Assistant Manager

Bear Flag Fish Company; Newport Beach (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

401(k)

Company parties

Competitive salary

Dental insurance

Health insurance

Paid time off

Job summary

A seafood restaurant chain is seeking an experienced General Manager for its Newport Beach location. The role entails overseeing daily operations, ensuring exceptional guest experiences, and maintaining financial performance. Ideal candidates will have at least 3 years of experience in restaurant management and strong leadership skills. Certifications in food safety are required, along with proficiency in reservation and management software. This position offers competitive compensation and a vibrant work culture.

Qualifications

• At least 3 years of experience in restaurant management.
• Proficiency with restaurant operations software.
• Current food safety certification required.

Responsibilities

• Oversee day-to-day restaurant operations and staff management.
• Ensure guest satisfaction and operational efficiency.
• Implement sales and profitability strategies.

Skills

Leadership skills

Operational management

Customer service

Financial management

Organizational skills

Tools

Reservation software

Financial management systems

Job description

Benefits:

• 401(k)
• Company parties
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off

About Us: Bear Flag Fish Company is known for serving the freshest, highest-quality seafood in a casual, friendly environment. We pride ourselves on our strong team culture, fast-paced service, and dedication to a great guest experience. We are looking for an experienced and motivated General Manager to lead one of our restaurant locations with integrity, energy, and a people-first mindset.

Position Objective:

The Restaurant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Essential Duties and Responsibilities:

Operational Leadership:

Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.

Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.

Develop and implement effective sales and profitability strategies.

Leadership and Staff Management:

Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.

Manage shift operations, including scheduling, staff training, and performance evaluation.

Create and maintain a positive and productive work environment for all employees.

Financial Management:

Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.

Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance:

Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.

Collaborate with kitchen staff to develop menus that meet market demand and seasonal trends.

Monitor customer feedback and implement necessary operational improvements to enhance the dining experience.

Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities:

Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.

Handle HR issues and communicate effectively on urgent matters.

Regularly review and update compliance protocols and staff training to meet industry standards.

General Functions & Responsibilities:

Actively participate in community events and foster relationships with local businesses and stakeholders.

Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction.

Perform other duties as assigned, providing flexible and responsive leadership.

Requirements:

• A minimum of 3 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
• Deep understanding of P&L statements, budgeting processes, and cost control measures.
• Availability to work flexible hours, including evenings, and weekends.
• Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.

Complete our short application today!