, food costs, inventory, and cash controls; and enforces food safety, sanitation, workplace safety, brand standards, and legal compliance. The schedule is about 50 hours per week, typically consisting of two opening shifts, two closing shifts, and one mid shift, with evenings, weekends, and holidays as needed. The work involves standing and walking for up to 10 hours per shift, lifting and carrying up to 50 pounds, and working around hot equipment, sharp tools, cleaning chemicals, and walk-in coolers and freezers in a fast-paced kitchen and front-of-house environment.

Requirements

Be 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 work about 50 hours per week, including evenings, weekends, and holidays as needed.
Ability to stand and walk for up to 10 hours per shift and lift and carry up to 50 pounds.
Ability to work around hot equipment, sharp tools, cleaning chemicals, and walk-in coolers and freezers, and to bend, reach, and move quickly in a fast-paced environment.

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.

Responsibilities

Oversee restaurant operations to deliver high levels of food quality, service, and efficiency.
Ensure fast, accurate, friendly service across counter, catering, digital, and delivery orders, meeting brand standards for service 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 escalate repairs promptly.
Recruit, hire, and onboard team members and shift leaders to maintain staffing.
Train and certify team members on stations, food safety, and service standards.
Coach employees, provide real-time feedback, conduct performance reviews, and address performance or conduct issues fairly and promptly.
Lead, develop, and inspire the team, building a pipeline of shift leaders and assistant managers ready for promotion.
Build a respectful, safe, inclusive workplace and a supportive team culture that promotes morale and retention.
Own the restaurant P&L and budget, including sales, food costs, labor costs, 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 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.
Enforce food safety, sanitation, and workplace safety procedures on every shift.
Meet health inspection and internal brand audit standards.
Follow company policies and procedures and comply with labor laws, including rules for minors, breaks, and timekeeping.

Benefits

Performance bonus tied to sales, profit, and guest satisfaction results.
Medical insurance.
Dental insurance.
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 development through consistent training and coaching.
Career growth pathways, including multi-unit leadership.
Predictable schedule intended to respect personal time while meeting business needs.
Opportunities to give back through community service.