Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $110,000.00 - $140,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive salary $110,000 to $140,000 based on experience plus 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
pet healthcare savings account
Job Description
Lou & Mickey's is a celebrated steakhouse situated directly across the street from the San Diego Convention Center and located beneath the iconic entrance to the Gaslamp Quarter, making it a prime dining destination in Downtown San Diego. Established for over a decade, Lou & Mickey's has earned its reputation by consistently delivering exceptional steakhouse experiences, blending top-quality food, impeccable service, and a warm, inviting atmosphere. The restaurant's strategic location and long-standing presence contribute to its status as a favorite among locals and visitors alike, offering a blend of tradition and modern hospitality. This esteemed steakhouse is not just about... Show More
Job Requirements
- At least 21 years of age
- Seven years of experience as a manager in full service, high volume, restaurant
- Two years of experience as a general manager in a full service casual or fine dining restaurant of similar concept
- Flexible schedule required-able to work nights, weekends and holidays
- 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
- Professional appearance and presentation required
Job Qualifications
- Seven years of experience as a manager in full service, high volume, restaurant
- Two years of experience as a general manager in a full service casual or fine dining restaurant of similar concept
- Seafood knowledge and prior kitchen experience preferred
- College degree in a related field, i.e., business or hotel and restaurant management, preferred
- Professional appearance and presentation required
- Good longevity in current and past positions
Job Duties
- 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
- Responsible for financial operations of restaurant
- Approves all schedules
- 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)
- Approve payroll, OT, and any exceptions
- Communicate with MP/DO on all financial, crew, property, or guest related issues
- Makes financial commitments (donated gift cards) to external partners
- Forecasts sales and labor budget (annual, weekly, daily)
- Coordinate with other managers about updates, sales, policies, and standards
- Touch guest tables each shift to build relationships, ensure return visits and troubleshoot anything that arises
- Lead pre-shift for FOH crew
- Oversee the training / cross training of the hourly crew
- Complete New Hire paperwork for all crew
- Lead progressive discipline of crewmembers and managers
- Communicate with Home Office on crew related issues
- Interviews and selects new crew
- is the final decision on all hires
- Conducts annual performance reviews on all managers
- Sets Departmental goals and follows up with managers on results, measurements, and course corrects when needed
- Leads weekly Dashboards with all Managers
- Prepares for and represents restaurant at GM meetings and conference calls
- Leads all crew meeting
- Leads and is responsible for MIT training (classroom)
- Formulate restaurant policies and operation policies to continuously enhance our business
- Investigates and resolves complaints from crew disputes to guest complaints
- Makes the final decision on transfers to other departments and/or locations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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