Senior Restaurant Manager

King's Seafood Company•Santa Monica, CA

15d•$80,000 - $95,000

About The Position

The Senior Restaurant Manager is an integral member of the management team and leads front-of-house operations while partnering with the kitchen to deliver quality products and service. The role supports seamless service and develops and coaches crew members, while serving as a leader of the restaurant, ambassador for its product, and executor of its hospitality standards. The manager oversees daily restaurant operations, including food-product procurement and preparation, guest relations, service standards, and business flow. They are expected to be active throughout the restaurant during service, monitor standards, and correct issues as needed. The role also includes financial and human-resources responsibilities, labor management, scheduling, product forecasting, hiring, and supporting sales and marketing initiatives. The company provides training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn different aspects of restaurant operations and pursue further leadership roles. Successful managers are standards-driven, vigilant, professional, and positive when resolving issues.

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.
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 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

A 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, as well as guest relations, business flow, and service standards.
Manage the flow of business during operating hours and remain active throughout the front desk, bar/lounge, kitchen, and main dining room during the dining period.
Walk the restaurant to ensure service meets company standards and correct issues when needed.
Manage restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor communication, operating-account management, 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: 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.