Restaurant Manager - King’s Fish House – Mission Valley

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945.

King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests.  Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning.  Combined with hospitality from the heart--it's a winning combination!

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

• Competitive Salary: $70,000 - $85,000 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

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 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 for Restaurant Manager:

• 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 for Restaurant Manager:

• At least 21 years of age
• Two years of experience as a Manager
• 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 reach up to 6 feet, 2-4 is typical
• Ability to move through 24 inch aisles and spaces as small as 12 inches