Restaurant Manager

King's Seafood Company • San Diego, CA

27d • $70,304 - $80,000

About The Position

The Restaurant Manager is an integral member of the management team and leads front-of-house operations, supports seamless service, and develops and coaches crew members. The manager partners with the kitchen to deliver quality products and service, acts as an ambassador for the restaurant’s product and hospitality, and upholds high standards with integrity and professionalism. The role involves overseeing daily restaurant operations, financial activities, staffing, product quality, and guest relations. Managers receive training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn all aspects of restaurant operations and pursue their own leadership goals.

Requirements

• At least 21 years of age.
• At least two years of experience as a manager.
• A flexible schedule, including the ability to work nights, weekends, and holidays.
• Good longevity in current and past positions.
• Ability to lift up to 40 pounds; 10–20 pounds is typical.
• Ability to reach up to 6 feet; 2–4 feet is typical.
• Ability to move through 24-inch aisles and spaces as small as 12 inches.

Nice To Haves

• College degree in a related field, such as business or hotel and restaurant management.

Responsibilities

• Oversee daily operations, including ordering, purchasing, receiving, storing, and preparing food products, as well as guest relations, business flow, and service standards.
• Manage the flow of business during service by working throughout the front desk, bar/lounge, kitchen, and dining room, monitoring standards and correcting issues as needed.
• Oversee restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor communication, operating-account management, and troubleshooting variances.
• Handle crew-related human resource responsibilities.
• Forecast product needs based on inventory counts.
• Write schedules for at least one workgroup, such as servers, bartenders, hosts, bussers, or supervisors.
• Help develop incentive programs and generate sales and marketing initiatives.
• Ensure food products meet company recipe, preparation, and quality specifications.
• Recognize and coach crew members.
• Make labor-management decisions during each shift.
• Participate in interviewing and selecting new crew members.

Benefits

• Competitive salary of $70,304–$80,000 based on experience, plus realized bonus.
• Paid vacation and sick days.
• Dining discount for the employee and up to five guests.
• 401(k) with a match.
• Education reimbursement.
• Medical insurance.
• Dental insurance.
• Vision insurance.
• Life insurance.
• Pet healthcare savings account.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed