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Career Insights for Restaurant / Food Service Manager
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Based on Nebraska data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,108 / year median in Nebraska
+6% projected growth
Job Description
Restaurant Manager:
Lead, coach, and develop your team to deliver great service and results Manage daily operations, ensuring food quality, safety, and cleanliness standards Drive sales, control costs, and improve restaurant performance Hire, train, and build a strong, engaged team culture Create schedules and manage labor effectively Step in during busy times and support your team on the floor Resolve customer concerns and create positive guest experiences Monitor inventory, ordering, and key business metrics Maintain a clean, safe, and "inspection-ready" restaurant Restaurant Managers are required to have: At least 1 year of supervisory experience, preferably in a food service environment Strong leadership, communication, and team-building skills High energy, positive attitude, and a passion for people Organized with the ability to manage multiple priorities Customer-focused (hospitality-driven) mindset Basic business math and computer skills Eligible to work in the U.S. Flexible schedule, including days, nights, weekends, and holidays Ability to work peak business periods (lunch and dinner rushes) Ability to stand for long periods and lift up to 50 lbs, Reliable transportation Basic computer literacy (ability to use Outlook/email services) Good Background Check Must reside near store locationBenefits
- Paid Time Off (PTO)
- 401(k) Plans
- Leadership Development
- Bonuses/Stipends