Assistant General Manager -Omaha, NE

EHPV Operating Group LLC; Omaha (NE); On-site; USD 30,000 - 37,000; Full time

Benefits offered by this job

Health insurance

HSA

FSA

Disability insurance

Life insurance

401K match

Vision & Dental

Paid time off

Job summary

Big Red Restaurant & Sports Bar in Omaha, NE seeks an Assistant General Manager to lead both Front-of-House and Back-of-House operations with a strong emphasis on guest experience, team development, and data-driven leadership. You will drive guest satisfaction, coach teams, and manage labor, COGS, and service standards to align with Big Red policies.

Responsibilities include using analytics and daily scorecards, leading pre-shift meetings, hiring, coaching, and maintaining high performance

Qualifications

• 3 years prior experience in restaurant or food service leadership.
• Strong interpersonal and communication skills with the ability to coach, inspire, and motivate teams.
• Strong analytical capability; able to interpret sales reports, labor dashboards, inventory data, and performance metrics.
• Ability to work in a fast-paced, high-stress environment.
• Knowledge of personnel policies with the ability to enforce fair and consistent corrective action.
• Manual dexterity and sufficient physical ability to perform all restaurant duties.

Responsibilities

• Lead front-of-house and back-of-house operations with a focus on guest experience.
• Coach FOH and BOH teams daily on service fundamentals.
• Use analytics, staff data, and scorecards to drive labor, COGS, and throughput.
• Assist with hiring, onboarding, and staff development.
• Lead pre-shift meetings and communicate goals to energize the team.
• Maintain cleanliness, safety, and food quality standards.

Skills

Interpersonal skills

Communication skills

Leadership

Analytical ability

Fast-paced environment

Education

High school diploma or equivalent

Job description

Assistant General Manager – Big Red Restaurant & Sports Bar

Position Summary

The Assistant General Manager supports both Front-of-House and Back-of-House operations with a strong emphasis on guest experience, team development, and data-driven leadership. This role ensures operational excellence by using analytics, training, and active leadership on the floor to drive guest satisfaction, strengthen team engagement, and achieve goals in sales, labor, COGS, food quality, cleanliness, and service execution—all in alignment with Big Red policies and procedures.

Guest Experience & Service – Elevated Focus

• Serve as a visible leader on the floor, maintaining a constant presence in the dining room and kitchen to ensure service standards are met.
• Model Big Red’s hospitality expectations by interacting with guests, resolving issues promptly, and ensuring every guest feels valued and welcomed.
• Use guest feedback, review data, mystery shop results, and in-store observations to identify service gaps and create targeted action plans.
• Coach FOH and BOH teams daily on guest experience fundamentals: speed of service, attentiveness, accuracy, cleanliness, and recovery.

Operational Excellence & Analytics

• Use sales forecasts, labor models, and POS reporting to make informed labor and scheduling decisions.
• Analyze ticket times, cook performance, server throughput, voids/discounts, and product mix to identify bottlenecks and operational opportunities.
• Review daily and weekly performance scorecards, identifying variances and driving accountability around labor %, COGS %, and speed-of-service targets.
• Assist with inventory processes, waste tracking, purchasing accuracy, and variance investigations to ensure all controllable costs remain within budget.
• Prepare accurate and timely paperwork, reports, checklists, and operational analyses.
• Help build a positive, unified team culture grounded in Big Red’s core values: Guest-Centric, Team Focused, Community Connected, Fun, and Inspiring.
• Participate in hiring decisions and ensure new hires understand expectations from day one.
• Deliver ongoing coaching, skill development, and performance conversations using both real-time observations and data insights.
• Lead pre-shift meetings that set service expectations, communicate goals, and energize the team.
• Recognize strong performance regularly and address performance issues promptly, fairly, and consistently.
• Fill in operational gaps as needed to maintain smooth service and demonstrate a “leaders serve first” mindset.

Food Quality, Safety & Cleanliness

• Verify food is prepared and served according to recipes, portioning, standards, and Big Red specifications.
• Ensure sanitation, cleanliness, and safety standards are consistently met through walkthroughs, logs, audits, and corrective actions.
• Ensure all federal, state, and local health and labor regulations are followed.

Planning, Scheduling & Cost Control

• Schedule labor based on anticipated business trends, forecasted demand, and Big Red staffing models.
• Adjust deployment in real time using guest counts, pacing, and hourly sales trends.
• Support menu planning activities including recipe testing, purchasing specs, product evaluations, and LTO implementation.
• Continuously look for ways to improve kitchen efficiency, FOH staffing patterns, and guest flow.

Other Duties

• Support new initiatives, LTO rollouts, product launches, and promotional activities.
• Assist with special events, catering, and community-based activities.
• Perform other job-related duties as assigned.

Minimum Qualifications (Knowledge, Skills & Abilities)

• High school diploma or equivalent preferred.
• 3 years prior experience in restaurant or food service leadership required.
• Strong interpersonal and communication skills with the ability to coach, inspire, and motivate teams.
• Strong analytical capability; able to interpret sales reports, labor dashboards, inventory data, and performance metrics.
• Ability to work in a fast-paced, high-stress environment.
• Knowledge of personnel policies with the ability to enforce fair and consistent corrective action.
• Manual dexterity and sufficient physical ability to perform all restaurant duties.

Physical Demands & Work Environment

The employee is regularly required to talk or hear; use hands or fingers; and handle tools, equipment, or controls. Regularly required to lift, bend, kneel, stoop, climb, push, and pull items up to 50 lbs. Exposure to kitchen equipment such as ovens, stoves, slicers, mixers, steamers, and knives is common.

Pay range: $22 to $27 depending on experience

Industry-Leading Benefits for all Full Time Employees

• Health Insurance
• Health Savings Account (HSA)
• Flexible Spending Account (FSA)
• Employer-Paid Short & Long-Term Disability
• Employer-Paid Life Insurance
• 401(K) Match - Fully Vested Day One
• Voluntary Vision, Dental & Life Insurance
• Paid Time Off

Equal Opportunity Employer

We provide equal employment opportunities to all qualified applicants regardless of race, color, religion, sex, national origin, disability, age, or any other protected status.

Exempt/Non-Exempt Non-Exempt

Full-Time/Part-Time Full-Time

Shift Various Shifts

Salary $22 to $27 depending on experience

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.