Senior Restaurant Manager

King's Seafood Company•Costa Mesa, CA

34d•$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, develops and coaches crew members, and upholds company standards for hospitality, product quality, and restaurant operations. Managers are expected to demonstrate integrity, professionalism, vigilance, and a positive approach to resolving issues. The manager oversees daily restaurant operations, including food purchasing and handling, guest relations, service flow, financial operations, crew-related human resources, scheduling, labor management, and hiring. The manager is expected to be active throughout the restaurant during business hours and ensure standards are met across all service areas. The company provides training in financial acumen, quality assurance, daily operations, and leadership. Managers can learn a range of operational areas, including operating systems, product-centered menus, and restaurant design and concept development. Career development is guided by the manager’s goals.

Requirements

At least 21 years of age.
At least four years of experience as a manager in any industry.
At least two years of experience as a manager in a full-service, high-volume restaurant.
Ability to work a flexible schedule, including 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.
Oversee restaurant operations during business hours by working across the front desk, bar/lounge, kitchen, and main dining room; inspect service areas 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 resources responsibilities related to crew members.
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.