Restaurant Manager

King's Seafood Company•Orange, CA

23d•$70,304 - $80,000

About The Position

King’s Fish House is an upscale, polished restaurant concept operated by King’s Seafood Company, a family-owned Southern California restaurant business. The Restaurant Manager is an integral member of the management team and leads the restaurant, represents its products, and executes its hospitality standards. The role supports seamless service, develops and coaches crew members, oversees front-of-house operations, and partners with the kitchen to deliver quality food and service to guests. The manager oversees daily restaurant operations, including product ordering and handling, guest relations, service standards, financial operations, human resources, scheduling, inventory forecasting, and labor management. Managers receive training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn across restaurant operations and pursue their own leadership goals.

Requirements

At least 21 years of age.
At least two years of experience as a manager.
Flexible schedule; able 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, preferred.

Responsibilities

Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.
Oversee restaurant operations during business hours by working across the front desk, bar/lounge, kitchen, and dining room; check service areas against company standards 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 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.