Front-of-House Leader | Senior Restaurant Manager

Meat On Ocean; Santa Monica (CA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Paid vacation

Sick days

Dining discount

401k matching

Education reimbursement

Insurance package

Job summary

Meat on Ocean, a premier Santa Monica dining destination, seeks a Senior Restaurant Manager to lead front-of-house operations and partner with the kitchen to deliver exceptional guest experiences.

You will guide daily service, coach a diverse crew, and ensure standards across all guest touchpoints. The role includes financial oversight, scheduling, and ongoing development of our team, with a focus on hospitality excellence.

Qualifications

• 21 years of age or older.
• 4+ years of management experience in any industry.
• 2+ years in full-service, high-volume restaurant management.
• College degree in business or hospitality preferred.
• Flexible schedule; nights, weekends and holidays.
• Strong longevity in prior roles.

Responsibilities

• Oversees daily operations from ordering, purchasing, receiving, storage, and prep to guest relations and service standards.
• Oversees the restaurant during business hours; active in front desk, bar, kitchen and dining room.
• Manages financial operations: cash handling, invoicing, vendor relations, and cost control.
• Responsible for all human resources related to the crew.
• Forecasts product needs based on inventory counts.
• Creates schedules for workgroups (servers, bartenders, hosts, bussers, supervisors).
• Contributes to incentive programs and sales/marketing efforts.
• Ensures recipes and quality standards are met for all food products.
• Recognizes and coaches crewmembers; handles labor decisions per shift.
• Participates in hiring and interviewing crew.

Skills

Management

Restaurant experience

High volume

Flexible schedule

Lifting 40lbs

Education

College degree

Job description

Meat on Ocean, a premier Santa Monica dining destination, seeks a Senior Restaurant Manager to lead front-of-house operations and partner with the kitchen to deliver exceptional guest experiences.

You will guide daily service, coach a diverse crew, and ensure standards across all guest touchpoints. The role includes financial oversight, scheduling, and ongoing development of our team, with a focus on hospitality excellence.