Restaurant Manager

Smashin Crab; San Antonio (TX); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Employee Discount

Paid Sick Time

Paid Vacation

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Job summary

Smashin Crab in San Antonio, TX is hiring an experienced Restaurant Manager to lead and support daily restaurant operations. You will oversee Front of House or Back of House departments, ensuring guest satisfaction, staff development, and adherence to company standards.

You will balance guest experiences with labor management and financial performance while maintaining safety and quality across all service areas.

Qualifications

• 3-5 years of restaurant management experience preferred.
• Experience leading teams in a high-volume, full-service restaurant.
• Experience managing FOH and/or BOH teams and inventory/ labor.

Responsibilities

• Lead daily restaurant operations and serve as the Manager on Duty.
• Provide leadership and direction to FOH and BOH employees to ensure smooth shift execution.
• Maintain a visible, hands-on management presence throughout the restaurant.
• Ensure consistent execution of Smashin Crab service, food quality, cleanliness, safety, and standards.
• Manage labor performance and control operating expenses within budgets.

Skills

Leadership

Communication

Team building

Customer service

Education

Food Handler's Certification

TABC Certification

Job description

We're looking for high-energy people who are fun to be around, great team players, seafood lovers, calm under pressure, and have strong work ethics. Restaurant experience is appreciated, but not necessary if you can prove that you've got the chops!

View Our Current Positions

Location: San Antonio (Corporate Office), TX

Job Id:453

# of Openings:2

Smashin Crab is seeking an experienced, hands-on Restaurant Manager to join our leadership team.

Our Restaurant Managers are responsible for supporting the overall operation of the restaurant while providing direct leadership and accountability within an assigned department - Front of House (FOH) or Back of House (BOH). Department assignments are determined by the General Manager based on the needs of the restaurant and the manager's experience and strengths.

Although each Restaurant Manager may have a primary department of responsibility, all managers are expected to be capable of leading the entire restaurant during their assigned shifts, including guest service, host operations, bar, culinary operations, food quality, staffing, safety, and overall shift execution.

The ideal candidate has experience leading teams of approximately 15-25 employees in a high-volume, full-service restaurant and understands how to balance strong guest experiences, employee accountability, operational standards, labor management, and financial performance.

Key Responsibilities

• - Lead daily restaurant operations and serve as the Manager on Duty when assigned.
• - Provide leadership and direction to FOH and BOH employees to ensure smooth, efficient shift execution.
• - Maintain a visible, hands-on management presence throughout the restaurant.
• - Ensure consistent execution of Smashin Crab service, food quality, cleanliness, safety, and operational standards.
• - Respond quickly and professionally to operational challenges, staffing concerns, and guest issues.
• - Investigate and resolve guest concerns regarding food, beverage, service, or overall experience.
• - Ensure a safe environment for employees and guests while reducing the risk of accidents and injuries.
• - Keep the General Manager promptly informed of significant operational, staffing, guest, maintenance, or performance concerns.

Department Ownership - FOH or BOH

Each Restaurant Manager will be assigned primary responsibility for either the Front of House or Back of House department and will be expected to take ownership of that department's performance.

Depending on assignment, responsibilities may include:

Front of House

• - Guest service and hospitality standards
• - Host, server, bartender, and support staff performance
• - Service execution and table management
• - Beverage execution and recipe compliance
• - Guest recovery
• - FOH cleanliness, organization, and readiness
• - Employee appearance and uniform standards
• - FOH training, development, and staffing

Back of House

• - Food quality, recipe execution, and presentation
• - Kitchen organization, cleanliness, and sanitation
• - Food safety and proper product handling
• - Prep and line execution
• - Product availability and minimizing 86'd items
• - BOH training, development, and staffing
• - Inventory, ordering, receiving, and product control
• - Kitchen equipment care and operational readiness

Managers may assist with responsibilities outside of their assigned department and are expected to work collaboratively with the entire management team.

• - Directly supervise, coach, develop, and hold employees accountable for performance and conduct.
• - Participate in recruiting, interviewing, hiring, onboarding, and training employees.
• - Establish clear expectations and provide consistent performance feedback.
• - Participate in employee performance reviews and development planning.
• - Address performance and policy concerns promptly and consistently, including disciplinary action when necessary.
• - Maintain an accurate understanding of department staffing needs and communicate hiring needs to the General Manager.
• - Prepare department schedules that support business needs while remaining within established labor budgets.

