General Manager (Restaurant)

at Kansas State University in Manhattan, Kansas, United States

Job Description

• Recruit, train, develop, and supervise a diverse team of service staff, cashiers, and cooks. Provide positive leadership that promotes teamwork, staff development, and a safe, supportive workplace.
• Maintain a strong hands-on presence to ensure exceptional guest service, cleanliness, and overall dining experience across venues and catered events.
• Oversee food and beverage menus, production efficiency, and product sourcing to support quality and consistency.
• Manage financial performance, including food and labor costs, menu pricing, and catering/event costing, while maintaining fiscal compliance.
• Ensure staff training in culinary practices, food safety, sanitation, and safe work procedures.
• Collaborate with campus partners to support marketing efforts, venue growth, and positive relationships that strengthen brand reputation.

• Requires a bachelor's degree and three years of relevant experience.
• Valid driver's license at time of appointment.
• Education beyond the minimum degree requirement may count toward required experience if deemed relevant by the hiring manager. The degree requirement ensures candidates possess advanced knowledge of nutrition principles, operational management and regulatory compliance, along with analytical and leadership skills essential for overseeing complex dining operations, ensuring food safety and aligning services with institutional standards and student well-being. These competencies are typically developed and rigorously validated only through the comprehensive curriculum and intensive experiential learning inherent in a formal degree program.

• Master's degree in hospitality management or related culinary field.
• Five years of progressive professional leadership experience in the hospitality field.
• Management experience to include: management of a full service restaurant operation and supervision of staff to include assistant manager (or comparable) level.
• Catering management experience.
• Working in a University foodservice setting or other large volume operation (hotel or convention center, volume restaurant/catering operation) with demonstrated ability to coordinate food production, menu/recipe development and design.
• Comprehensive understanding of materials, equipment, methods, techniques, and terminology used in a full service/large scale food service operation(s).
• Experience using MICROS POS; menu management software, and proficiency in basic computer applications.
• Knowledge of cost controls including payroll, food, other cost; general financial management of food service operations.
• Knowledge of state and federal laws and regulations relating to the operation of a food service operation.

• Must be 21 years of age
• ServSafe certification within 60 days of appointment
• Completion of TIPS alcohol training within 60 days of appointment
• Valid driver's license at time of appointment
• Prefer certified trainer for TIPS alcohol training.
• Duties require the ability to actively perform all tasks associated with food production, tableside service, and event management work to include standing, bending, stooping, reaching, walking, lifting heavy and awkward items. All routine and specialty equipment used in food preparation.

• Cover letter addressing qualifications and interest
• Resume
• Names and contact information for three professional references