Restaurant Manager

King's Seafood Company•Santa Monica, CA

15d•$70,304 - $80,000•Onsite

About The Position

Meat on Ocean is a meat-centric restaurant located on the corner of Ocean and Broadway in Santa Monica, with views of the Pacific. The Restaurant Manager is an integral member of the management team and helps lead the restaurant, represent its product, and deliver hospitality. The role supports seamless service, develops and coaches crew members, oversees front-of-house operations, serves as the primary go-to person when the General Manager is not in the building, and partners with the kitchen to deliver quality products and service to guests. The company provides training in financial acumen, quality assurance, daily operations, and leadership. Managers can learn additional aspects of restaurant operations, including operating systems, product-centric menus, and restaurant design and concept development. Career progression is driven by the employee’s goals, with tools intended to support advancement into leadership roles. Successful managers are expected to be standards-driven, vigilant, and professional, demonstrate integrity, and take a positive approach to resolving issues.

Requirements

At least 21 years of age.
At least four years of experience as a manager in any industry.
At least two years of experience as a manager in a full-service, high-volume restaurant.
Flexible schedule and 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 carry items up to 120 feet.
Ability to reach up to 6 feet; 4 feet is typical.
Ability to work at counter heights of 36–42 inches.
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 food ordering, purchasing, receiving, storage, and preparation, as well as guest relations, business flow, and service standards.
Oversee restaurant operations during business hours, remain active across the front desk, bar/lounge, kitchen, and dining room throughout service, inspect service areas, and correct issues as needed.
Manage restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor calls, an operating account, and troubleshooting variances.
Handle human resources matters related to the crew.
Forecast product needs based on inventory counts.
Write schedules for at least one workgroup: servers, bartenders, hosts, bussers, or supervisors.
Participate in developing incentive programs, generating sales, and marketing services.
Ensure food products meet company recipe specifications for preparation and quality.
Recognize and coach crew members.
Make labor-management decisions during each shift.
Participate in interviewing and selecting new crew members.