Senior Restaurant Manager

Meat On Ocean; Santa Monica (CA); Sur place; USD 80 000 - 95 000; Plein temps

Avantages offerts par ce poste

Paid vacation

Sick days

Dining discount

401k matching

Education reimbursement

Insurance package

Résumé du poste

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.

Responsabilités

• 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.

Connaissances

Management

Restaurant experience

High volume

Flexible schedule

Lifting 40lbs

Formation

College degree

Description du poste

Located on the corner of Ocean and Broadway in Santa Monica, Meat on Oceanis not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.

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 at a high standard with clear expectations to be the leader of the restaurant, the ambassadors or our product and the executor of our hospitality. As the Senior Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You will be the expert for the front of house operations of the restaurant, you will be the go-to person when the General Manager is not in the building and you will partner with the kitchen to execute quality product and service to each guest.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is "standards-driven" and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards.
• Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed.
• Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances.
• Responsible for all human resource related to the crew.
• Forecasting the need for product based on inventory counts
• Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors
• Participates in creativity of developing incentive programs, generating sales and marketing services.
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Recognition of crewmembers (coaching)
• Makes labor management decisions each shift
• Participates in interviews and selection of new crew.

Essential Skills/Experience:

• At least 21 years of age.
• Four years of experience as a Manager in any industry.
• Two years of experience as a Manager in full service, high volume, restaurant.
• College degree in a related field, i.e., business or hotel and restaurant management, preferred.
• Flexible schedule required?able to work nights, weekends and holidays.
• Good longevity in current and past positions
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches