Senior Restaurant Manager

King's Seafood Company•Santa Monica, CA

15d•$80,000 - $95,000•Onsite

About The Position

Meat on Ocean is a meat-centric restaurant located on the corner of Ocean and Broadway in Santa Monica, with views of the Pacific. The Senior Restaurant Manager is an integral member of the management team, responsible for supporting seamless service, developing and coaching the crew, and serving as the expert for front-of-house operations. This manager is the go-to person when the General Manager is not in the building and partners with the kitchen to deliver quality products and service to guests. The role leads and upholds restaurant standards, oversees daily operations and service, and contributes to financial and human resource operations. The company provides training in financial acumen, quality assurance, daily operations, and leadership, along with opportunities to learn different aspects of restaurant operations and pursue a career path toward desired leadership levels. Successful managers are standards-driven, vigilant, demonstrate integrity, interact professionally with crew members and guests, and take a positive approach to 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.
Good longevity in current and past positions.
Flexible schedule; ability to work nights, weekends, and holidays.
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.
Oversee business flow during operating hours and remain active in all areas of the restaurant, including the front desk, bar/lounge, kitchen, and main dining room.
Walk the restaurant to ensure service areas meet company standards and correct issues as needed.
Manage financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor calls, an operating account, and troubleshooting variances.
Handle human resource responsibilities 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, 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 during each shift.
Participate in interviewing and selecting new crew members.