General Manager - Avon, IN

BIBIBOP•Avon, IN

4d•Onsite

About The Position

The General Manager owns the full performance of one BIBIBOP restaurant, including sales, profit, guest satisfaction, food safety, and the team. 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 team and make decisions for the location. This hands-on position spends most of the week on the floor coaching in real time, with the remaining time devoted to planning labor, reviewing results, building sales, and developing future leaders. BIBIBOP serves Korean-inspired cuisine made with fresh, healthy ingredients and aims to promote WELL B•ING in every community. The role is responsible for maintaining strong restaurant operations, developing a capable team, meeting financial goals, and providing a safe, inclusive, high-quality guest experience.

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.

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 standards of food quality, service, and efficiency.
Run fast, accurate, and friendly service across counter, catering, digital, and delivery orders.
Maintain brand standards for service speed, order accuracy, and cleanliness.
Respond promptly and professionally to guest complaints, comments, and online reviews; resolve issues and address recurring causes.
Maintain equipment, schedule preventive maintenance, and escalate repairs quickly.
Recruit, hire, and onboard team members and shift leaders.
Provide consistent training and certify team members on stations, food safety, and service standards.
Coach the team daily, provide in-the-moment feedback, conduct performance reviews, and address performance or conduct issues fairly and promptly.
Lead and develop team members, building a pipeline of shift leaders and assistant managers ready for promotion.
Create a respectful, safe, inclusive, and supportive 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 while 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.
Pass health inspections and internal brand audits.
Follow company policies and procedures and comply with labor laws, including minor labor rules, breaks, and timekeeping.