Restaurant Manager

King's Seafood Company•Santa Monica, CA

15d•$70,304 - $80,000

About The Position

The Restaurant Manager is an integral member of the management team and leads front-of-house operations while partnering with the kitchen to deliver quality products and service. The role supports seamless service and develops and coaches the crew. Managers are expected to uphold high standards, demonstrate integrity, interact professionally with crew members and guests, and take a positive approach to resolving issues. The manager oversees daily restaurant operations, including food product handling, guest relations, business flow, service standards, financial operations, human resources, scheduling, labor management, and crew selection. The position also contributes to incentive programs, sales generation, and marketing services. The company provides training in financial acumen, quality assurance, daily operations, and leadership. Managers can learn across restaurant operations, including operating systems, product-centric menus, and restaurant design and concepts, with a career path aligned to their goals.

Requirements

At least 21 years of age.
At least two years of experience as a manager.
A flexible schedule is required, including availability 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, storage, and preparation of food products, guest relations, business flow, and service standards.
Oversee business flow during operating hours and remain active throughout the restaurant, including the front desk, bar/lounge, kitchen, and main dining room; 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 resource 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 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 interviews and selection of new crew members.