Restaurant Manager

King's Seafood Company•Bellevue, WA

21d•$70,304 - $80,000

About The Position

Water Grill is seeking a Restaurant Manager to lead restaurant operations, represent its seafood and hospitality standards, and support and develop the crew. The manager is an integral member of the management team, serves as the front-of-house operations expert, and partners with the kitchen to deliver quality products and service to guests. The role oversees daily restaurant operations, including product purchasing and handling, guest relations, service standards, and business flow. The manager is responsible for restaurant financial operations and crew-related human resources, helps manage labor and schedules, and participates in hiring, coaching, recognition, sales initiatives, and incentive program development. The company provides training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn a range of operational systems and restaurant concepts. It describes a career path with opportunities to progress into leadership roles.

Requirements

At least 21 years of age.
At least two years of experience as a manager.
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 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

A college degree in a related field, such as business or hotel and restaurant management, is preferred.

Responsibilities

Oversee daily operations, including ordering, purchasing, receiving, storing, and preparing food products, 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, monitor service, 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 variance troubleshooting.
Handle human-resource matters related to the crew.
Forecast product needs based on inventory counts.
Write schedules for at least one workgroup, such as 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 crewmembers.
Make labor-management decisions during each shift.
Participate in interviewing and selecting new crew members.