Senior Restaurant Manager

Senior Restaurant Manager – King's Seafood Company

Join to apply for the Senior Restaurant Manager role at King's Seafood Company.

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

• Competitive Salary: $80,000 - $95,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

• Oversee the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.
• Oversee 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 product based on inventory counts.
• Writes the schedules for at least one of the work groups:
  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 crew members (coaching).
• Makes labor management decisions each shift.
• Participates in interviews and selection of new crew.

• 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.
• College degree in a related field, i., business or hotel and restaurant management, preferred.
• 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 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.

Mid‑Senior level

Full‑time

Management and Manufacturing – Restaurants