Restaurant General Manager

Restaurant General Manager

Pay 80k to 90k

Omaha, Nebraska

Up to 20k in annual bonuses

Position Overview

We are seeking a dedicated and experienced General Manager (GM) to help drive our restaurant's daily operations and deliver outstanding guest experiences. In this role, you will partner directly with the Area Manager to oversee both front-of-house (FOH) and back-of-house (BOH) teams. You will implement operational solutions, maintain high service standards, and support financial goals to ensure the restaurant runs at peak efficiency.

Key Responsibilities

• Operations Management: Direct daily restaurant operations to ensure seamless coordination between the kitchen, bar, and dining room. Maintain rigorous standards for cleanliness, service, and product quality.
• Team Leadership: Assist in recruiting, training, and scheduling staff. Conduct performance evaluations and foster a positive, high-performing team culture.
• Guest Experience: Act as the face of the restaurant on the floor. Engage with guests, proactively resolve concerns, and ensure 100% customer satisfaction.
• Financial & Inventory Control: Support the General Manager in controlling labor and food costs. Conduct accurate inventory counts, manage vendor receiving, and implement strategies to maximize profitability.
• Health & Safety Compliance: Enforce strict adherence to all food safety guidelines, sanitation standards, and local health codes.
• Menu & Promotion Execution: Educate staff on menu updates, seasonal features, and promotional campaigns to drive sales and enhance product knowledge.
• Reporting: Track daily performance metrics and assist in preparing shift reports to keep the management team informed on operational efficiency.

Qualifications & Experience

• 2+ years of progressive management experience in a high-volume restaurant or hospitality environment.
• Proven track record of improving guest satisfaction scores and team retention rates.
• Strong understanding of restaurant financial metrics, including COGS, labor percentages, and inventory management.
• Excellent communication, conflict-resolution, and leadership skills.
• Current ServSafe or equivalent food safety management certification.
• Ability to work flexible hours, including nights, weekends, and holidays.