Restaurant Manager

Redlands, CA, USA|

Job Overview

Compensation

Salary

Range $46,500.00 - $65,700.00

Benefits

competitive salary

Paid vacation

paid sick days

dining discount

401k with match

Education Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

pet healthcare savings account

Job Description

King's Fish House is a distinguished Southern California-based restaurant that originated as a quintessential American fish house and rapidly became a staple in the Southland dining scene, with locations ranging from Calabasas to Orange County, Inland Empire, San Diego, San Jose, and extending into Arizona and Nevada. It operates as one of six restaurant concepts under King's Seafood Company, a family-owned restaurant business deeply rooted in Southern California since 1945. Known for its upscale and polished environment, King's Fish House offers guests a sophisticated yet inviting experience characterized by open kitchens equipped with state-of-the-art technology. This focus on quality and transparency is complemented by menus printed daily, reflecting the freshest and most diverse seafood products available. Guests are further impressed by the restaurant's craft cocktails, extensive wine selections, and raw bar offerings that elevate the dining experience and encourage repeat visits. Hospitality is delivered from the heart, creating a winning combination of excellent service and premium cuisine that has solidified the chain's place in the regional culinary landscape.

The role of Restaurant Manager at King's Fish House is a pivotal position, serving as the leader and ambassador of the restaurant’s quality and service standards. This is a full-time role featuring a competitive salary range of $70,304 to $80,000, based on experience, along with realized bonuses to reward exceptional performance. The Restaurant Manager will be an integral member of the management team and is responsible for supporting seamless service operations while developing and coaching the team members. This role demands a highly organized and standards-driven individual who acts with integrity and professionalism in interactions with both guests and crew. The Restaurant Manager will oversee the front-of-house operations and collaborate closely with the kitchen team to ensure a quality product and service at each table. King's Fish House offers a stable working environment with a long-standing reputation for developing successful operators through comprehensive training in financial management, quality assurance, daily operations, and leadership. This position also provides the opportunity to engage with sophisticated operational systems, manage a product-centric menu, and contribute to innovative restaurant design and concept development. Career advancement is strongly supported, allowing motivated managers to ascend to higher leadership positions within a company known for its standards and integrity. The ideal candidate will be vigilant in quality and service, dedicated to upholding the company’s values, and eager to participate actively in the restaurant’s dynamic and guest-focused operations.

Job Requirements

At least 21 years of age
Two years of experience as a manager
College degree in a related field 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

Job Qualifications

Two years of experience as a manager
College degree in a related field such as business or hotel and restaurant management preferred
Good longevity in current and past positions
Ability to work flexible schedules including nights, weekends, and holidays
Strong leadership and coaching skills
Experience with financial operations and inventory management
Excellent communication and interpersonal skills

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 by being active in all areas of the restaurant including front desk, bar/lounge, kitchen, and main dining room throughout the dining period and walking the building to ensure service standards are met and course correcting when needed
Responsible for financial operations including accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, contacting vendors as necessary, managing operating accounts and troubleshooting variances
Responsible for all human resource functions related to crew management
Forecasts product needs based on inventory counts
Writes schedules for workgroups such as servers, bartenders, hosts, bussers, and supervisors
Participates in developing incentive programs and generating sales and marketing efforts
Ensures all food products meet company recipe specifications for preparation and quality
Recognizes and coaches crewmembers
Makes labor management decisions during shifts
Participates in interviews and selection of new crew members