Job Title: Managing Partner Reports To: Market Managing Partner
Location: Omaha / AKN Type: Full-Time
Pay 80k to 90k
Benefits Offered:
• Medical, Dental, Vision & Pharmacy Benefits
• Company-provided Life Insurance & AD&D Insurance
• Short-Term Disability
• 401(k) With Employer Match (age 21 & older)
Perks & Rewards
• Competitive pay + quarterly bonus
• Paid Time Off
• Business Casual Work Attire
• Meal Discount
Path of Progression:
This is a salaried leadership position with performance-based earning potential tied to restaurant
profitability. The Managing Partner role represents the highest level of FOH leadership within the
restaurant and serves as a mentor to the next generation of leaders. Continued growth
opportunities exist for those who demonstrate consistent results, brand alignment, and an
unwavering commitment to excellence.
Your Role:
The Managing Partner is the cornerstone of leadership, culture, and
operations. This role serves as both a business leader and brand ambassador, responsible for
driving results through people, hospitality, accountability, quality, and integrity. The Managing
Partner leads the restaurant with an ownership mentality, ensuring that every guest, team member,
and moment reflects The Best Little Upscale Neighborhood Joint.
Partnering directly with the Culinary Partner, this role ensures both front and back of house
operate in perfect alignment—delivering an exceptional guest experience while building strong,
motivated teams and achieving operational excellence.
Job Description:
is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation
original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under
applicable law.
YOUR IMPACT AND RESPONSIBILITIES
Leadership & Culture
• Lead by example—creating a culture of hospitality, accountability, and pride throughout
the restaurant.
• Inspire, coach, and mentor leadership teams to foster development and consistency
across all roles.
• Promote open, transparent communication between FOH and BOH leadership teams.
• Maintain a positive and professional presence on the floor by engaging with guests and
team members daily.
• Foster an environment that supports teamwork, respect, and integrity.
Operations & Financial Management:
• Partner with the Culinary Partner to achieve food, labor, and controllable cost goals.
• Analyze P&L reports, track performance, and implement strategies for continuous
improvement.
• Manage scheduling, labor forecasting, and budget adherence.
• Ensure compliance with company policies, health and safety regulations, and labor laws.
• Drive operational efficiency through proactive planning, communication, and
accountability.
Guest Experience & Brand Standards
• Lead the FOH team in delivering exceptional guest service that embodies genuine
hospitality.
• Maintain floor visibility and engagement during peak business periods.
• Respond promptly and professionally to guest feedback, resolving issues with care and
ownership.
• Ensure that the restaurant’s atmosphere, cleanliness, and presentation consistently meet
brand standards.
Team Development & Recruitment
• Conduct ongoing training, coaching, and performance reviews for all FOH leaders.
• Build succession plans by identifying and developing future Managing Partners, General
Managers, and Trainers.
• Encourage team recognition and celebrate milestones that strengthen morale and
connection.
• Partner with the Training & Development department to maintain consistency and uphold
training program expectations.
QUALIFICATIONS:
What Success Looks Like
• The restaurant operates smoothly, consistently delivering excellence in service, quality,
and hospitality.
• Teams are engaged, supported, and performing at a high level.
• Financial targets are achieved through strategic leadership and discipline.
• The Managing Partner demonstrates leadership that fosters the development of others and
cultivates future leaders.
• The restaurant stands as a reflection of Red Door’s brand promise: elevated, genuine, and
community-driven.
Required Skills:
• Minimum 5 years of full-service restaurant leadership experience, with at least 2 years in a
General Manager or equivalent role.
• Proven track record of developing teams, achieving financial goals, and maintaining brand
standards.
• Availability to work a flexible schedule, including nights, weekends, and holidays.
• Strong understanding of restaurant operations, financial management, and guest relations.
• Excellent communication, organization, and leadership skills.