General Manager

Omaha, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $46,200.00 - $69,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

performance bonuses

Job Description

Our company is a well-established restaurant operation committed to delivering exceptional dining experiences and maintaining high standards of service, quality, and community engagement. As a key player in the hospitality industry, we pride ourselves on fostering a positive work environment that upholds our vision, values, and culture. Our team-centric approach encourages continuous learning and development, ensuring that every guest receives personalized and attentive service. We are dedicated to not only meeting but exceeding the expectations of our customers through consistent quality, effective leadership, and a dynamic team spirit.

We are seeking a General Manager to oversee all aspects of the restaurant's operations. This role is pivotal in maintaining the company’s mission and ensuring the smooth and profitable functioning of the restaurant. The ideal candidate will lead by example, demonstrating strong leadership qualities while managing team members, guest experiences, and operational standards. This position supports our future hiring pipeline for upcoming vacancies and involves comprehensive responsibility from recruiting and training staff to financial oversight and facility management. The General Manager will actively promote a positive workplace culture, ensure compliance with safety and food handling regulations, and strive to maximize sales and profitability through strategic planning and team engagement. A commitment to the Next Step Management Development Program and ongoing certification enhances the role, preparing the leader for continued success and growth within the organization. This is a full-time leadership position that requires flexibility in working hours and a proactive approach to managing diverse facets of restaurant operations.

Job Requirements

Valid driver’s license and car insurance
completion of management training programs including Next Step Management Development program
certification and recertification through management training
flexible to work a minimum of 50 hours per week with possible additional hours
ability to lift and/or move up to 50 pounds
strong understanding of operational and management techniques in the restaurant industry
good physical condition to perform job-related physical activities
ability to exercise discretion and independent judgment
must maintain proficiency in all restaurant equipment use
adherence to company vision, values and culture in decision making

Job Qualifications

A degree in hospitality, business, or hotel/restaurant management or related field preferred
minimum 5 years of restaurant management experience
strong leadership, communication, and organizational skills
ability to read and analyze financial statements
proficiency in restaurant equipment
knowledge of food safety and handling procedures
basic computer skills including Microsoft Office and POS systems
ability to communicate clearly in English
bilingual skills are a plus
demonstrated problem solving and decision making abilities
experience with team building and motivating teams

Job Duties

Manages the workforce in the restaurant including recruiting, interviewing, selecting, hiring and training team members
plans, directs and evaluates team members’ work, adjusts pay rates and hours
handles complaints, discipline and performance management including promotions, discipline, terminations
creates a positive workplace environment aligned with company vision, values, and culture
maintains a positive work environment encouraging guest focus, productivity, respect, and commitment
completes necessary tasks to meet guest needs
collaborates with Operations Director and HR on disciplinary matters and team member separations
establishes open communication and holds pre-shift, management, and all-team meetings
ensures compliance with applicable laws including hiring practices and employee management
guides management personnel development through training programs
leads team to provide quality guest experience and personalized service
monitors execution of food handling procedures and company recipes
ensures quality food and service via purchasing and inventory management
educates team on food safety for health inspections and audits
achieves acceptable scores on health and quality inspections
fosters local community relationships and manages marketing partnerships
manages restaurant profitability through sales growth, forecasting, budgeting, and financial controls
supervises deliveries and audits inventory
maintains standards for cleanliness, sanitation and facility maintenance
manages facility maintenance, energy conservation, safety, and security
oversees administrative activities including cash control and scheduling
engages in educational opportunities to update job knowledge