Restaurant Manager

King's Seafood Company•Denver, CO

3d•$70,304 - $80,000

About The Position

The Restaurant Manager is an integral member of the management team and leads front-of-house operations at Water Grill. The role supports seamless service, develops and coaches the crew, and partners with the kitchen to provide guests with quality products and service. Managers are expected to uphold high standards, act as ambassadors for the product and hospitality, demonstrate integrity, and address issues professionally and positively. The manager oversees daily restaurant operations, including product ordering and handling, guest relations, service standards, financial processes, crew-related human resources, scheduling, labor decisions, and hiring. The company provides training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn other aspects of restaurant operations and pursue leadership growth.

Requirements

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

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.
Manage restaurant flow during business hours by staying active across the front desk, bar/lounge, kitchen, and dining room, checking service standards, and correcting issues as needed.
Oversee financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor communication, an operating account, and troubleshooting variances.
Manage 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.
Help develop incentive programs and generate sales and marketing activity.
Ensure food products meet company recipe, preparation, and quality specifications.
Recognize and coach crew members.
Make labor-management decisions each shift.
Participate in interviewing and selecting new crew members.