Senior Restaurant Manager

King's Seafood Company•San Diego, CA

27d•$80,000 - $95,000

About The Position

The Senior Restaurant Manager is an integral member of the management team and leads restaurant operations, serves as an ambassador for the product, and executes the company’s hospitality standards. The role supports seamless service while developing and coaching crew members, overseeing front-of-house operations, and partnering with the kitchen to deliver quality food and service to guests. The manager oversees daily operations, including product purchasing and preparation, guest relations, business flow, service standards, and financial operations. They work actively throughout the restaurant during service, maintain company standards, and course-correct as needed. The role also includes crew-related human resources, scheduling, hiring, labor management, product forecasting, and participation in sales, marketing, and incentive initiatives. The company provides training in financial acumen, quality assurance, daily operations, and leadership. Managers can learn across multiple aspects of restaurant operations and pursue a career path aligned with their goals.

Requirements

At least 21 years of age.
Four years of experience as a manager in any industry.
Two years of experience as a manager in a full-service, high-volume restaurant.
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 carry items up to 120 feet.
Ability to reach up to 6 feet; 4 feet is typical.
Ability to work off 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, storage, and preparation of food products, guest relations, business flow, and service standards.
Monitor business flow during operating hours and remain active across the front desk, bar/lounge, kitchen, and dining room throughout the dining period.
Walk the restaurant to ensure service meets company standards and correct issues when needed.
Manage financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor communications, 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 crew members.
Make labor-management decisions each shift.
Participate in interviews and selection of new crew members.