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General Manager (Restaurant)

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Kansas State University

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Location:
United States , Manhattan

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Category:
Hospitality and Tourism

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Contract Type:
Employment contract

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Salary:

60000.00 - 67000.00 USD / Year
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Job Description:

The Restaurant General Manager oversees food service operations at Jardine Marketplace, including JP’s Sports Grill, JP’s Catering Services, and Cornerstone Café, serving the K-State campus and local community. This position leads a guest-first service culture while offering a strong work/life balance, with primarily weekday daytime hours and extended time off during academic breaks and holidays.

Job Responsibility:

  • 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

Requirements:

  • Requires a bachelor's degree and three years of relevant experience
  • Valid driver’s license at time of appointment
  • Must be 21 years of age
  • ServSafe certification within 60 days of appointment
  • Completion of TIPS alcohol training within 60 days of appointment
  • Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship

Nice to have:

  • 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
  • Prefer certified trainer for TIPS alcohol training
What we offer:
  • Mostly weekday daytime hours
  • Strong work/life balance
  • Extended time off during academic breaks and holidays
  • Health and life insurance
  • Retirement plans
  • Generous paid time off

Additional Information:

Job Posted:
March 19, 2026

Expiration:
April 03, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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