Restaurant Operations & Guest Experience Leader

EHPV Management Group; Norfolk (NE); On-site; USD 42,000 - 54,000; Full time

Job summary

Big Red Restaurant & Sports Bar in Norfolk, NE is seeking an Assistant Manager to help oversee front and back of house operations and drive daily performance. You will coordinate planning, training, scheduling, and staff development to meet sales, service, food quality, cleanliness and guest satisfaction goals, while upholding company policies and procedures.

The role requires hands-on leadership, coaching, and problem solving to maintain consistency with recipes and standards, manage labor

Qualifications

• Strong leadership and people management skills to train and supervise staff.
• Ability to plan and organize operations to achieve sales and service goals.
• Knowledge of food safety, sanitation, and quality standards.

Responsibilities

• Understand and apply all policies, procedures, standards, and training programs.
• Ensure guests receive responsive, friendly, and courteous service.
• Ensure consistent food preparation and serving to recipes and standards.
• Achieve objectives in sales, service, quality, and cleanliness via staff training.
• Manage cash handling and reconciliations per policy.
• Make employment decisions consistent with GM guidelines.
• Fill in to maintain guest service and efficient operations.
• Develop staff through managerial and professional development.
• Prepare reports and schedules in a timely manner.
• Coordinate staff training and identify training needs.
• Assist with menu planning, purchasing specs, and recipe testing.
• Schedule labor according to business activity and labor cost goals.
• Support other managers in service areas.
• Prepare operational reports and analyze trends.
• Perform other duties as assigned.

Job description

Big Red Restaurant & Sports Bar in Norfolk, NE is seeking an Assistant Manager to help oversee front and back of house operations and drive daily performance. You will coordinate planning, training, scheduling, and staff development to meet sales, service, food quality, cleanliness and guest satisfaction goals, while upholding company policies and procedures.

The role requires hands-on leadership, coaching, and problem solving to maintain consistency with recipes and standards, manage labor