Senior Restaurant Manager

King's Seafood Company; Denver (CO); On-site; USD 80,000 - 95,000; Full time

Job summary

An established industry player is seeking a Senior Restaurant Manager to lead their team in delivering exceptional dining experiences. This role is pivotal in overseeing daily operations, managing staff, and ensuring that high standards of service are consistently met. With a focus on financial management and team development, you will have the opportunity to grow your career within a stable company that values integrity and excellence. Join a dynamic environment where your leadership can shine and make a real impact on the restaurant's success.

Benefits

Paid Vacation and Sick Days

Dining Discount for you and up to 5 guests

401k with a Match

Education Reimbursement

Medical, Dental, and Vision Insurance

Life Insurance

Pet Healthcare Savings Account

Qualifications

• 4+ years of managerial experience, preferably in a high-volume restaurant.
• Strong financial management skills and ability to manage operations.

Responsibilities

• Oversee daily operations and ensure service standards are met.
• Manage financial operations including cash handling and vendor communication.
• Participate in hiring and training new team members.

Skills

Managerial Experience

Financial Management

Customer Service

Operational Management

Team Leadership

Education

College Degree in Business or Hospitality

Job description

For over 25 years, Water Grill has satisfied 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.

Here's What We'll Bring To The Table for Senior Restaurant Manager:

• 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

Our managers are held to high standards with clear expectations to lead the restaurant, serve as ambassadors of our product, and execute hospitality excellence. As the Restaurant Manager, you will be a key member of our management team, supporting seamless service and developing your team. You will be the expert in front-of-house operations, partnering with the kitchen to deliver quality products and service to every guest.

Once hired, you will join a stable company with a proven track record of developing successful operators over the past 30+ years. You will receive comprehensive training in financial management, quality assurance, daily operations, and leadership. You will learn all aspects of restaurant operations, from sophisticated operating systems to managing a product-centric menu and understanding the behind-the-scenes processes of creating innovative restaurant concepts.

Your career progression depends on your goals, and we are equipped to provide the tools needed to reach any leadership level you desire. Successful managers with us are standards-driven, vigilant, and demonstrate high integrity. They interact professionally with team members and guests, approaching issue resolution positively.

Key responsibilities include:

1. Overseeing daily operations, including food ordering, purchasing, receiving, storage, preparation, guest relations, and service standards.
2. Managing the flow of business during operating hours, actively engaging in all areas of the restaurant to ensure standards are met and making adjustments as needed.
3. Handling financial operations such as safe management, cash handling, invoice coding, vendor communication, and troubleshooting variances.
4. Managing human resources responsibilities for the crew.
5. Forecasting product needs based on inventory counts.
6. Scheduling staff for various roles such as servers, bartenders, hosts, and bus staff.
7. Participating in the development of incentive programs, sales, and marketing initiatives.
8. Ensuring all food products meet company recipes and quality standards.
9. Recognizing and coaching team members.
10. Making labor management decisions each shift.
11. Participating in the interview and hiring process for new team members.

Essential Skills / Experience:

• Minimum 21 years of age.
• At least four years of managerial experience in any industry.
• At least two years of managerial experience in a full-service, high-volume restaurant.
• College degree in business, hospitality, or related field preferred.
• Flexible schedule, including nights, weekends, and holidays.
• Strong job stability and longevity.
• Physical ability to lift up to 40 lbs., carry items up to 120 feet, reach up to 6 feet, and work at counter heights of 36-42 inches.
• Ability to navigate narrow aisles and confined spaces.