Restaurant Manager

King's Seafood Company•San Diego, CA

21d•$70,304 - $80,000•Onsite

About The Position

Lou & Mickey’s is a recently renovated Downtown San Diego steakhouse located across from the San Diego Convention Center and near the Gaslamp Quarter. 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 role partners with the kitchen to deliver quality food and service to every guest. The manager oversees daily restaurant operations and maintains company standards for hospitality, product quality, and service. The company provides training in financial acumen, quality assurance, daily operations, and leadership, along with opportunities to learn about operating systems, product-centered menus, and restaurant design and concept development. Career progression is driven by the employee’s goals. Successful managers are standards-driven, vigilant, and demonstrate integrity. They interact professionally with crew members and guests and take a positive approach to resolving issues.

Requirements

At least 21 years of age.
At least two years of experience as a manager.
Good longevity in current and past positions.
Flexible schedule; able to work nights, weekends, and holidays.
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.
Oversee business flow during operating hours and remain active across the front desk, bar/lounge, kitchen, and main dining room throughout the dining period.
Walk the restaurant to ensure service areas meet company standards and correct issues as needed.
Manage restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor communication, operating account management, and troubleshooting variances.
Handle human-resource responsibilities 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 and 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 each shift.
Participate in interviewing and selecting new crew members.