Senior Restaurant Manager - Lou & Mickey's

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade. The restaurant was recently renovated, yet still magically transports you to another time. 

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