Assistant General Manager -Omaha, NE

EHPV Management Group; Omaha (NE); On-site; USD 60,000 - 80,000; Full time

Job summary

Big Red Restaurant & Sports Bar in Omaha, NE is seeking an Assistant General Manager to lead both Front-of-House and Back-of-House operations with a strong focus on guest experience and team development. This role uses analytics and on-the-floor leadership to drive guest satisfaction and achieve performance goals.

You will coach teams, manage schedules and labor, monitor food quality, safety, and cleanliness, and participate in hiring and training.

Qualifications

• Assistant General Manager oversees front-of-house and back-of-house operations with emphasis on guest experience.
• Uses analytics to drive labor, costs, and service quality.
• Leads, trains, and develops team members on service standards.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.

Job description

Assistant General Manager - Big Red Restaurant & Sports Bar

Location: 8100 Cass Street, Omaha, NE

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.

Essential Duties & Responsibilities

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.

Team Leadership, Culture & Development - Strengthened

• 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.