Senior Restaurant Manager

Meat On Ocean; Santa Monica (CA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount for you and up to 5 gu

401k with a Match

Education Reimbursement

Medical insurance

Dental insurance

Vision insurance

Life insurance

Pet Healthcare Savings Account

Job summary

Meat on Ocean, a premier Santa Monica steakhouse with Pacific views, seeks a Senior Restaurant Manager to lead front-of-house operations and partner with the kitchen to execute exceptional hospitality. You will coach and develop the crew, uphold service standards, and drive guest satisfaction in a high-volume setting.

You will join a stable company with opportunities to grow. The role emphasizes integrity, teamwork, and a standards-driven mindset as you manage daily operations and staff

Qualifications

• Minimum four years of managerial experience in any industry.
• Two years as a manager in full-service, high-volume restaurant.
• College degree in business or hotel/restaurant management preferred.

Responsibilities

• Oversees daily operations from ordering, purchasing, receiving, storage, and prep to guest relations and service standards.
• Manages front-of-house operations and supports the kitchen to deliver quality product and service.
• Handles financial operations: cash, tips, invoices, and vendor relations; runs one operating account.
• Directs human resources for the crew, including interviews and staffing decisions.
• Forecasts product needs based on inventory and develops crew schedules.
• Collaborates on incentive programs to drive sales and service excellence.
• Ensures recipes, quality, and presentation meet company standards.
• Recognizes and coaches crew members for performance improvements.

Skills

Leadership

Hospitality

Staff coaching

Operations

Financial oversight

Education

College degree in business or hotel/restaurant management

Job description

Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is 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