Restaurant Manager

King's Seafood Company•Carlsbad, CA

22d•$70,304 - $80,000

About The Position

King’s Fish House is an upscale, polished restaurant concept within King’s Seafood Company, a family-owned Southern California restaurant business founded in 1945. 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 food, seamless service, and hospitality to guests. The role includes coaching and developing crew members, maintaining restaurant standards, and serving as an ambassador for the restaurant’s products and hospitality. Managers receive training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn across restaurant operations, operating systems, product-centric menus, and restaurant design and concept development. Career progression is guided by the manager’s goals. Successful managers are standards-driven, vigilant, professional, and demonstrate integrity and a positive approach to resolving issues. The stated salary is $70,304–$80,000 based on experience, plus realized bonus. Benefits include paid vacation and sick days, a dining discount for the employee and up to five guests, a 401(k) with match, education reimbursement, medical, dental, vision, and life insurance, and a Pet Healthcare Savings Account.

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; lifting 10–20 pounds is typical.
Ability to reach up to 6 feet; reaching 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, 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, inspect service areas, and correct issues as needed.
Manage restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor contact, 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, 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 each shift.
Participate in interviewing and selecting new crew members.
Support seamless service and develop and coach the crew.
Partner with the kitchen to deliver quality products and service to guests.