Service Manager - Omaha

Summary / Objective

The objective of the Service manager is to ensure our guests have an amazing experience every time they visit. This is achieved through communication with guests, and supporting and training the FOH staff to deliver relentless hospitality. This role sits on the location leadership team and has a role in supporting overall taproom operations.

• Set the Tone
• Thirst for Improvement
• We Care
• Passion Driven

• Accountable for the guest experience: ensuring the restaurant is opened and closed with the highest of standards and guests have a fantastic experience from entry to exit.
• Communication with your team: accountable for service running smoothly everyday, setting expectations and giving direction daily to your team through effective communication, setting them up for success.
• FOH team development: responsible for developing, growing, training and refining teammates in our values, standards, and stories.
• Event Support: full understanding of events and ability to run any event.
• Participate in location leadership meeting, discuss issues effectively, provide experience, insights and ideas to help Big Grove constantly improve, and complete all tasks assigned from those meetings timely.
• People management: use our people and performance tools to communicate, manage, check in, support, hold accountable and follow through with the team.
• Accountable for Financial Performance: part of leadership team, accountable for the financial performance, effectively manage FOH COGS, inventory and labor cost, and implement ideas and education to increase revenue.
• Foster a cohesive and productive working environment through strong cross‑departmental communication and collaboration among teams.

• Strong ability to lead, inspire, and develop teams.
• Experience in hiring, training, and retaining high‑performing staff.
• Conflict resolution and ability to handle employee or customer issues effectively.

• P&L management to drive revenue and profitability.
• Cost control strategies, including inventory management, labor costs, and waste reduction.

• Ability to create a consistent and amazing guest experience through the team.
• Understanding of customer preferences, menu development, and special events.
• Brand ambassador mindset, ensuring the taproom aligns with the company’s values and brand.

• Ability to troubleshoot staffing shortages, supply chain issues, or unexpected operational challenges.
• Comfortable making quick, data‑driven decisions in a fast‑paced environment.
• Flexibility to adapt to market trends, seasonal shifts, and evolving customer expectations.

• Understanding of draft systems, beer production, and bar operations.
• Familiarity with POS systems, scheduling software, and other restaurant software.
• Knowledge of beer styles, food pairings, and proper service techniques.

Supervises all Front of the House Staff. Works closely with Back of the House Leadership to ensure Big Grove is operative the best way possible.

Work primarily performed in a taproom/restaurant setting, with frequent movement between FOH and BOH. Exposure to noise, crowds, varying temperatures (kitchen, patio, cooler), occasional outdoor elements during events.

Position involves frequent interruptions, managing multiple priorities, and responding quickly to guest or staff needs. Standing, walking, and moving throughout the shift required, often for 8–10 hours at a time.

Regular interaction with team members across all departments (FOH, BOH, brewery, corporate) as well as guests, vendors, and community partners.