Bass Pro Shops Restaurant Manager in Olathe, Kansas


With limited supervision, the Manager is responsible for the daily operations of the front & back-of-the-house functions in a restaurant, including appearance, presentation, customer experience and professional leadership and direction to our team members.


  • Assist with staffing level and determining which staff are assigned to each shift

  • Manages all employees to maintain high employment quality standards consistent with the Bass Pro Shops brand including, but not limited to, hiring, development, counseling, promotion, discipline and termination as appropriate.

  • Enforce safety and sanitary practices and maintenance.

  • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.

  • The operational basics and standards are adhered to with total commitment and passion through providing direction and guidance to employees.

  • Actively participates as a member of the management team.

  • Assists in the hiring and training and development of front-of-the-house employees.

  • Responds to guest comments and seeking opportunity to build customer count while educating and empowering other associates to act in similar capacity

  • Sets excellent customer service and work examples.

  • Demonstrate knowledge of entire menu and preparation.

  • Maintain current and accurate collateral in areas in front-of-the-house

  • Engage in community and market related opportunities at the restaurant.



  • At least two (2) years of previous external management experience or management training positions working all facets of front-of-the-house restaurant operations or has a four (4) year degree in a relevant field (e.g., Hotel/Restaurant Management) or six (6) months management experience in Bass Pro Shops in FOH operation.

  • Must be able and willing to work a flexible schedule including days, nights, weekends and holidays.

  • Legal authorization to work in the United States

  • Minimum age 21 years.


  • Experience in serving and managing beer, wine and liquor

  • Awareness of state and local liquor laws

  • Some college level coursework

  • Computer skills