Samuel J. Voss
Omaha
Summary
Hi, I’m Samuel — a hospitality professional with over 23 years of experience across diverse restaurant concepts and business models. I’m passionate about building strong teams, driving performance, and creating memorable guest experiences. I take a strategic, data-driven approach to leadership and consistently deliver results that meet and exceed goals, projections, and forecasts.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Store Director
Big Grove Brewery
Omaha, NE
01.2025 - Current
- Played a key leadership role in project execution and physical build-out of the taproom, overseeing operational setup, systems integration, and readiness planning
- Direct full P&L accountability for a 650-seat, high-volume craft brewery generating multi-million-dollar annual revenue, consistently driving performance against budget
- Direct cross-functional leadership across front-of-house and back-of-house operations, overseeing 130 team members and multiple department heads
- Lead cross-functional operations across taproom, kitchen, private events, coffee/merch, and bar program to ensure cohesive brand execution
- Manage labor strategy in a dynamic, seasonal environment, adjusting staffing models weekly to protect margins while maintaining elevated guest experience
- Drive beverage profitability through strategic pricing and tight inventory controls across beer and retail programs
- Partner with brewing, culinary, and marketing teams to execute revenue-driving events, beer releases, and community activations
- Improve operational efficiency through implementation of SOPs, prep systems, and real-time labor tracking tools
- Develop and mentor leadership team across FOH and BOH, fostering accountability, ownership, and a hospitality-forward culture
- Spearhead patio and seasonal traffic strategies to maximize revenue during peak weather months while protecting winter labor targets
- Oversee private events and large-format gatherings, ensuring seamless execution
- Analyze weekly sales trends, guest counts, and weather patterns to proactively forecast and adjust labor and purchasing
- Strengthen guest loyalty through visible leadership presence, rapid issue resolution, and consistent service standards
- Build strong local community relationships to position the brewery as a premier hospitality and events destination in Omaha
General Manager
Cutchall Management
Omaha, NE
01.2021 - 01.2025
- Directed full P&L responsibility for high-volume restaurant generating multi-million-dollar annual revenue, consistently meeting financial targets
- Improved EBITDA through aggressive cost control initiatives and disciplined labor management
- Reduced labor percentage while maintaining service standards by implementing real-time scheduling analysis and cross-training initiatives
- Decreased food cost through inventory optimization, waste reduction systems, and purchasing renegotiation strategies
- Led and developed management team overseeing 70 employees, building a performance-driven culture focused on accountability and guest experience
- Increased guest satisfaction scores by implementing structured service standards, leadership visibility, and immediate recovery protocols
- Drove top-line revenue growth through targeted marketing activations and community partnerships
- Designed and implemented standardized operating procedures that increased productivity and reduced operational inefficiencies
- Established financial review cadence weekly to proactively adjust labor, ordering, and promotional strategies based on performance trends
- Oversaw alcohol program compliance, inventory management, and margin optimization to maximize bar profitability
- Maintained regulatory compliance across health, safety, and alcohol service standards
General Manager of Culinary Operations
Immanuel Communities
01.2019 - 01.2020
- 16 locations management/oversight with annual revenue greater than 10 million
- Strategic initiative creation and implementation
- Reduction in cost by implementing best practice purchasing
- Creation and implementation of waste management to reduce food cost
- Building and mandating an audit system to increase guest satisfaction
- Department restructure to maximize productivity and reduction in cost by 4%
- Creating and implementing operational procedures and protocol
- Budget creation, maintenance and compliance
- Staff accountability
- Food and alcohol vendor relations and negotiation
- Bar/Lounge alcohol service management
- Retail, quick serve, fast casual, lounge and fine dining operations
Business Owner, Sole Proprietor
Urban eats & 21 Chop House
01.2016 - 01.2019
- Operate 2 revenue generating restaurants
- Successfully manage and developed a staff of 30
- Menu development and training to meet trending markets
- Developing and maintaining strong social media connections
- Self-marketing for each restaurant
- Maintain multiple vendor relations with food and alcohol
- Profit and loss control with inventory systems
- Reduced scheduled labor through cross-training
- Reduced current food cost by 3% with training, development and product analysis
- Team building training and exercises to promote strong employee relations
Food and Beverage Director
Ashford University-AmeriServe Foodservice Management
01.2013 - 01.2016
- Operate 3 revenue generating food operations
- Successfully manage & developed a staff of 40
- Menu development and training
- Campus dining and catering revenue greater than 2 million
- Maintain multiple vendor relations
- Profit and loss control
- Reduced labor by 12% through training
- Reduced current food cost by 5% through better purchasing practices
- Team building training and exercises
- Client relations
- Contract management with a fee based account
- District support for the Midwest territory
Food and Beverage Manager
Isle Casino Hotel Bettendorf
01.2009 - 01.2013
- Managed 2 of the 5 food operations
- Consistently met department goals
- Extensive knowledge of food cost and control
- Proper ordering and inventory to meet business demands
- Vendor relationships in Iowa and Illinois markets
- Successfully served 30,000 guests per month
- Team management of 60
Education
Culinary Arts - Restaurant management
Le Cordon Bleu Chicago
01.2007
High School Diploma -
Northeast Community
Goose Lake, IA05-2004
Skills
- Business & Financial Leadership
- Full P&L Management
- Strategic Budget Development & Forecasting
- Payroll & Labor Management
- Inventory & Cost Control
- Operational Efficiency & Process Optimization
- Standard Operating Procedure (SOP) Development
- Safety & Risk Management
- Executive-Level Customer Relations
- Venue Design & Concept Development
- Culinary Leadership & Program Implementation
- Executive Chef Expertise
- Pastry & Scratch Production
- Brand Development & Sustainable Business Strategy
- Brand Awareness & Market Positioning
- Social Media Strategy
- Project Management & Execution
- POS Systems Integration & Optimization
- Microsoft Office & Operational Reporting
- Professional Written & Verbal Communication
Certification
- SERV Safe
Languages
Spanish
Limited Working
English
Native or Bilingual
Timeline
Store Director
Big Grove Brewery
01.2025 - Current
General Manager
Cutchall Management
01.2021 - 01.2025
General Manager of Culinary Operations
Immanuel Communities
01.2019 - 01.2020
Business Owner, Sole Proprietor
Urban eats & 21 Chop House
01.2016 - 01.2019
Food and Beverage Director
Ashford University-AmeriServe Foodservice Management
01.2013 - 01.2016
Food and Beverage Manager
Isle Casino Hotel Bettendorf
01.2009 - 01.2013
Culinary Arts - Restaurant management
Le Cordon Bleu Chicago
High School Diploma -
Northeast Community
Awards
- Gold Key Award Of Excellence, 2009-01-01
- Riverside Culinary Competition Best Of Show, 2010-01-01
- Isle Bakeoff Competition First Place, 2011-01-01
- Building Clients For Life Award, 2015-01-01
- Most Promising New Business, 2017-01-01
- Best In Social Media 2017-01-01
Interests
- Cooking & Hospitality
- Dining Out
- Traveling
- Architecture
- Music & Arts