Restaurant Manager

Landry's, Inc.; Omaha (NE); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Training program

Career growth opportunities

Employee discounts on dining and more

Health benefit plans

Dental, vision, life, disability and 4

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Landry's, Inc. is seeking a Restaurant Manager for J. Gilbert’s Wood-Fired Steaks & Seafood in Omaha to oversee daily operations, lead the team, and ensure guests enjoy a refined dining experience. The role emphasizes hospitality, training, and driving performance in a high-volume setting.

You will manage staffing, budgets, safety, and service standards while promoting continuous improvement and strong guest satisfaction. Competitive pay and benefits accompany this position.

Qualifications

• Minimum 2 years of management experience in a high-volume, full-service restaurant.
• Ability to lead, mentor, and motivate a diverse team with accountability and excellence.
• Strong interpersonal and communication skills for engaging staff, guests, and partners.
• Excellent organizational and time-management abilities to manage multiple priorities in a fast-paced environment.
• Experience managing budgets, inventory, labor costs, and other operating expenses to hit financial targets.
• Solid understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers.
• Knowledge of food safety, sanitation, and regulatory compliance standards.
• Proven track record of career growth, stability, and continuous improvement.

Responsibilities

• Guest Experience Leadership: Deliver exceptional guest experiences and foster a hospitality-focused culture.
• Team Development & Performance: Recruit, train, coach, and motivate staff for excellence.
• Operational Excellence: Ensure standards, policies, and procedures are followed while driving efficiency.
• Financial Management: Manage labor, food, beverage, and operating costs to achieve financial goals.
• Safety & Compliance: Maintain high safety, sanitation, and regulatory compliance.
• Administrative Oversight: Handle payroll, daily sales reporting, inventory controls, and cash handling.
• Quality Assurance: Monitor food, beverage, and service quality against brand standards.
• Culture & Engagement: Build a positive, collaborative, high-performing work environment.
• Business Results: Analyze metrics and implement plans to improve performance.
• Adaptability & Leadership Presence: Respond to changing needs with visibility and support.

Skills

Leadership

Communication

Team development

Operational excellence

Budget management

Guest service

Tools

POS systems

Restaurant software

MS Office

Job description

Overview

J. Gilbert’s Wood-Fired Steaks & Seafood offers a classic upscale dining experience centered around signature wood-fired cooking, featuring premium steaks, fresh seafood, and rich, bold flavors. With a warm, sophisticated atmosphere, attentive service, and a focus on quality ingredients, the concept delivers a consistently refined yet approachable experience. It’s a trusted destination for business dinners, special occasions, and guests seeking expertly prepared steaks and seafood in an elegant setting.

As a restaurant manager you will oversee daily operations, lead and develop staff, ensure exceptional guest experiences, and maintain high standards for service, food quality, and operational performance.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Team Development & Performance: Recruit, train, coach, and motivate team members to achieve operational excellence, maintain high-performance standards, and support individual growth and development
• Operational Excellence: Ensure consistent execution of company standards, policies, and procedures while driving efficiency, productivity, and outstanding service quality
• Financial Management: Effectively manage labor, food, beverage, and operating costs to achieve financial objectives while maximizing profitability and guest satisfaction
• Safety & Compliance: Maintain the highest standards of safety, sanitation, and regulatory compliance through regular inspections and adherence to all health, safety, alcohol service, and company requirements
• Administrative Oversight: Ensure the accurate and timely completion of key administrative functions, including daily sales reporting, payroll processing, inventory controls, cash handling, and petty cash documentation
• Quality Assurance: Monitor food, beverage, and service quality to ensure all products and experiences consistently meet or exceed brand standards and guest expectations
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation

Qualifications

• Minimum of 2 years of management experience in a high-volume, full-service restaurant
• Equivalent combinations of professional experience and relevant academic achievements may be considered
• Proven ability to lead, develop, mentor, and motivate a diverse team while fostering a culture of accountability, teamwork, and operational excellence
• Strong interpersonal and communication skills with the ability to build relationships, resolve conflicts, and effectively engage employees, guests, and business partners
• Excellent organizational and time-management abilities with strong attention to detail and the capacity to manage multiple priorities in a fast-paced environment
• Experience managing budgets, inventory controls, labor costs, and other key operating expenses to achieve financial objectives
• Strong understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers
• Current knowledge of food safety, sanitation, and regulatory compliance requirements, with a commitment to maintaining a safe and compliant operating environment
• Demonstrated ability to thrive in a dynamic environment and respond effectively to changing business needs and operational challenges
• Proven track record of career growth, stability, accountability, and a commitment to continuous improvement and excellence
• Genuine passion for hospitality, exceptional guest service, and creating memorable experiences for both guests and team members
• Proficient in restaurant management systems, point-of-sale systems, Microsoft Office applications, and other business-related technology platforms

EOE

Pay Range

USD $60,000.00 - USD $70,000.00 /Yr.