Senior Restaurant Manager

King's Seafood Company•San Diego, CA

7d•$80,000 - $95,000•Onsite

About The Position

Lou & Mickey’s is a renovated steakhouse in Downtown San Diego, located across from the San Diego Convention Center and near the entrance to the Gaslamp Quarter. The Senior Restaurant Manager is an integral member of the management team and supports seamless service while developing and coaching the crew. This role is the front-of-house operations expert and serves as the go-to manager when the General Manager is not in the building, partnering with the kitchen to deliver quality products and service to guests. The role leads restaurant operations and is expected to uphold company standards, demonstrate integrity, and interact professionally with crew members and guests. The company provides training in financial acumen, quality assurance, daily operations, and leadership, as well as opportunities to learn broader aspects of restaurant operations and pursue individual leadership 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.
A flexible schedule, including availability 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 food ordering, purchasing, receiving, storage, and preparation, as well as guest relations, business flow, and service standards.
Manage the flow of business during operating hours and remain active throughout the restaurant, including the front desk, bar/lounge, kitchen, and main dining room.
Walk the restaurant to confirm service areas meet company standards and correct issues when needed.
Oversee financial operations, including safe, change-order, and bar-bank accuracy; tip reconciliation; invoice coding; vendor contact; management of 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 interviewing and selecting new crew members.