General Manager: Lead Fast-Casual Ops, People & Growth

Bibibop; Avon (IN); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Competitive salary

Performance bonus

Benefits: medical, dental, vision; 401

Paid time off

EAP

Free meals

Leadership development

Career growth

Work-life balance

Community engagement

Job summary

BIBIBOP is seeking a General Manager to own the full performance of one restaurant, from sales to guest satisfaction. You’ll lead 25–50 team members and 3–5 shift leaders, reporting to the District/Area Manager, spending substantial time coaching on the floor and planning labor and results.

You’ll operate with autonomy, drive local marketing and guest engagement, and ensure food safety and brand standards while developing your next leaders in a fast-paced environment.

Qualifications

• 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.
• Proven P&L accountability with targets in sales, labor, and food cost.
• ServSafe Manager certification or ability to earn within 60 days.
• Stable high school education or higher.
• Valid driver's license and reliable transportation.

Responsibilities

• Oversee all restaurant operations to deliver high quality food, service, and efficiency.
• Lead a team of roughly 25 to 50 team members and 3 to 5 shift leaders.
• Coach daily and plan labor, results, and development of future leaders.
• Build a bench of leaders ready for promotion and maintain a respectful, inclusive workplace.
• Manage guest feedback promptly and use insights to improve operations.

Skills

Restaurant management

P&L accountability

Team leadership

Guest experience

Budgeting

Education

High school diploma or equivalent

Hospitality/business degree (Assoc./Bachelors)

Tools

POS systems

Labor scheduling software

Inventory systems

Job description

BIBIBOP is seeking a General Manager to own the full performance of one restaurant, from sales to guest satisfaction. You’ll lead 25–50 team members and 3–5 shift leaders, reporting to the District/Area Manager, spending substantial time coaching on the floor and planning labor and results.

You’ll operate with autonomy, drive local marketing and guest engagement, and ensure food safety and brand standards while developing your next leaders in a fast-paced environment.