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Or Manager Jobs in Nebraska (NOW HIRING)

TR HOSPITALITY

Supervisor

Kearney, NE · On-site

$17 - $18/hr

A minimum of 1 year of experience as a shift lead or manager in full service, casual dining or quick service restaurant is a requirement. Provide a fun, fast paced and fulfilling work environment for ...

Genesys

Experience managing regional or distributed teams, preferably across the United States * Strong understanding of enterprise sales motions and pipeline development strategies * Demonstrated ability to ...

Perkins Restaurant and Bakery

Restaurant Cook

Kearney, NE · On-site

$13.50 - $15/hr

Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS * Prepares Cooking Items * Reports ...

Perkins Restaurant and Bakery

Restaurant Cook

North Platte, NE · On-site

$11.50 - $15/hr

Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS * Prepares Cooking Items * Reports ...

Perkins Restaurant and Bakery

Restaurant Cook

Kearney, NE · On-site

$12 - $15/hr

Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS * Prepares Cooking Items * Reports ...

TR HOSPITALITY

Freddy's Store Leader (5205)

Lincoln, NE · On-site

$18 - $20/hr

A minimum of 1 year of experience as a shift lead or manager in full service, casual dining or quick service restaurant is a requirement. Provide a fun, fast paced and fulfilling work environment for ...

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Showing results 41-60

All JobsOr JobsOr Manager JobsOr Manager Jobs in Nebraska

Or Manager information

See Nebraska salary details

$21.9K

$67.2K

$134.4K

How much do or manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for or manager in Nebraska is $67,167.00, according to ZipRecruiter salary data. Most workers in this role earn between $40,000.00 and $88,200.00 per year, depending on experience, location, and employer.

What is an OR manager?

An OR Manager, or Operating Room Manager, is a healthcare professional responsible for overseeing the daily operations of surgical suites in a hospital or surgical center. Their duties include managing surgical staff, coordinating surgery schedules, ensuring compliance with safety and regulatory standards, and optimizing patient care in the operating room environment. OR Managers play a vital role in maintaining efficiency, supporting surgical teams, and ensuring patient safety throughout the surgical process.

What are some common challenges an OR manager faces when coordinating surgical schedules and staff assignments?

OR Managers often navigate the complex task of balancing surgical case schedules with available operating room staff and resources. Challenges can include last-minute schedule changes, ensuring adequate staffing levels for specialized procedures, and managing equipment availability. Effective communication and close collaboration with surgeons, anesthesiologists, and nursing teams are essential to minimize delays and maintain patient safety. Flexibility and strong organizational skills help OR Managers adapt to shifting priorities and emergencies that can arise in a busy surgical environment.

What are the key skills and qualifications needed to thrive as an OR manager, and why are they important?

To thrive as an OR Manager, you need strong leadership skills, clinical expertise in perioperative nursing, and a background supported by RN licensure and a bachelor’s degree, often with additional certification like CNOR. Familiarity with operating room management software, electronic health records (EHRs), and scheduling systems is typically required. Exceptional organizational, communication, and conflict-resolution skills help OR Managers lead teams and coordinate complex surgical schedules. These skills are crucial for ensuring patient safety, efficient workflow, and high-quality surgical care in a demanding environment.

What is the difference between Or Manager vs Pharmacist?

AspectOr ManagerPharmacist
Required CredentialsMedical degree, certification in ophthalmology or related fieldDoctor of Pharmacy (PharmD), state licensure
Work EnvironmentOphthalmology clinics, hospitals, healthcare facilitiesCommunity pharmacies, hospitals, clinics
Employer & Industry UsageHealthcare providers, ophthalmology practicesPharmacy chains, hospitals, healthcare institutions
Common Search & ComparisonOften compared for healthcare management roles in eye careCompared for medication dispensing and patient counseling roles

The Or Manager primarily oversees ophthalmology services and manages clinical staff in eye care settings, requiring specialized medical credentials. Pharmacists focus on medication dispensing, patient counseling, and medication management, requiring a PharmD degree and licensure. While both roles operate within healthcare, the Or Manager is more administrative and clinical in ophthalmology, whereas Pharmacists are medication experts in pharmacy settings.

Is operations manager a high paying job?

An operations manager typically earns a competitive salary that varies by industry, location, and experience level. In many regions, they are among the higher-paid management roles, especially with certifications like Six Sigma or PMP and experience in supply chain or process improvement. Salaries can range from moderate to high depending on the company's size and sector.

What cities in Nebraska are hiring for Or Manager jobs?

Cities in Nebraska with the most Or Manager job openings:

Or Manager jobs near you
Infographic showing various Or Manager job openings in Nebraska as of August 2026, with employment types broken down into 85% Full Time, 14% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $67,167 per year, or $32.3 per hour.

Restaurant and Bakery Prep Cook

Perkins - Northcott Hospitality

Grand Island, NE • On-site

$12 - $15/hr

Part-time

Re-posted 24 days ago

Key responsibilities

  • Prepares menu items according to recipes, portioning, and food safety standards.

  • Maintains cleanliness of the kitchen, prep areas, and equipment, and follows safety procedures.

  • Assists with stocking, rotating products, and supporting team members as needed.

Job description

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary.  At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too!
 
SUMMARY OF POSITION
Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.
 
POSITION ACTIVITIES AND TASKS
  • Prepares Cooking Items
  • Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene.
  • Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas.
  • Stocks and rotates products on line to ensure they are within shelf life standards.
  • Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
  • Prepares prep items according to guest request within company standards and following food safety and sanitation procedures.
  • Controls Food Cost
  • Ensures products are accurately portioned and ensures food products are prepared as specified by recipes.
  • Utilizes FIFO (first in first out) standards when preparing items.
  • Maintains Cleanliness
  • Maintains cleanliness of the kitchen, prep areas, coolers and storage areas
  • Follows proper safety procedures and policies concerning food handling, rotation and storage
  • Conducts line sweeps throughout the shift
  • “Clean as you go” throughout the shift
  • Understands OSHA requirements and health department standards
  • Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc.
  • Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
  • Assists Team Members
  • Preps items according to recipes and procedures
  • Assists dishwasher with washing and restocking dishes, pots, pans and utensils
  • Assist front of house staff with cleanliness of dining room
  • Provides guest service by communicating and cooperating with the front of house staff.
 
PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS
  • Extensive standing and walking for up to 8 hours
  • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
  • Must be able to communicate clearly
  • Exposure to heat, steam, smoke, cold
  • Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet.
  • Must have high level of mobility/flexibility in space provided
  • Must have time management skills
  • Must be able to read, write and perform addition/subtraction calculations
  • Must be able to control and utilize fingers to write, slice chop and operate equipment.
  • Must be able to fit through openings 30” wide
  • Must be able to work irregular hours under heavy pressure/stress during busy times
  • Bending, reaching, walking
  • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
  • Lifting up to 50 pounds
  • Exposure to dish and cleaning chemicals
 
SUPERVISION RECEIVED:
Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments.
KNOWLEDGE AND SKILL REQUIRED:
Basic skills such as sanitation, safety, and customer service can be taught through in house training.
EXPERIENCE REQUIRED:
None
 
Disclaimer
This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.