Senior Restaurant Manager: Lead Guest Experience

Hirebridge; Carlsbad (CA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Realized bonus

Paid vacation and sick days

Dining discount for you and up to 5

401k match

Education reimbursement

Medical insurance

Dental insurance

Vision insurance

Life insurance

Pet Healthcare Savings Account

Job summary

King's Fish House in Southern California is seeking a Senior Restaurant Manager to lead front-of-house operations and coaching across service areas. You will partner with the kitchen to deliver high-quality product and hospitality, while steering the crew and daily operations with integrity.

The role requires 4+ years in management in any industry and 2+ years in a full-service, high-volume restaurant, with flexibility for nights, weekends, and holidays.

Qualifications

• Four years of management experience in any industry.
• Two years of management experience in full-service, high-volume restaurant.
• College degree in business or hospitality management preferred.
• Flexibility to work nights, weekends and holidays.
• Ability to lift up to 40 lbs.
• Good longevity in past positions.
• Must be at least 21 years old.

Responsibilities

• Oversee daily restaurant operations from ordering to service standards.
• Ensure service quality and guest relations across front desk, bar, kitchen, and dining room.
• Manage financial operations including cash handling, invoices, and vendor relations.
• Oversee human resources related to crew and scheduling.
• Lead with integrity and guest-focused hospitality.
• Forecast product needs based on inventory counts.
• Participate in interviews and crew selection.
• Develop incentive programs and sales/marketing support.
• Ensure compliance with recipe specifications and quality.

Skills

Leadership

Team development

Guest experience

FOH operations

Communication

Education

Bachelor’s degree in business or hospitality management

Job description

King's Fish House in Southern California is seeking a Senior Restaurant Manager to lead front-of-house operations and coaching across service areas. You will partner with the kitchen to deliver high-quality product and hospitality, while steering the crew and daily operations with integrity.

The role requires 4+ years in management in any industry and 2+ years in a full-service, high-volume restaurant, with flexibility for nights, weekends, and holidays.