General Manager (Restaurant)

About This Role

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. The position reports to the Housing and Dining Services Director, Retail Operations.

Key Responsibilities:

• 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.

About Us

Housing and Dining Services is a large, self-operated auxiliary department serving more than 5,000 students that call the K-State campus home. This "home away from home" meets more than the basic needs of students living with us — we provide affordable, safe and engaging accommodations for our residents, while finding unique ways to support them in their academic pursuits.
As part of the department’s commitment to students, the campus and local community, Housing and Dining Services Retail Operations include Union Station by JP’s, Fast Track (fast casual concept), JP’s catering services, JP’s Sports Grill, The Bakery at Derby, and numerous Cornerstone cafés and Quik Cats Convenience Stores across campus.

The 2025 Princeton Review ranks us #2 Happiest Students, #2 Best Quality of Life, #8 Best College Residence Halls, and #14 Best Campus Food. What a great team to be part of!

Kansas State University has been recognized as one of the best places to work, earning the No. 3 spot on Forbes’ list of best employers in Kansas — the highest ranking of any college or university in the state. This marks the third time in 2025 that Forbes has honored K-State for excellence as an employer. In July, the university was ranked No. 3 on Forbes’ list of America's Best Employers for Women, and earlier this year it was recognized as one of America's Best Midsize Employers.

Worksite Description

This position is On-site.

All employees must reside in the United States when they begin working to comply with state law. K-State is unable to provide remote or hybrid work opportunities for residents of the state of Idaho.

What You'll Need to Succeed

Minimum Qualifications:

• 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.

Preferred Qualifications:

• 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.

Additional Role Information:

• 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.

Sponsorship eligibility:

Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship.

How to Apply

In addition to the online application, please submit the following documents as one PDF:

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

Application Window

Applications close on: April 3, 2026

Anticipated Hiring Pay Range

$60,000-$67,000 annual