Senior Restaurant Manager

King's Seafood Company•Denver, CO

3d•$80,000 - $95,000

About The Position

Water Grill is seeking a Senior Restaurant Manager to lead restaurant operations, represent its seafood products, and deliver hospitality. The manager is an integral member of the management team, supporting seamless service and developing and coaching crew members. The role is the front-of-house operations expert and partners with the kitchen to provide quality products and service to guests. The manager will receive training in financial acumen, quality assurance, daily operations, and leadership, and will have opportunities to learn the company’s operating systems, product-centered menu operations, and restaurant design and concept development. The company supports career growth toward leadership levels aligned with the manager’s goals. Successful managers are standards-driven, vigilant, act with integrity, interact professionally with crew members and guests, and take a positive approach to resolving issues.

Requirements

At least 21 years of age.
At least four years of experience as a manager in any industry.
At least two years of experience as a manager in a full-service, high-volume restaurant.
Ability to work a flexible schedule, including 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 carry items up to 120 feet.
Ability to reach up to 6 feet; 4 feet is typical.
Ability to work at counter heights of 36–42 inches.
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, storing, and preparing food products, guest relations, business flow, and service standards.
Oversee restaurant operations during business hours by working throughout the front desk, bar/lounge, kitchen, and dining room; inspect service areas and correct issues to meet company standards.
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, 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, preparation, and quality specifications.
Recognize and coach crew members.
Make labor-management decisions each shift.
Participate in interviewing and selecting new crew members.