• - Manage labor performance, including Sales Per Labor Hour (SPLH) and other established labor targets.
• - Control assigned operating expenses within established budgets.
• - Complete required personnel, financial, and operational administrative responsibilities accurately and on time.
• - Participate in restaurant inspections, identify areas requiring improvement, and execute corrective action plans.
• - Participate in weekly product ordering, transfers, receiving, and inventory controls.
• - Ensure received products meet company standards and discrepancies are addressed promptly.
• - Complete and submit assigned end-of-period/month inventory accurately and on time.
• - Protect company assets and ensure proper cash, product, inventory, and equipment controls are followed.

Standards & Compliance

• - Enforce Smashin Crab recipes, portions, preparation procedures, and presentation standards.
• - Maintain sanitation and food-handling standards throughout the restaurant.
• - Ensure compliance with company policies and procedures, uniform and appearance standards, and all applicable federal, state, and local laws and regulations.
• - Ensure employees maintain required certifications and follow applicable food safety and alcohol-service requirements.
• - Maintain restaurant cleanliness, organization, and operational readiness at all times.

Qualifications

• - 3-5 years of restaurant management experience preferred
• - Management experience in a high-volume, full-service restaurant, preferably with annual sales of $3M+
• - Experience managing and developing FOH and/or BOH restaurant teams
• - Ability to lead a full restaurant operation and team of approximately 15-25 employees during a shift
• - Strong leadership, communication, coaching, and conflict-resolution skills
• - Strong understanding of labor management, scheduling, inventory, food cost, and controllable expenses
• - Excellent guest-service and problem-solving skills
• - Ability to make timely decisions and maintain composure in a fast-paced environment
• - Working knowledge of restaurant POS, scheduling, inventory, and management systems
• - Strong understanding of food safety and restaurant sanitation standards
• - Ability to work a flexible restaurant schedule, including nights, weekends, and holidays as business needs require

• - Employee Discount
• - Paid Sick Time
• - Paid Vacation
• - Health Insurance
• - Dental Insurance
• - Vision Insurance
• - Life Insurance
• - Disability Insurance

At Smashin Crab, Restaurant Managers are expected to lead from the floor, develop their teams, take ownership of their assigned department, and work together to deliver a consistently great experience for our guests.

Servers and Bartenders (all bartenders participate in performing serving shifts) will dazzle our guests with your winning personalities as you share the responsibility of providing professional and pleasant service. We will train you to become seafood experts, instilling confidence in your ability and our company with all of our guests. Support Staff will be trained to perform hosting, bussing and expo duties. Specific duties will vary depending on the shift you are scheduled for but will include displaying warm hospitality at all times, seating guests, emptying garbage cans, busing tables, maintaining safe and clean floor areas, running food to guests, interacting with guests placing and picking up to go orders, communicating with servers and kitchen staff and more, all while maintaining a positive and up-beat attitude!

Requirements

• Food Handler's certification
• TABC certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• High Energy Atmosphere
• Meal Discounts
• Opportunity for advancement within a growing company
• Subsidized Health Benefits for Full Time Krewe Members

Back of House Hourly Positions:

You'll be slinging seafood to include shucking, boiling, frying and grilling in a high volume, fast pace, high energy kitchen, all while maintaining high standards of sanitation and safety.

Requirements

• Food Handler's certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• Comped and Discounted Meals
• Competitive Pay
• Supportive and cooperative working atmosphere
• Opportunity for advancement within a growing company
• Subsidized Health Benefits for Full Time Krewe Members

Full Time Management Positions:

Front of House and Back of House Leaders are an integral part of Smashin Crab's success. The following are qualities that a potential Smashin Crab Leader must possess:
Honesty, Integrity and Being Kindhearted
Emotional Intelligence
Being Proactive, Resilient and Strong
Accountability
Clear and Concise Communication
Delegate Effectively

Requirements

• Food Handler's Certification
• TABC certification
• Strong work ethic
• Street smarts
• Book smarts
• Critical thinking and problem solving skills
• Comped Meals
• Competitive Pay
• Supportive and cooperative working atmosphere
• Opportunity for advancement within a growing company