Senior Restaurant Manager

King's Seafood Company•Orange, CA

23d•$80,000 - $95,000

About The Position

King's Fish House is an upscale, polished restaurant concept of King's Seafood Company, a family-owned Southern California restaurant business established in 1945. The Senior Restaurant Manager is an integral member of the restaurant 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, upholds company standards, and serves as an ambassador for the restaurant's products and hospitality. The manager oversees daily restaurant operations, including food-product ordering and handling, guest relations, service flow, and financial administration. They work actively across restaurant areas throughout service, monitor standards, and correct issues as needed. The company provides training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn broader operational and concept-development processes and to pursue further leadership growth.

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 at 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, storing, and preparing food products, guest relations, business flow, and service standards.
Oversee restaurant operations during business hours and remain active across the front desk, bar/lounge, kitchen, and dining room throughout the dining period.
Walk the restaurant to ensure service areas meet company standards and correct issues when needed.
Manage restaurant financial operations, including safe, change orders, bar banks, tip reconciliation, invoice coding, vendor contact, an operating account, and troubleshooting variances.
Handle crew-related human resources responsibilities.
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, preparation, and quality specifications.
Recognize and coach crew members.
Make labor-management decisions each shift.
Participate in interviewing and selecting new crew members.