Senior Restaurant Manager

King's Seafood Company•Corona, CA

42d•$80,000 - $90,000•Onsite

About The Position

King's Fish House is seeking a Senior Restaurant Manager to join their management team. This role is responsible for supporting seamless service, developing and coaching the crew, and overseeing front-of-house operations. The Senior Restaurant Manager partners with the kitchen to ensure quality product and service. The company offers a stable environment with a proven track record of developing successful operators, providing training in financial acumen, quality assurance, daily operations, and leadership. Opportunities exist to learn all aspects of operations, from sophisticated operating systems to managing product-centric menus and restaurant design. The company emphasizes a standards-driven approach with high integrity, professional interaction, and a positive problem-solving attitude.

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 full service, high volume, restaurant
Flexible schedule required-able to work nights, weekends and holidays
Good longevity in current and past positions
Ability to lift up to 40 lbs., 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 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, i.e., business or hotel and restaurant management, preferred

Responsibilities

Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.
Oversees the flow of the business during business hours, being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed.
Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances.
Responsible for all human resource related to the crew.
Forecasting the need for product based on inventory counts.
Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors.
Participates in creativity of developing incentive programs, generating sales and marketing services.
Ensures that all food products meet company recipe specifications for preparation and quality.
Recognition of crewmembers (coaching).
Makes labor management decisions each shift.
Participates in interviews and selection of new crew.