General Manager - Boardman

It began with a vision to bring the time-honored flavors and healthy ingredients of South Korea to Columbus, Ohio. From that dream, BIBIBOP was born. Inspired by the traditional Korean dish bibimbap, we sought to make balanced and healthy Asian cuisine accessible and enjoyable to everyone. From the day we opened the doors of our first location in 2013, BIBIBOP is true to what we envisioned: A quick, complete and nutritious meal - with flavors unlike any other concept. Our goals of strengthening our neighbor and enriching the lives of our team members are what drive us to continuously grow and promote a happy, healthy lifestyle for all. Bibibop is committed to providing reasonable accommodations to qualified individuals with disabilities in the application process and throughout employment, as required by applicable law. If you require assistance or accommodation, please inform us so we can ensure your needs are met. We are proud to be an Equal Opportunity Employer and do not discriminate based on race, color, religion, gender, sexual orientation, national origin, disability, veteran status, or any other protected characteristic under applicable law. General Manager About BIBIBOP At BIBIBOP, we blend bold Korean flavors with fresh, healthy ingredients to create a dining experience our guests love. Since our founding in Columbus, Ohio in 2013, we’ve grown across the country while staying true to our mission of promoting WELL BING in every community. Position summary 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. Key responsibilities Operations and guest experience 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 escalte repairs quickly. People leadership and culture 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. Financial performance and sales 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. Food safety and compliance 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. Qualifications Required 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. Preferred 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. What we’re looking for Leads from the floor: sets the pace during peak periods and coaches in the moment. Develops people: spots potential, trains patiently, and promotes from within. Business acumen: reads a P&L, makes data‑driven decisions, and acts to grow sales and profit. Guest focus: treats every order as a chance to earn a return visit. High standards: holds the line on quality, safety, and service, shift after shift. Calm under pressure: makes clear decisions during rushes, callouts, and equipment failures. Clear communicator: gives direct feedback and keeps the team and district leadership informed. Integrity and accountability: leads with fairness and honesty, follows through, and owns results, good or bad. Schedule and physical requirements About 50 hours per week, typically 2 opening shifts, 2 closing shifts, and 1 mid shift, including evenings, weekends, and holidays as needed. Stand and walk for up to 10 hours per shift. Lift and carry up to 50 pounds. Work around hot equipment, sharp tools, cleaning chemicals, and walk‑in coolers and freezers. Bend, reach, and move quickly in a fast‑paced kitchen and front‑of‑house environment. What we offer Competitive salary: Based on experience. Performance bonus: tied to sales, profit, and guest satisfaction results. Benefits: medical, dental, and vision insurance; 401(k) with company match; paid time off; and an Employee Assistance Program (EAP). Wellness: 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. Equal opportunity statement BIBIBOP is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by law. We provide reasonable accommodations to qualified individuals with disabilities in the application process and throughout employment. If you need assistance or an accommodation, please let us know. How We Build Our Team: We seek exceptional team members who are passionate about our "why" and exhibit the following values: Owner Mentality: Focus on results and impact, not activities. Take accountabilities, especially when things get tough. Always ask 'what's mine to own'. Never point fingers Humility: Seek to understand and embrace what is true about the environment and self. Other‑centered; genuinely see other people as important as self Growth‑mindset: Resilient when things get tough. Believe that he/she can grow with new knowledge, practice, reflection and learning experiences. Actively seek out various opportunities to learn. Ready and willing to unlearn and relearn when reality challenges existing paradigms Entrepreneurial: Ingenuous and creative when resources are limited. Excited by the prospect of doing more with less. Able to move forward with incomplete information. Does not need to wait 'till everything is ready'. Take calculated risks People Leader: Actively invest in the growth and success of his/her team through serving, encouraging, and coaching Excellence: Strive to execute with excellence in all endeavors #J-18808-Ljbffr