General Manager

Pasta Amore; Omaha (NE); On-site; USD 75,000 - 110,000; Full time

Job summary

Pasta Amore in Omaha, NE is seeking a hands-on General Manager to lead daily front-of-house operations, drive profitability, and deliver exceptional guest experiences. You will report to owners and collaborate with an Assistant General Manager, Lead Server, and Lead Bartender to ensure flawless service and consistent quality.

Responsibilities include staffing, scheduling, payroll oversight, inventory control, and maintaining high standards in hospitality, wine and beverage programs, training,

Qualifications

• Proven restaurant management experience (GM or FOH Manager).
• Strong leadership, communication, and organizational skills.
• Financial understanding of profit and loss statements, labor, cost control, and inventory.
• Ability to work under limited supervision in a fast-paced, high-volume environment.
• Hands-on—able to execute all FOH roles when needed.

Responsibilities

• Lead daily FOH operations and oversee overall restaurant flow.
• Ensure exceptional guest service and resolve issues promptly.
• Maintain high standards of food, beverage, and service quality.
• Actively manage the floor and support all service positions as needed.
• Develop and maintain rapport with guests and be present in dining areas during key service times.
• Delegate responsibilities appropriately to Assistant General Manager and other key employees.
• Perform weekly evaluation of financial and performance metrics and lead weekly staff meetings to review findings with key employees and owners highlighting successes and items needing attention.

Skills

Leadership

Communication

Operations

Customer service

Financial literacy

Team development

Food & beverage knowledge

Hands-on

Job description

GENERAL MANAGER

Position Summary

We are a locally owned, financially stable restaurant group with four existing locations with goals to continue growing. We are seeking a hands‑on General Manager with accountability to lead daily operations, drive profitability, and deliver exceptional guest experiences. The General Manager at this location is directly supported by an Assistant General Manager, Lead Server, and Lead Bartender. The General Manager oversees Front‑of‑House operations while ensuring alignment with the kitchen and maintaining high standards in hospitality: service, quality, and team performance.

Key Responsibilities

1) Operations & Guest Experience

• Lead daily FOH operations and oversee overall restaurant flow
• Ensure exceptional guest service and resolve issues promptly
• Maintain high standards of food, beverage, and service quality
• Actively manage the floor and support all service positions as needed
• Develop and maintain rapport with guests and being present in dining areas during key service times.
• Delegate responsibilities appropriately to Assistant General Manager and other key employees.
• Perform weekly evaluation of financial and performance metrics and lead weekly staff meetings to review findings with key employees and owners highlighting successes and items needing attention.

2) Team Leadership & Accountability

• Hire, train, and develop FOH staff and Assistant Managers
• Hold team accountable for attendance, side work, performance, and attitude
• Provide coaching, feedback, and performance evaluations
• Foster a positive, professional, and high-performance culture

3) Scheduling, Labor & Payroll

• Build and manage staff schedules based on business needs
• Oversee timekeeping, payroll accuracy, and tip pooling
• Control labor costs and adjust staffing levels as needed

4) Financial & Inventory Management

• Strong focus on meeting budget and financial objectives
• Manage ordering and inventory for FOH and bar
• Forecast needs based on sales trends
• Control costs, minimize waste, and maintain profitability
• Oversee cash handling and tip distribution

5) Bar, Wine & Beverage Program

• Oversee bar operations and service standards
• Maintain wine program, inventory, and staff education
• Ensure consistency and quality of all beverages
• Execute bar service when needed

6) Training & Development

• Train and hold staff accountable for service standards, menu knowledge, and systems
• Ensure full understanding of menu builds and execution
• Cross-train staff across all FOH positions
• Develop Assistant Managers into leadership roles

7) Cleanliness & Compliance

• Maintain a clean, organized, and safe restaurant
• Enforce sanitation, safety, and company standards

8) Qualifications

• Proven restaurant management experience (GM or FOH Manager)
• Strong leadership, communication, and organizational skills
• Financial understanding of profit and loss statements, labor, cost control, and inventory
• Ability to work under limited supervison in a fast-paced, high-volume environment
• Strong food, beverage, and wine knowledge
• Hands‑on—able to execute all FOH roles when needed

Success in This Role

• High-level guest satisfaction and repeat business and maintaining high ratings.
• Creating a strong, accountable, well‑trained team
• Profitability through relentless focus on budgets
• Consistent execution of company standards for hospitality - great food and great service.