Senior Restaurant Manager

King's Seafood Company; Long Beach (CA); On-site; USD 80,000 - 95,000; Full time

Job summary

A leading restaurant in Long Beach is seeking a Senior Restaurant Manager to oversee operations, lead the team, and ensure high standards of service. The role includes financial management, staff scheduling, and guest relations, with a focus on career development and training.

Benefits

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

Pet Healthcare Savings Account

Qualifications

• At least 4 years of managerial experience in any industry.
• At least 2 years of managerial experience in a full-service, high-volume restaurant.

Responsibilities

• Overseeing daily operations including ordering, purchasing, and guest relations.
• Managing financial operations including cash handling and vendor communication.
• Developing work schedules for staff groups.

Skills

Leadership

Problem Solving

Financial Management

Education

College degree in business, hospitality, or related field

Job description

555 East has been serving Downtown Long Beach since 1984. The restaurant transports you to another time. Whether you're a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination.

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 our hospitality. As the Senior 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, the go-to person when the General Manager is absent, and will partner with the kitchen to deliver quality products and service to every guest.

Once hired, you will join a stable company with over 35 years of success in developing operators. You will receive comprehensive training in financial management, quality assurance, daily operations, and leadership. This role offers the opportunity to learn all aspects of restaurant operations, from sophisticated systems to managing a product-centric menu and understanding restaurant design and concepts.

Your career progression is driven by your goals, and we are committed to providing the tools needed to reach any level of leadership you desire. A successful manager with us is standards-driven, vigilant, and demonstrates high integrity. They interact professionally with team members and guests and approach problem-solving positively.

Responsibilities include:

1. Overseeing daily operations, including ordering, purchasing, receiving, storage, preparation, guest relations, business flow, and service standards.
2. Managing the flow of business during operating hours by actively engaging in all restaurant areas to ensure standards are met and adjusting as needed.
3. Handling financial operations, including safe management, cash handling, invoice coding, vendor communication, and account troubleshooting.
4. Managing human resources related to the crew, including scheduling, coaching, and participation in hiring.
5. Forecasting product needs based on inventory.
6. Developing work schedules for staff groups such as servers, bartenders, hosts, and busers.
7. Participating in marketing, sales, and incentive program development.
8. Ensuring food quality and adherence to recipes.
9. Recognizing and coaching team members.
10. Making labor decisions each shift.

Essential Skills / Experience :

• Minimum 21 years of age.
• At least 4 years of managerial experience in any industry.
• At least 2 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.
• Good employment history.
• Ability to lift up to 40 lbs., typically 10-20 lbs.
• Ability to carry items up to 120 feet.
• Ability to reach up to 6 feet tall.
• Ability to work at counter heights of 36-42 inches.
• Ability to navigate narrow aisles and spaces as small as 12 inches.