Restaurant Manager

Bearflag Fish Co.; Huntington Beach (CA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Opportunity for advancement

401(k)

Bonus based on performance

Company parties

Dental insurance

Employee discounts

Flexible schedule

Job summary

Bearflag Fish Co. in Huntington Beach is seeking an experienced Restaurant Manager to oversee daily operations of the dining establishment. This role focuses on ensuring operational excellence and providing outstanding guest experiences.

The successful candidate will manage the team, maintain high-quality standards, and ensure compliance with regulations while fostering a productive, positive work environment.

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge of wine, beer, and spirits.
• Excellent interpersonal and communication skills.
• Ability to work a flexible schedule.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Manage daily restaurant operations and ensure high standards.
• Lead, motivate, and develop the restaurant team.
• Ensure exceptional guest service and respond to feedback.
• Perform inventory management and control costs.
• Assist in financial management to meet budget goals.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Interpersonal communication

Problem-solving

Knowledge of food and beverage

Flexibility

Job description

Benefits:

• Free uniforms
• Health insurance
• Opportunity for advancement
• 401(k)
• Bonus based on performance
• Company parties
• Dental insurance
• Employee discounts
• Flexible schedule

Position Overview:

We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands‑on approach to leadership and a deep commitment to the art of hospitality.

Key Responsibilities:

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre‑shift preparations and end‑of‑day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high‑performing team.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications:

• Minimum of 2 years' experience in restaurant management, preferably in a high‑volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed.
• Physical ability to stand for extended periods and lift up to 50 pounds as required.
• Experience with modern reservation systems and familiarity with the local dining scene.
• Demonstrated problem‑solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.