Restaurant Manager: Lead Operations & Guest Experience

BBQ Holdings, Inc.; Omaha (NE); On-site; USD 52,000 - 70,000; Full time

Job summary

BBQ Holdings, Inc. is seeking a Restaurant Manager in Omaha to oversee daily operations, lead staff, and ensure high standards of service and quality throughout the dining experience.

You will supervise food preparation, safety, and compliance with alcohol regulations, manage inventory and costs, and collaborate with chefs to develop appealing menus. Strong leadership and customer-service skills are essential.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required.
• Management experience preferred.
• Proficiency with Microsoft Office Suite or related software.
• Flexibility to work a minimum of 50 hours per week, with possible additional hours as needed.

Responsibilities

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspections of restaurant and equipment for compliance.
• Collaborates with chefs to develop menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports to the regional manager.
• Performs other duties as assigned.

Skills

Supervisory skills

Leadership

Customer service

Time management

Organizational skills

Food safety familiarity

Education

High school diploma or equivalent

Tools

Microsoft Office Suite

Job description

BBQ Holdings, Inc. is seeking a Restaurant Manager in Omaha to oversee daily operations, lead staff, and ensure high standards of service and quality throughout the dining experience.

You will supervise food preparation, safety, and compliance with alcohol regulations, manage inventory and costs, and collaborate with chefs to develop appealing menus. Strong leadership and customer-service skills are essential.